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Jurnal Teknologi Dan Industri Pangan

Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan

Maria Erna Kustyawati (Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung, Bandar Lampung)
Filli Pratama (Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Palembang)
Daniel Saputra (Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Palembang)
Agus Wijaya (Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Palembang)

Publish Date
27 Dec 2014

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 CO2 on the color and texture of tempe, and to identify the aroma of tempe after processed with supercritical CO2. 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 T1, T2, T3, T4 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 PcT1 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 CO2 treatment, but it also caused the formation of new volatile aroma compounds.

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