PENETAPAN KADAR PROTEIN TEMPE JAGUNG (Zea mays L.) DENGAN KOMBINASI KEDELAI (Glycine max (L.) Merill) SECARA SPEKTROFOTOMETRI SINAR TAMPAK
Abstract: Indonesian is still
very dependent of soybean imports, so as to reduce the use of soybean need to
find substitute materials in the manufacture of soybean. Corn can be an option
because apart from being a source of carbohydrates, corn is also an important
source of protein in the menu society in Indonesia. The purpose of this study
to determine the levels of soybean protein maize (Zea mays) with a combination
of soybean (Glycine max (L.) Merrill) with visible of spectrophotometry. The
research design uses a comparison of corn: soybean as follows: P1 = 80: 20; P2
= 70: 30; P3 = 50: 50; P4 = 30: 70 and P5 = 20: 80. The results of this study
indicate that P1 has a protein content of 6.7%, P2 = 8.06% = 10.76% P3, P4 and
P5 = 13.46% = 14.8%. The greater the concentration ratio of soy protein
obtained even greater. In organoleptic quality in soybean corn combination has
the texture a little hard to hard, has no smell until the typical aroma smelled
soybean, flat white to brown of white
Keywords: Zea mays, (Glycine max (L.), soybean, protein
Penulis: Siti Jubaidah, Henny
Nurhasnawati, Heri Wijaya
Kode Jurnal: jpfarmasidd160452
