PERBANDINGAN BERAT KACANG KEDELAI BERGERMINASI DAN BIJI NANGKA DAN KONSENTRASI LARU PADA PEMBUATAN TEMPE
ABSTRACT: The research
was perfomed to get the ratio of germination soybean and jackfruit’s
seed and fermentation agent concentration in a processing of tempeh. The
research had been performed using factorial completely randomized design with two
factor i.e :
the ratio of
germination soybean and jackfruit’s seed (K) : (90:10; 80:20; 70:30;
60:40) and concentration of fermentation
agent (R) :
(0,2; 0,4; 0,6;
0,8%). Parameters analysed
were protein content,
fat content, mineral content,
water content, and
organoleptic values (flavour,
taste, and texture).
The research showed that
ratio of germination soybean and
jackfruit’s seed had highly significant effect on protein content, mineral
content, water content, and organoleptic values (flavour, taste), and
significant effect on organoleptic texture, no significant effect on fat
content. The concentration of fermentation agent had highly effect on protein
content, fat content, mineral content, water content, and organoleptic values
(flavour, taste, texture). The interaction of ratio of germination soybean and
jackfruit’s seed and concentration
of fermentation agent
had highly significant
effect on protein
content and had
no significant effect
on fat content, mineral
content, water content,
and organoleptic values
(flavour, taste, texture).
The ratio of
germination soybean and jackfruit’s seed at 90:10 and 0,8% concentration
of fermentation agent produced the best quality of tempeh.
Keyword: Tempeh, Germination
soybean, Concentration of fermentation agent
Penulis: Lely Sefryda Purba,
SentosaGinting, Mimi Nurminah
Kode Jurnal: jppertaniandd130146
