Physical, Chemical and Sensory Characteristics of Jack Bean (Canavalia ensiformis) Tempeh Flour at Various Drying Temperature

摘要

Tempeh is a traditional Indonesian food produced by fermented soybeans by utilizing the fungi Rhizopus oligosporus. Tempeh is generally made from soy but can also be made pulses, which is jack bean (Canavalia ensiformis). Jack bean tempeh has a short shelf life and will immediately rot during storage. Processing of tempeh into tempeh flour is an effort to extend the shelf life of tempeh. Drying is a very important process in making flour. This would determine the quality of flour produced, because it would affect the shelf life. This study aimed to evaluate the physical, chemical, sensory characteristic and best temperature to produce jack bean tempeh flour. The tempeh was dried for 6 hours at various temperature namely 55°C, 65°C, and 75°C and then milled into flour. The results showed that the increasing of drying temperature decreasing moisture content, fat content, yield, bulk density, water absorption capacity, brightness (L*), whiteness degree, panelist's perception of brightness, panelist's perception of beany odorless, panelist's acceptance for color, panelist's acceptance on the aroma and panelist's acceptance for the overall jack bean tempeh flour. The increasing of drying temperature increasing oil absorption capacity, redness (a*) and yellowish (b*) of jack bean tempeh flour. The treatment that produces jack bean tempeh flour with the best chemical, physical and sensory characteristic is drying with temperature of 55°C.