期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2020
卷号：454
期号：1
DOI：10.1088/1755-1315/454/1/012118
语种：English
出版社：IOP Publishing
摘要：Andaliman is typical spice plant in North Sumatra, has benefits as antimicrobial and antioxidant. Tempeh is a protein source food, has short shelf life, so the tempeh processing technolog}- is needed to create another product with longer shelf life and increase its added value. One of them is by processing tempeh into nugget. The purpose of this study was to determine the shelf life of tempeh nugget added with andaliman fruit extract as natural preservative and to determine which concentration \\zs the most optimal in extending the shelf life of tempeh nugget. This study used completely randomized design \Aith two factors. Factor I was the concentration of andaliman extract (0%, 0.1%, 0.25%, 0.5%) and factor II was the storage time (0 day, 7 days,14 days, 21 days). The parameters analysed were total microbial., water content, and aroma organoleptic test. The results showed tiiat the addition of 0.5% andaliman extract and 21 days storage time obtained the lowest amount of microbes, the lowest water content was obtained at 0% andaliman extract and 21 days storage time treatment., while the highest aroma organoleptic test was obtained at adding 0.5% andaliman extracts. This is due to the presence of antimicrobial in andaliman.
