Physical quality change of tempeh during freeze drying

Abstract

Abstract Tempeh is one of the traditional foods from Indonesia, produced across generation. As the largest tempeh producer in the world, the average consumption per person per year is currently estimated at around 6.45 kg, supported by 81 thousand tempeh-making businesses with a production of 2.4 million tons of tempeh per year. Therefore, tempeh industry has a great opportunity to be developed. The main constraint of tempeh trading is due to its short shelf life. Freeze drying is one of the food drying techniques that can extend shelf life and maintain product quality. The purpose of this study was to determine the effect of freeze drying method drying on the physical quality of tempeh, also to compare the quality of the product from the freeze dryer and dryer cabinet methods. The material used is 1 cm thick tempeh. The freeze drying machine used has stainless steel plate material with a total length of 0.7 m, 0.5 m wide, and 1 m high. Drying was conducted at freezing temperature -18°C and heating 60°C at vacuum pressure -76 cmHg. The initial moisture content is 60.22% and after drying with freeze dryer decreased to 1.19% while in the dryer cabinet was 7.52%. The results of the study also showed physical changes namely color using three sample seeds. The average values of colors L, a *, and b * before drying are 73.39; 5.67 and 23.56. After drying, the tempeh color is darker at dryer cabinet.

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