PERUBAHAN KARAKTERISTIK TEMPE INSTAN SELAMA PENYIMPANAN BERDASARKAN JENIS KEMASAN DAN SUHU
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.03.2Keywords:
Fermentasi, Kemasan, Penyimpanan, Tempe InstanAbstract
Tempe merupakan makanan olahan yang banyak digemari masyarakat Indonesia karena murah dan manfaatnya bagi kesehatan. Permasalahannya adalah umur simpan tempe yang pendek sehingga tempe harus sesegera mungkin dikonsumsi. Salah satu inovasi produk tempe dengan umur simpan yang lebih lama adalah tempe instan. Penelitian ini bertujuan menganalisis perubahan karakteristik tempe instan yang disimpan pada beberapa variasi suhu dan jenis kemasan yang berbeda. Metode yang digunakan pada penelitian ini adalah ekperimental laboratorium. Perlakuan kemasan yang diamati terdiri atas plastik non-vakum, vakum, dan cup, dengan variasi suhu penyimpanan suhu ruang (24–25°C), suhu kulkas (10-13°C), dan suhu panas 35°C. Jumlah sampel yang diperlukan dalam penelitian ini yaitu sebanyak 378 sampel tempe instan. Pengukuran dilakukan selama 27 hari penyimpanan. Parameter yang diamati meliputi tektur, pH, dan kadar air. Hasil penelitian menunjukkan bahwa semakin lama waktu penyimpanan menyebabkan kualitas dan kadar air tempe instan semakin menurun, nilai pH terus mengalami peningkatan, dan waktu fermentasi yang dibutuhkan semakin lama. Kekerasan pada tempe instan selama masa penyimpanan terjadi perubahan yang kecil pada masing-masing perlakuan.
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