PENGARUH PENGGUNAAN TEMPE SEBAGAI BAHAN DASAR PEMBUATAN ISIAN BURGER TERHADAP KOMPOSISI ZAT GIZI DAN DAYA TERIMANYA
Abstract: Tempeh burger is one
of an innovative product of burgers, which has high phyto-protein. Most of
people know that tempeh only made from soybean, but the other legume such as
mung bean and red kidney bean can also be processed into tempeh because they
almost have the similar nutrient composition with soybean.
This was an experimental study that aims to determine the nutrient
composition and the acceptable of patty with the difference of tempeh
ingredients, such as soybean, mung bean, and red kidney bean.
Based on laboratory test at the Laboratory of Nutrition FKM and Food
Technology Laboratory FP USU, showed that the soybean tempeh patty has highest
content of energy, fat, and carbohydrate; while the highest content of protein
and ash belongs to the mung bean tempeh patty. Based on the organoleptic test
by 30 students of FKM USU as a panelist, showed that the soybean tempeh patty
was the most preferred. With Anova Test, the difference of tempeh for making
the tempeh patty was only influenced different variety of color, aroma, and
texture, but not for the taste.
It’s recommended that consumer, especially those who like burgers but
limiting meat consumption, make tempeh burger as their alternative snack. The
mung bean tempeh patty was the best choice for young people who are still in
their growth stage, because it had highest content of protein and ash. It is
also need to do the further study to eliminate unpleasant contained in mung
bean and red kidney bean tempeh patty.
Penulis: nurwahyu utami,
Jumirah, Albiner Siagian
Kode Jurnal: jpkesmasdd130194
