PEMANFAATAN NaHCO3 DALAM PEMBUATAN TEMPE BERBAHAN BAKU BIJI NANGKA DAN BIJI SAGA
Abstract: The purposes of the
study was to obtain the best tempeh from utilization of NaHCO3 in making tempeh
with raw material jackfruit seeds and saga seeds using the SNI quality
standards. The research was conducted experimentally using completely
randomized design (CRD) with four treatments and four repetitions, followed by
DNMRT test at 5% level. The treatment in this study were SS1 (saga seeds soaked
in water for 24 hours and soaked in hot water ±60ºC for 10 minutes), SS2 (saga
seeds soaked in a solution of NaHCO3 2,5% for 24 hours and soaked in hot water
±60ºC for 10 minutes), SS3 (saga seeds soaked in a solution of NaHCO3 2,5% for
24 hours and soaked in hot solution of NaHCO3 2,5% ±60ºC for 10 minutes) and
SS4 (saga seeds soaked in water for 24 hours and soaked in hot solution of
NaHCO3 2,5% ±60ºC for 10 minutes). Parameters observed were the moisture, ash,
fat, protein and sensory evaluation after and before frying. Results of the
analysis of variance showed the soaking time saga seeds with a solution of
NaHCO3 2,5% significantly affected all parameters. The results of the study
found that the best treatment was SS4 with a value of 61,35% moisture content,
1,12% ash, 5,30% fat, 22,75% protein and an overall assessment of sensory
preferred by panelists.
Penulis: Agustian Randa, Yusmarini,
Yelmira Zalfiatri
Kode Jurnal: jppertaniandd170150
