Author : Tatit K. Bunasor

Summary : Beef-loaves (sausage-type emulsions) were prepared using lean beef and different levels (percentage) of tempeh gembus. Tempeh gembus is a fermented soybean residue, a by-product of "Philsoy" (milk-like drink from soybean) manufacture. Fermentation was used to reduce the gritteness and off-flavor of soybean residue added to beef-loaf formulations. Sensory, physical, and chemical characteristics of the products were determined to identify the optimum utilization of fermented soybean residue in beef-loaf formulations. The moisture content of fermented soybean residue decreased while the crude fat and crude protein content increased. Unfermented soybean residue had a slightly lower pH value than Tempeh gembus. The pH, cooking stability, water-holding capacity, emulsifying capacity, and emulsion stability of beef-loaves before cooking were analyzed. Statistical analysis showed that there were no significant differences among these factors, excluding the emulsion stability. Analysis of emulsion stability always yielded zero values in all treatments, meaning that emulsions were all stable. The cooking yield, shear value, proximate analysis, and sensory properties of beef-loaves after cooking were analyzed. Results indicated that the addition of tempeh gembus decreased the shear value, increased the moisture, and decreased the crude protein. A significant increase was also observed in cooking yield. The addition of Tempeh gembus, however, did not change the crude fat value of the beef loaves. Relationship between amount of tempeh gembus added and general acceptability in sensory evaluation showed a highly negative correlation. The general acceptability scores suggest that Tempeh gembus can be added to beef loaf up to 10 percent level with good acceptability, and can be added up to 20 percent without significantly decreasing its acceptability.