标题：KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease] Achmad Subagio 1) , Siti Hartanti 1) , Wiwik Siti Windrati 1) , Unus 1) , Mukhammad Fauzi 1) , dan Bambang Herry 1) 1) Laboratorium Kimia dan Biokimia Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan I Jember Jawa Timur 68121 ABSTRACT Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with those of the unhydrolyzed tempeh powder. Hydrolysis of the tempeh protein could lower the antioxidant activity. Accordingly, the TBA value increased significantly when the tempeh was hydrolyzed by protease. This process also promoted Maillard reaction, resulting in a more brown color than that of the unhydrolyzed tempeh powder. Moreover, the tempeh hydrolysate had a better protein solubility, and a higher index of umami taste by organoleptic evaluation. Key words: Hydrolysate, maillard, protease, protein solubility, tempeh and umami
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease] Achmad Subagio 1) , Siti Hartanti 1) , Wiwik Siti Windrati 1) , Unus 1) , Mukhammad Fauzi 1) , dan Bambang Herry 1) 1) Laboratorium Kimia dan Biokimia Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan I Jember Jawa Timur 68121 ABSTRACT Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with those of the unhydrolyzed tempeh powder. Hydrolysis of the tempeh protein could lower the antioxidant activity. Accordingly, the TBA value increased significantly when the tempeh was hydrolyzed by protease. This process also promoted Maillard reaction, resulting in a more brown color than that of the unhydrolyzed tempeh powder. Moreover, the tempeh hydrolysate had a better protein solubility, and a higher index of umami taste by organoleptic evaluation. Key words: Hydrolysate, maillard, protease, protein solubility, tempeh and umami
关键词：KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease] Achmad Subagio 1) ; Siti Hartanti 1) ; Wiwik Siti Windrati 1) ; Unus 1) ; Mukhammad Fauzi 1) ; dan Bambang Herry 1) 1) Laboratorium Kimia dan Biokimia Hasil Pertanian; Jurusan Teknologi Hasil Pertanian; Fakultas Teknologi Pertanian; Universitas Jember Jl. Kalimantan I Jember Jawa Timur 68121 ABSTRACT Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with those of the unhydrolyzed tempeh powder. Hydrolysis of the tempeh protein could lower the antioxidant activity. Accordingly; the TBA value increased significantly when the tempeh was hydrolyzed by protease. This process also promoted Maillard reaction; resulting in a more brown color than that of the unhydrolyzed tempeh powder. Moreover; the tempeh hydrolysate had a better protein solubility; and a higher index of umami taste by organoleptic evaluation. Key words: Hydrolysate; maillard; protease; protein solubility; tempeh and umami
