Proximate and Amino Acids Composition of Powdered Over Fermented Mlanding Tempeh

Abstract

Abstract Over fermented Mlanding tempeh is widely used by people in southern Java, Indonesia as main ingredient and seasoning due its umami taste. However, this kind of tempeh is very perishable. Alternatively, drying was conducted to prolong the shelf life of the over fermented Mlanding tempeh. This research aimed to investigate drying temperature effect on over fermented Mlanding tempeh powder proximate and amino acids composition. Mlanding tempeh was over fermented for 60 hours, dried at three different temperature (55, 60, 65°C), powdered and analyzed. The result shows drying temperature affect moisture content of the powder but not affect ash, lipid, total N, and dissolved protein content. Drying at 60 and 65°C produce powder with moisture content below 12%. The main amino acids in powdered over fermented Mlanding tempeh are glutamic and aspartic acid which are the highest in powder dried at 60°C.