Setyani, Sri and Nurjanah, Siti and Eliyana, Eliyana (2017) EVALUASI SIFAT KIMIA DAN SENSORI TEMPE KEDELAI-JAGUNG DENGAN BERBAGAI KONSENTRASI RAGI RAPRIMA DANBERBAGAI FORMULASI [The Evaluation of Chemical and Sensory Properties of Soybean-Corn Tempeh Fermented with Various Raprima Yeast Concentration and Formulation. Teknologi Industri Pertanian, 22 (2). ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online) i
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Abstract
The purposes of this research was to obtain the best of yeast concentration and formulation of soybean-corn to produce acceptable soybean-corn tempeh. The experiment was arranged in a Complete Randomized Block Design (CRBD) with 3 replications. The first factor was formulation of soybean:corn P1 (90%:10%); P2 (80%:20%); P3(70%:30%); and P4 (60%:40%) w/w and the second factor was the yeast concentration at 0.5%; 1%; and 1.5% w/w. The data were analyzed using ANOVA and further tested using Orthogonal Polynomials at levels of 5%. The results showed that the best yeast concentration and formulation was found in yeast concentration of 1,5% and soybean-corn 60%:40%. The soybean-corn tempeh recieved with score of 3,37. For compactness (rather compact), 3,13 for color (rather yellowish white), 3,82 for aroma (typical tempeh soybean-corn), and 3,32 (like slightly) for the overall acceptance, pH was 4,62- 5,10. The proximate analysis were 70,54%, 1,36%, 11,11%, 12,72 and 8,46% for moisture, ash, fat , protein and crude fiber contents, respectively. Keywords: soybean-corn tempeh, yeast, formulation
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | SRI SETYAN |
| Date Deposited: | 14 Nov 2017 03:24 |
| Last Modified: | 14 Nov 2017 03:24 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/5239 |
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