Profil Flavor Tempe yang Dibungkus dengan Daun Pisang dan Plastik

Abstract

Tempeh is one of popular Indonesian traditional food. It is produced by fennenting soybean. They are offered in two kind oftempeh, with banana leaf and plastic as wrapper. Most of Indonesian peoples sure that aroma of tempeh wrapped with banana leaf was more likely than the other one, therefore this research had been carried out. The research object was tempeh wrapped with banana leaf (TD) at one day (TDlH), two days (TD2H) and three days (TD3H) harvested, and tempeh wrapped with plastic (TP) at one day (TPIH), two days (TP2H) and three days (TPJH) harvested. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compound and odor description. The volatile flavor compound found in tempeh were group of ester,

terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. a- Pinene was only found in tempeh wrapped with banana leaf, whereas piperazine,

sec-butyl nitrite and (Z)-a-Bisabolene was only found in tempeh wrapped with plastic. This revealed that there was difference flavor found in ternpeh wrapped with banana leaf and tempeh wrapped with plastic