PENENTUAN FORMULASI BAHAN TAMBAHAN SEBAGAI BAHAN BAKU SUBSTITUSI PRODUKSI TEMPE MENGGUNAKAN UJI AMBANG BATAS (THRESHOLD) DAN UJI KESUKAAN (HEDONIK)
Abstrak: Tempe is a food
fermented soy beans or other legume species using the fungus Rhizopus
oligosporus and Rhizopus oryzae. By utilizing dregs tofu and mocaf expected to
provide added value to the additional material and as an effort to reduce the
consumption of primary ingredient in the production of tempe namely soybean.
The purpose of this study was to determine the formulation of additives that
are most appropriate as an additional ingredient of making tempe using
threshold test and hedonic test. The test results threshold suggests that there
can be found the best formulation would be expected in each type of material,
the entire formulation in both types of materials response difference exceeds
the prescribed limit is 50%, but each type of material has a formulation that
is approaching a percentage basis, ie formulation (95: 5) on the pulp out the
different response of 60% and a formulation (95: 5) on mocaf with different
response of 65%. The test results hedonic showed that tempe substitutes dregs tofu
most preferred is tempe with the formulation of 95: 5, while the tempe mocaf
most preferred substitution is tempeh with 55:45.
Penulis: Lya Agustina,
Udiantoro, Suhandriyanto
Kode Jurnal: jppertaniandd160280
