Rizal, Samsul and Kustyawati, Maria Erna and Ramadhani, Intan (2017) PENGARUH PENAMBAHAN SACCHAROMYCES CEREVISIAE TERHADAP SIFAT ORGANOLEPTIK TEMPE KEDELAI. Prosiding Seminar Nasional PATPI 2017, 2. pp. 1096-1105. ISSN 976-602-72006-3-0

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Abstract

In addition to mold that acts as a major microbe, bacteria and yeasts also have an important role in the fermentation process of tempe. The addition of yeast during fermentation is suspected to affect the formation of tempe aroma so that it affects its organoleptic properties. This study aimed to determine the effect of Saccharomyces cerevisiae addition on organoleptic properties of soybean tempe. The treatments include concentration of S. cerevisiae consisting of 1% and 3% and cooking method consist of 3 (two) ways ie. without cooking, frying, and steaming. The data were analyzed by variance to get the error estimator and the significance test to know the influence between the treatments. To know the difference between treatments was analyzed using Duncan Multiple Range Test (DMRT) at 5% level for observation on organoleptic properties of tempe. The level of hardness in the next tempe was tested using BNT advanced test at 5% level. Observation of organoleptic properties is done on the aroma of langu, the distinctive aroma of tempe, the taste of sour and bitter taste, and the overall acceptance of tempe. The results showed that tempe made with the addition of S. cerevisiae 1% and fried had the best organoleptic properties. Added S. cerevisiae 1% and fried to produce tempe with a distinctive aroma of tempeh better, lower odor, no taste acid, and not bitter. Based on the overall acceptance score of tempe with addition of S. cerevisiae 1% and fried preferably panelist than the other treatment.

Item Type:	Article
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	SAMSUL RIZAL
Date Deposited:	21 Jun 2018 02:29
Last Modified:	21 Jun 2018 02:29
URI:	http://repository.lppm.unila.ac.id/id/eprint/7159

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