| dc.description.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 | en_US |
