modifikasi warna, tektur dan aroma tempe setelah diproses dengan karbon dioksida superkritik [the modification of color, texture, and aroma of tempe processed with supercritical carbon dioxide]

Clicks: 347
ID: 218919
2014
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Abstract
Supercritical carbon dioxide technology was a non thermal processing which might be applied on tempe to preserve its freshness. The aim of the research was to study the effect of supercritical CO2 on the color and texture of tempe, and to identify the aroma of tempe after processed with supercritical CO2. The experiment was carried out using Completely Randomized Block Design with three replications. The experimental factors were pressure treatmentat at supercritic (Ps) and liquid (Pc), and treatment time (T) at T1, T2, T3, T4 of 5, 10, 15, and 20 minutes, respectively. The results showed that the treatment of pressures, time and their interactions significantly affected the color of ∆L*, ∆a*, ∆b*, ∆E*, but not significantly affected the textures.The best treatment was PcT1 producing the tempe with the value of ∆L*-2.13; ∆a*0.28; ∆b*0.97 dan ∆E*0.77. Several volatile aromas of tempe were extracted due to the supercritical CO2 treatment, but it also caused the formation of new volatile aroma compounds.
Reference Key
kustyawati1)*2014jurnalmodifikasi Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Maria Erna Kustyawati1)*;Filli Pratama2);Daniel Saputra2) ;Agus Wijaya2)
Journal gynecologic and obstetric investigation
Year 2014
DOI
10.6066/jtip.2014.25.2.168
URL
http://journal.ipb.ac.id/index.php/jtip/article/view/9108
Keywords
color aroma tempe

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