Chemical properties of tempoyak from Lima Puluh Kota district of West Sumatera, Indonesia

• Published in: IOP conference series. Earth and environmental science Vol. 694; no. 1; p. 12069
• Main Authors: Rahma, A, Purwati, E, Juliyarsi, I, Ferawati
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.03.2021
• Subjects: Anaerobic conditions; Chemical properties; Durio zibethinus; Fermentation; Leaves; Meat; Moisture content; Packaging; pH effects; Proteins; Traditional foods; Water content; West Sumatra Indonesia; Indonesia
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/694/1/012069

Abstract Tempoyak is a traditional food from durian, which is made by processed, fermented durian flesh with the addition of salt and fermentation in anaerobic conditions stored in a closed state. This study aims to determine the chemical properties of tempoyak, namely the value of protein, fat content, water content, pH, and TTA (Total Titrable Acid) of the Lima Puluh Kota District. The method used is descriptive method and analysis in the laboratory. The samples used in this study are Durian meat ( Duriozibethinus L.) with four treatments, the first treatment uses durian meat only (TC1), the second durian meat with banana leaf packaging (TC2), the third durian meat is added with chili (TC3), and the four durian slices of meat added with chili and banana leaf packaging (TC4). All treatments were then stored in anaerobic conditions and aged for two weeks. The results showed that the protein content was 1.42% - 6.49%. The highest was in TC1 tempoyak, 1.03% -3.04% fat content and the highest was in TC1 tempoyak, 75.60% -89.97% water content and the highest in tempoyak TC3, pH 3.8 - 4.1 and highest in tempoyak TC1, Total Titrable Acid 0.29% -0.34% and highest in tempoyak TC3 and TC4.