Preservation of tempoyak: article

This research project is to determine the effect of High-Pressure Processing (HPP) treatment process and the effects of natural and synthetic additives in the fermentation of tempoyak. Quality changes including overall sensory analysis, were monitored for every 3 days of testing for a total 21 testing days. In order to pass the overall sensory evaluation, a set of tempoyak samples must pass a minimum of 6 points on a 9-points scale by at least 15 panelists. 0.1g of each additive are added to every 10g of tempoyak and compared to standard, stored at 4⁰C and 25⁰C (ambient temperature). Pressure ranging from 300 and 600 MPa is used which is expected that the shelf life of tempoyak could be of at least 5-6 months and up till 1 year. chromameter test shows that the colour of the samples changed from the initial colour of tempoyak that is light yellow in colour. The additives that was chosen are rosemary and turmeric (natural), butylated hydroxytoluene (BHT) and Vitamin C (synthetic). After 21 days, the additives affect the colour of the tempoyak in different ways with the biggest change in coloration are Vitamin C and BHT. Tempoyak samples under 4⁰C gives the best result when it comes to coloration, smell and taste. This spectrum range was the highest in all the samples because tempoyak is a fermentation product that shows a significant carboxylic and alcohol content, due to the formation of lactic acid (spectrum absorption value of 2500-3300 cm¯¹. Some of the panellists prefer rosemary and turmeric due to the bitterness they add to the flavour, making the overall sense of tasting better. The coloration also plays major role as it gives certain idea on how the sample are expected to taste which is called as flavor perception.