View Article |
Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe
Astawan, M1, Hermanianto, J2, Suliantari3, Sugiyanto, G.S.P4.
Tempe is an indigenous fermented food from Indonesia, prepared by the action of molds,
Rhizopus spp., on cooked soybeans. In 2012, up to 60% of soybean production went to tempe
industry with consumption of tempe reaching 8.5 kg per person per year in Indonesia. However,
the export of tempe seems still impossible due to its perishable characteristic whose shelf life
is very short. Pre-blanching and vacuum packaging were expected to extend the shelf life of
tempe. This research was aimed to study the application of blanching and vacuum packaging
on the shelf life of fresh-seasoned tempe. Steam blanching at 80oC for three minutes was
selected from pre-investigation for pre-treatment of the tempe without inducing cooked-tempe
characteristic. The results of this research study revealed that steam blanching and vacuum
packaging were able to extend the shelf life of fresh-seasoned tempe for two days in room
temperature (23-24oC), 32 days in refrigerated temperature (4-6oC), and 49 days in chilling
temperature (0-4oC). The pH of tempe was found to be increasing during storage with more
tenderized texture during storage.
Affiliation:
- Bogor Agricultural University, Indonesia
- Bogor Agricultural University, Indonesia
- Bogor Agricultural University, Indonesia
- Bogor Agricultural University, Indonesia
|
|
Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
|
8 |
Immediacy Index
|
0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
|
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
|
- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
|
|
|