UJI DAYA TERIMA TEMPE BIJI KECIPIR BERAS MERAH DAN KANDUNGAN GIZINYA
Abstract: Tempe is one of
fermented food product which rich in protein. Tempe that we know so far is
tempe made from soybeans. One of ingredient that can be used as an
alternative ingredient is winged bean, it contains protein which is equal to
soybeans.
The type of this research is experiments. The purpose of this research is
to know acceptable the winged bean tempe with the addition of red rice based on
taste, flavor, color, and texture are tested through a hedonic test and to know
protein content in winged bean tempe with the addition of red rice. Methods of
data analysis used barlett test and analysis of variance test.
These results of this research showed that by organoleptic test of taste
, colour and texture, winged bean tempe with addition 30% red rice is the most
favorite by the panelist . The result from laboratoric test showed that protein
content in winged bean tempe with addition red rice respectively decreased 2.39
g, 2.07 g and 2.28 g. Based on the analysis of variance, the addition of red
rice with a variety of different influences that have real impact on taste,
flavor, color and texture.
Suggestion in this research that people use winged bean to make tempe,
caused contains nutrition that body needed, for next research to eliminate
unpleasant odors in the red rice winged
bean tempe, and winged bean tempe with addition of red rice can be used as a
source of protein and carbohydrates.
Penulis: Fera nababan
Kode Jurnal: jpkesmasdd120099
