PEMANFAATAN AMPAS TAHU PADA PEMBUATAN TEMPE KEDELAI DENGAN MENGGUNAKAN EMPAT JENIS RAGI DITINJAU DARI SIFAT FISIKOKIMIAWI DAN SENSORIS

RINAWATI, FRANSISCA (2007) PEMANFAATAN AMPAS TAHU PADA PEMBUATAN TEMPE KEDELAI DENGAN MENGGUNAKAN EMPAT JENIS RAGI DITINJAU DARI SIFAT FISIKOKIMIAWI DAN SENSORIS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Tempeh is a soy fermented product which is solid and consumed all over Indonesia and some of other contries. Microorganism that usually used for making tempeh is R. oligosporus. Substitution level as well as the composition of okara compare to soybean used in this research were 0% (100% soybean), 50% (50% soybean and 50% okara), 90% (10% soybean dan 90% okara). Four starters that used were (1:18) starter, (1:36) starter, Rhizopus oligosporus starter, and RAPRIMA starter. (1:18) dan (1:36) starters are starters that made from tempeh flour that fermented in rice then mixed with wheat flour. Then Rhizopus oligosporus starter is starter that made from dried spora of Rhizopus oligosporus which mixed with wheat flour. RAPRIMA starter is LIPI made from. The using of each starters were 0,5g; 0,7g, and 1g. The aim of this research was to find out the effect of okara substitution in tempeh, and the effect soybeans concentration, the starters, and the starters concentration to physicochemical and sensory properties of tempeh. Parameters measured include moisture content, ash content, lipid content, protein content, crude fiber content, carbohydrate content, potassium content, and hardness (first and third day). The results showed that substitution of okara is significantly affected the chemical characteristic of tempeh. Tempeh which contain 100% of soybeans is high in fat content, protein content, and potassium content. In the other side, tempeh with okara substitution is high in moisture content, crude fiber content, and carbohydrate content. Tempe with 100% of soybeans was the toughest. The highest hardness is 2,44±0,21 for the first day and 1,56±0,56 for the third day. The aw value for all tempe is 1. The starters is really affected to fat content and crude fiber content. But the starters concentration is affected in moisture content, protein content, and also crude fiber content. Based on sensory analysis, the best tempeh is 50% soybeans and 50% okara which used 1g of (1:36) starter, in raw and fried way.

Item Type: Thesis (Other)
Subjects: > 630 Agriculture
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Agung Tri Hartadi
Date Deposited: 11 Dec 2015 01:26
Last Modified: 11 Dec 2015 01:26
URI: http://repository.unika.ac.id/id/eprint/6688

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