Comparison of Acid Fermentation under Vacuum and by Conventional Method in Tempeh Production: Microbial and Chemical Changes

نویسندگان
Sabrinatami, Z. ID 1
Purwandari, F.A. ID 2
Utami, T. ID 3
Cahyanto, M.N. ID 4

1 Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

2 Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

3 Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

4 Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

doi
10.18502/jfqhc.12.4.20404
چکیده

Background: In conventional tempeh processing, water is required at most steps, including the acid fermentation by soaking. In this study, vacuum conditions during acid fermentation were employed instead of soaking soybeans to reduce the water requirement and wastewater generated. This study aimed to evaluate the microbial and chemical changes during ...

کلیدواژه‌ها
Tempeh, Soybeans, Fermentation, Vacuum, Bacteria, Anaerobic