1000 identified in tempe fermented for 1 to 4 days include hexanal, 1-octen-3-ol, propanoic acid, maltol, 2-nonanone, acetophenone, trans-tagetone, 3-ethyl-2,5-dimethylpyrazine, and gamma-caprolactone, while compounds formed in tempe fermented for 7 to 10 days include 2-dodecenal, 2-ethyl-1-decanol, 2-ethyl-6-methylpyrazine, ethyl caprate, acetyleugenol, eucalyptol, benzaldehyde, benzeneacetaldehyde, methyl laurate, eugenol, 2,3-dimethylpyridine, trimethylpyrazine, caryophyllene, 2-methylbutanal, nonanal, 2-butyl-1-octanol, isobutyl-2-methylbutyrate, and indole. The changes in volatile compounds were similar for tempe packaged in both plastic and banana leaves. After blanching, the volatile compounds mentioned above increased significantly. Panelists were able to distinguish the aroma attributes of tempe fermented for 1 to 4 days from those fermented for 7 to 10 days. However, they could not differentiate between the aroma attributes of tempe wrapped in plastic and banana leaves, and were only able to identify three aroma attributes in blanched tempe. The total phenolic content and antioxidant activity of tempe, whether packaged in plastic or banana leaves, increased during fermentation, but both decreased after blanching."> 1000 identified in tempe fermented for 1 to 4 days include hexanal, 1-octen-3-ol, propanoic acid, maltol, 2-nonanone, acetophenone, trans-tagetone, 3-ethyl-2,5-dimethylpyrazine, and gamma-caprolactone, while compounds formed in tempe fermented for 7 to 10 days include 2-dodecenal, 2-ethyl-1-decanol, 2-ethyl-6-methylpyrazine, ethyl caprate, acetyleugenol, eucalyptol, benzaldehyde, benzeneacetaldehyde, methyl laurate, eugenol, 2,3-dimethylpyridine, trimethylpyrazine, caryophyllene, 2-methylbutanal, nonanal, 2-butyl-1-octanol, isobutyl-2-methylbutyrate, and indole. The changes in volatile compounds were similar for tempe packaged in both plastic and banana leaves. After blanching, the volatile compounds mentioned above increased significantly. Panelists were able to distinguish the aroma attributes of tempe fermented for 1 to 4 days from those fermented for 7 to 10 days. However, they could not differentiate between the aroma attributes of tempe wrapped in plastic and banana leaves, and were only able to identify three aroma attributes in blanched tempe. The total phenolic content and antioxidant activity of tempe, whether packaged in plastic or banana leaves, increased during fermentation, but both decreased after blanching.">
Laporkan Masalah

Profil Senyawa Volatil dan Atribut Aroma Tempe Bosok dengan Kemasan yang Berbeda dan Perlakuan Blanching

Tata Trapsila Larasati Pamekas, Prof. Dr. Ir. Supriyadi, M.Sc.; Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

2024 | Tesis | S2 Ilmu dan Teknologi Pangan

Tempe bosok dengan aroma unik dan spesifik telah dimanfaatkan sebagai bumbu pada masakan tradisional Jawa. Terdapat perbedaan lama waktu fermentasi dan jenis kemasan yang digunakan dan belum ada informasi terkait sejauh mana lama fermentasi tempe yang masih memberikan aroma menyenangkan, yang penting bagi konsumen. Untuk menjawab masalah ini, studi terkait lama waktu fermentasi tempe yang dibungkus plastik & daun pisang hingga tepat sebelum muncul larva kemudian diblanching untuk menghentikan fermentasi sebelum proses pengeringan perlu dilakukan. Studi ini bertujuan untuk karakterisasi senyawa volatil tempe bosok yang difermentasi selama 1, 4, 7 dan 10 hari lalu membandingkan dengan atribut aroma yang dievaluasi oleh panelis terlatih pada tempe yang diblanching dan tidak diblanching. Senyawa volatil yang teridentifikasi pada tempe hari ke-1 hingga ke-4 fermentasi antara lain hexanal, 1-octen-3-ol, propanoic acid, maltol, 2-nonanone, acetophenone, trans-tagetone, 3-ethyl-2,5-dimethylpyrazine dan gamma-caprolactone sedangkan pada tempe hari ke-7 hingga ke-10 terbentuk senyawa 2-dodecenal, 2-ethyl-1-decanol, 2-ethyl-6-methylpyrazine, ethyl caprate, acetyleugenol, eucalyptol, benzaldehyde, benzeneacetaldehyde, methyl laurate, eugenol, 2,3-dimethylpyridine, trimethylpyrazine, caryophyllene, 2-methylbutanal, nonanal, 2-butyl-1-octanol, isobutyl-2-methylbutyrate dan indole. Perubahan senyawa volatil pada tempe dikemas plastik maupun daun pisang sama. Setelah proses blanching, senyawa volatil yang telah disebutkan dominan meningkat. Panelis dapat membedakan atribut aroma tempe yang difermentasi pada hari ke-1 hingga ke-4 dan hari ke-7 hingga 10. Panelis tidak dapat membedakan atribut aroma tempe yang dibungkus plastik dan daun pisang serta hanya mampu mengidentifikasi tempe yang diblanching dengan 3 atribut aroma. Total senyawa fenolik & aktivitas antioksidan tempe plastik & daun pisang meningkat selama fermentasi serta total keduanya menurun saat diblanching.

The "tempe bosok" (over-fermented tempe) with its unique and specific aroma has been used as a seasoning in traditional Javanese cuisine. There is a variation in fermentation duration and the types of packaging used, but no information is available on how long the fermentation process can continue while still producing a pleasant aroma, which is important for consumers. To address this issue, a study on the fermentation duration of tempe wrapped in plastic and banana leaves, up to the point just before larvae appear, followed by blanching to halt fermentation prior to drying, is necessary. This study aims to characterize the volatile compounds of tempe bosok fermented for 1, 4, 7, and 10 days and compare them with aroma attributes evaluated by trained panelists in both blanched and non-blanched tempe. Volatile compounds with OAV (odor activity value) > 1000 identified in tempe fermented for 1 to 4 days include hexanal, 1-octen-3-ol, propanoic acid, maltol, 2-nonanone, acetophenone, trans-tagetone, 3-ethyl-2,5-dimethylpyrazine, and gamma-caprolactone, while compounds formed in tempe fermented for 7 to 10 days include 2-dodecenal, 2-ethyl-1-decanol, 2-ethyl-6-methylpyrazine, ethyl caprate, acetyleugenol, eucalyptol, benzaldehyde, benzeneacetaldehyde, methyl laurate, eugenol, 2,3-dimethylpyridine, trimethylpyrazine, caryophyllene, 2-methylbutanal, nonanal, 2-butyl-1-octanol, isobutyl-2-methylbutyrate, and indole. The changes in volatile compounds were similar for tempe packaged in both plastic and banana leaves. After blanching, the volatile compounds mentioned above increased significantly. Panelists were able to distinguish the aroma attributes of tempe fermented for 1 to 4 days from those fermented for 7 to 10 days. However, they could not differentiate between the aroma attributes of tempe wrapped in plastic and banana leaves, and were only able to identify three aroma attributes in blanched tempe. The total phenolic content and antioxidant activity of tempe, whether packaged in plastic or banana leaves, increased during fermentation, but both decreased after blanching.

Kata Kunci : Tempe, Bosok, Volatil, Aroma, OAV, Atribut

  1. S2-2024-490428-abstract.pdf  
  2. S2-2024-490428-bibliography.pdf  
  3. S2-2024-490428-tableofcontent.pdf  
  4. S2-2024-490428-title.pdf