The Potential of Refined Tempeh Hydrolyzated Flour as a Raw Material for Functional and Natural Cooking Spices in Indonesia

Abstract

Mujianto, Wignyanto, Indarwati

This study is aimed at finding out the potential of refined tempeh hydrolyzated flour from multi-enzyme hydrolysis (neutral protease, neutral cellulase and mannase) as a raw material for functional and natural cooking spices in Indonesia. The method of the study was the response surface method with Central Composite Design of Quadratic model using Design Expert for Design of Experiment (DOE) software of version 7.1. The observation is conducted to 28 (twenty-eight) experiment units consisting of 10 (ten) cooking spice brands using Fourier Transform Infrared (FTIR) Spectroscopy. The observation results then were processed using principal component analysis and hierarchical cluster analysis. The result of study indicates that from the analysis of principal component of 28 (twenty-eight) experiment units of 10 (ten) cooking spice brands in Indonesia. The refined tempeh hydrolyzate flour coded 4/15H has a loading factor of 0.646, code 5/1H a loading factor of 0.579, and the flour coded 19/25H has a loading factor of 0.618. Those three experiment units have the potential of flavor character and functional property as the main natural flavor enhancer which has similarities to monosodium glutamate (MSG) with a loading factor of 0.602, Chinese MSG (VC) with a loading factor of 0.581, and curry cooking spice (BM03) with a loading factor of 0.681. The result of the hierarchical cluster analysis of28 (twenty-eight) experiment units of 10 (ten) cooking spice brands in Indonesia, the refined tempeh hydrolyzate flour coded 23/23H has the flavor characters and functional properties ofthe main ingredient for natural flavor enhancers close to monosodium glutamate (MSG) with a closeness value of 519.542 and Chinese MSG (VC) with a closeness value of 531.641. The refined tempe hydrolyzate flour with code 3/14H has flavor characters and functional properties close to curry cooking spice (BM03) with a closeness value of 236.961.