Manufacturing of Healthy and Functional Savoury Flavours Using Over-Fermented Tempe Hydrolisate Flour

Year 2024, , 1 - 20, 30.06.2024

Wignyanto Wignyanto , Mujianto Mujianto

https://doi.org/10.46592/turkager.1304379

Abstract

This research aims to: 1) determine the closeness of the properties of overfermented tempeh protein hydrolyzate flour to the properties of 11 cooking spices, 2) determine the potential of overfermented tempeh protein hydrolyzate flour as a raw material for the cooking spices industry. Fourier Transform Infrared (FTIR) Spectroscopy absorbance patterns were analyzed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Based on the PCA, the study's findings indicated that over-fermented tempeh hydrolisate flour 19/25H with a loading factor value of 0.617, 22/12H with a loading factor value of 0.609, 5/1H with a loading factor value of 0.533, 14/7H with a loading factor value of 0.533, 15/8H with a loading factor value of 0.528, 20/17H with a loading factor value of 0.513, As the primary ingredient for the savoury flavors of grilled chicken (SF01), over-fermented tempeh hydrolisate flour 4/15H with a loading factor value of 0.504 and 9/10H with a loading factor value of 0.505 both offer potential flavor character, Balado (SF02), Barbeque (SF03), Spicy Corn (SF04), Cheese (SF05), Salty Cheese (SF06), Sweet Spicy (SF07), Roasted Beef (SF08) and Tiramisu (SF09). Based on the result of hierarchical cluster analysis of over-fermented tempeh hydrolisate flour 9/10H and 23/23H, they have flavour character and functional properties as the main ingredient for the Savoury Flavours of Grilled Chicken (SF01) with closeness value of 453.406 (9/10H) and 465.536 (23/23H), Balado (SF02) with closeness value of 506.061 (9/10H) and 544.227 (23/23H), Barbeque (SF03) with a closeness value of 593.029 (9/10H) and 652.165 (23/23H), Spicy Corn (SF04) with closeness value of 595.097 (9/10H) and 632.614 (23/23H), Cheese (SF05) with closeness value of 482.596 (9/10H) and 520.814 (23/23H), Salty Cheese (SF06) with closeness value of 469.605 (9/10H) and 475.465 (23/23H), Sweet Spicy (SF07) with closeness value of 515.754 (9/10H) and 563.700 (23/23H), Roasted Beef (SF08) with closeness value of 526.120 (9/10H) and 525.428 (23/23H) and Tiramisu (SF09) with closeness value of 520.196 (9/10H) and 551.815 (23/23H).

Keywords

Fourie Transform Infrared (FTIR), Hierarchical Cluster Analysis (HCA), Principal Component Analysis (PCA), Savoury flavors

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