3. Result and discussion
The shelf life of overripe tempeh is limited 3 d, after which the product becomes unsuitable for consumption as it
is already classified as spoiled tempeh with too tender texture, darker color, and stronger stink odor with the higher
productions of volatiles such as ethenyl butanoic; 2-methyl-3-(methylethenyl)ciclohexyl ethanoic and 3,7-dimethyl-
5-octenyl ethanoic15. The growing importance of overripe tempeh as food condiment and ingredient has lead to
investigation to prolong the shelf life and increase the convenience of its use.
Two drying methods were used in the experiments, oven drying in 60 °C and freeze drying -80 °C, to produce
overripe tempeh powders ad fresh tempeh powders, respectively. Comparison of the taste, aroma, and color of the
powders showed that freeze drying method was able to maintain the aroma (Table 2) and brightness while heat
treatment in the oven drying process increased color intensity of the seasoning powders (Figure 2).