Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik

https://doi.org/10.22146/agritech.24720

Rasyid Hanafi Harahap(1*), Zulkifli Lubis(2), Jamaran Kaban(3)

(1) Program Studi Ilmu Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Jl. Prof. Dr. A. Sofyan No. 3, Kampus USU Medan Sumatera Utara 20155
(2) Program Studi Ilmu Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Jl. Prof. Dr. A. Sofyan No. 3, Kampus USU Medan Sumatera Utara 20155
(3) Program Studi Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA), Universitas Sumatera Utara, Jl. Bioteknologi No. 1 Kampus USU Medan Sumatera Utara 20155
(*) Corresponding Author

Abstract


The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic.

 

ABSTRAK

Penelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.


Keywords


Flavor; GC-MS/O; SPME; tempeh

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DOI: https://doi.org/10.22146/agritech.24720

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