Skripsi

PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK TEMPE KACANG HIJAU (VIGNA RADIATA)

---

This research aimed to determine effect of starter concentration and fermentation length on the physical, chemical, and organoleptic characteristics of mung bean tempeh. This research was conducted from January to June 2024 at the Chemical, Sensory, and Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research was using a completely randomized factorial design (CRFD) with two treatment factors, namely starter concentration consisting of three levels (1.5 g/kg; 2 g/kg; 2.5 g/kg) and fermentation length consisting of three levels (44 hours; 48 hours; 52 hours). Each treatment was repeated three times. The parameters observed in this research consisted of physical characteristics (texture and whiteness index), chemical characteristics (moisture, protein, and fat content), and sensory characteristics (taste, color, aroma, and texture). The results of research showed that starter concentration treatment significantly affected texture and whiteness index. Fermentation length has a significant effect on texture and moisture content. The interaction of the two factors has a significant effect on characteristics (texture) and sensory characteristics (colour). Fermentation length treatment for 52 hours with addition of yeast concentration of 2 g/kg had the highest protein value of 25.68% with texture value of 41.67 gf, whiteness index of 74.80, water content of 58.95%, fat content 0,268%, hedonic taste score of 2.44 (didn’t like), and liked colour, texture, and aroma with scores 2.60, 2.68, and 2.60 respectively.

---

Availability

Detail Information

Series Title

-

Call Number

T1521862024

Publisher

Indralaya : ., 2024

Collation

xiii, 126 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

664.024 07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Tempe Kacang Hijau

Specific Detail Info

-

Statement of Responsibility

KA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment