Effect of salt on tempoyak fermentation and sensory evaluation
2004
Amin, A.M.,Kolej Universiti Sains dan Teknologi (Malaysia). Dept.of Food Science
This project looks into the effect of addition of salt in tempoyakformulation on tempoyak fermentation and its acceptability. In thisstudy, tempoyak with 0, 1, 2 and 3% salt, respectively, were analyzedin terms of total plate count, lactic acid bacteria count, lactic acidcontent, pH and acceptability by sensory panelists. The fermentationwas carried out for 10 days at room temperature. Generally, totalplate count and lactic acid bacteria count shows a similar trendwhere initially there was an increase to a maximum in microbial countand then a decrease afterwards. Tempoyak with 1 % salt showed thehighest total plate count and lactic acid bacteria count, followed bytempoyak at 2, 0 and 3%, respectively. For lactic acid content,tempoyak with 1% salt showed the highest lactic acid content,followed by tempoyak with 2, 0 and 3% salt, respectively. The finalpH obtained in all tempoyak samples is 3.96 to 4.08. For sensoryevaluation, tempoyak with 2% of salt was most preferable by thepanelists. Statistical analysis shows a significant difference amongtempoyak with 0, 1, 2 and 3% of salt for all the attributes, exceptfor salty attribute.
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Эту запись предоставил National Agricultural Research Centre