PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI
Abstract: Tempe is a
traditional Indonesian food made by fermentation or fermentation using Rhizopus
sp. Tempe is made from soybeans with high protein content. Tempeh-making
process is influenced by several factors: temperature, humidity and curing time
study aims to analyze the influence of soybeans, time, and temperature curing
of the protein content of soybean tempe, as a biochemistry lab manual. The
research method uses an experimental approach with three replications. Test
material using a black and yellow soybeans type of treatment in this study is a
type of soybean yellow and black, with a curing time of 18 hours and 36 hours,
at a temperature of 100o C and 310o C. The protein content was tested using
formol. The results showed black soybean with a temperature of 100o C within 36
hours the highest protein content of 0.72%. Low protein content of the black
soybean with a curing temperature of 310o C curing time of 36 hours.
Penulis: Hanifah Mukhoyaroh
Kode Jurnal: jpbiologidd150905
