POTENSI BIJI LAMTORO GUNG DAN BIJI KEDELAI SEBAGAI BAHAN BAKU PEMBUATAN TEMPE KOMPLEMENTASI
Abstract: This study aim was
to evaluate the content of tempeh complementation from leucaena seed and
soybean have been met quality standards tempeh (SNI 01-3144-2009) and in terms
of acceptable organoleptic assessment by panelists.. This research used
Complete Randomized Design (CRD) with six treatment that is: L1K1 (100%
soybean), L2K2 (20% leucaena seed : 80% soybean), L3K3 (40% leucaena seed : 60%
soybean), L4K4 (60% leucaena seed : 40% soybean), L5K5 (80% leucaena seed : 20%
soybean) and L6K6 (100% leucaena seed). The results show that the
complementation of leucaena seed and soybean significantly affected the
moisture, ash, protein, and crude fiber. The tempeh complementation have been
met quality standards tempeh (SNI 01-3144-2009). Show that the treatment affected
moisture, ash, protein, crude fiber contents. Leucaena seed and soybean
complementation L4K4 (60% leucaena seed : 40% soybean) was the seleceted tempeh
with moisture 61.248%, ash 0.891%, protein 20.491% and crude fiber 2.183% and
in terms of acceptable organoleptic assessment by panelists.
Penulis: Slamet Sayudi, Netti
Herawati, Akhyar Ali
Kode Jurnal: jppertaniandd150746