Force to slice, shelf life, sensory analysis and production process of Tempe Mlanding in Yogyakarta and Bogor Varieties Rahmi Dzulhijjah, Budi Setiawan, Eny Palupi
IPB University
Abstract
Tempe mlanding is a traditional tempe from Gunung Kidul, Yogyakarta Indonesia which is derived from lamtoro seeds and fermented for 48 hours. This article seeks to compare force to slice, shelf life, sensory analysis of tempe mlanding in Yogyakarta and Bogor varieties and provides a profile in traditionally making tempe mlanding in Gunung Kidul, Yogyakarta. The results of the analysis showed that the slice of soybean tempe as a control, tempe mlanding native varieties of Yogyakarta and Bogor varieties decreased with increasing thickness of tempe. Comparison force to slice of soybean tempe (32.16 ± 1.66), tempe mlanding from Yogyakarta (29.25 ± 2.08) and Bogor (32.25 ± 0.66). Based on sensory analysis of raw tempe mlanding, fried, roasted and oven overall have the same level of preference. The shelf life of tempe mlanding both varieties at room temperature reaches 2 days, while at low temperatures it reaches 3 days. The making of tempe mlanding traditionally begins with a day of soaking (24 hours), the process of separating the skin using a stamped foot of the craftsman (diidak-idak), boiling, filtering using Kalo, inoculation process and the fermentation process which is stored in a Tenggok for 48 hours.
Keywords: Force to slice, lamtoro seeds, sensory analysis, shelf life, tempe mlanding, Yogyakarta Indonesia
