APRILIA, IRENE (2009) PENGARUH SUBSTITUSI KACANG KEDELAI (Glycine max) DENGAN KACANG HIJAU (Phaseolus radiatus) TERHADAP KARAKTERISTIK FISIKOKIMIAWI DAN SENSORIS PADA TEMPE GEMBUS. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
|
Text (COVER)
05.70.0082 Irene Aprilia COVER.pdf Download (66kB) | Preview |
|
![[img]](https://repository.unika.ac.id/style/images/fileicons/text.png) |
Text (BAB I)
05.70.0082 Irene Aprilia BAB I.pdf Restricted to Registered users only Download (55kB) |
|
|
Text (BAB II avalible document only in Soegijapranata Catholic)
05.70.0082 Irene Aprilia BAB II.pdf Restricted to Repository staff only Download (69kB) |
|
|
Text (BAB III avalible document only in Soegijapranata Catholic)
05.70.0082 Irene Aprilia BAB III.pdf Restricted to Repository staff only Download (317kB) |
|
|
Text (BAB IV avalible document only in Soegijapranata Catholic)
05.70.0082 Irene Aprilia BAB IV.pdf Restricted to Repository staff only Download (63kB) |
|
|
Text (BAB V)
05.70.0082 Irene Aprilia BAB V.pdf Restricted to Registered users only Download (39kB) |
|
|
Text (DAFTAR PUSTAKA)
05.70.0082 Irene Aprilia DAFTAR PUSTAKA.pdf Download (37kB) | Preview |
|
|
Text (LAMPIRAN)
05.70.0082 Irene Aprilia LAMPIRAN.pdf Download (118kB) | Preview |
Abstract
Soybean is very important role for the people of the world. With increases soybean prices, the price of soy-based foods increased participate. The okara’s price although very cheap, but the increase of soybean’s price, okara’s price also increases. Therefore, many researchers trying to substitution soybean with various other types of nuts, one of them is green beans. The sample used in this research, use of okara green beans: soybean 10%: 90%, 30%: 70%, 50%: 50% control with 100% soybean. Starter used in making okara this is a pure culture of Rhizopus oligosporus and Rhizopus oryzae with the addition of each 0.1 ml per 100 grams of material. This research will be discussed more about the physicochemical characters of okara (hardness, degree of water, ash, protein, calcium, and phosphorus), and the analysis sensoris prefer to accepting the level of texture, color, taste, aroma, and overall product. Okara with 100% soybean can result degree of ash, protein, calcium, and phosphorus highest but lowest hardness is 1003,88±70,09 in okara wich fermented with Rhizopus oligosporus and 949,96±23,78 on okara wich fermented with Rhizopus oryzae. From the okara sensory with green bean global substitution is accepted by panelis.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 100 Philosophy and Psychology > 150 Psychology > Sensory Perception 600 Technology (Applied sciences) |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 09 Sep 2015 20:23 |
| Last Modified: | 09 Sep 2015 20:23 |
| URI: | http://repository.unika.ac.id/id/eprint/2409 |
Actions (login required)
 |
View Item |
