文章基本信息

标题：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]
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作者：Maria Erna Kustyawati ; Filli Pratama ; Daniel Saputra 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2014
卷号：25
期号：2
页码：168
DOI：10.6066/9108
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：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 CO 2 on the color and texture of tempe, and to identify the aroma of tempe after processed with supercritical CO 2 . The experiment was carried out using CompletelyRandomized Block Design with three replications. The experimental factors were pressure treatmentat supercritic (Ps) and liquid (Pc), and treatment time (T) at T 1 , T 2 , T 3 , T 4 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 PcT 1 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 CO 2 treatment, but it also caused the formation of new volatile aroma compounds.
关键词：aroma;color;supercritical CO2;tempe;texture