PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN
Abstract: Tempeh is a food
that is produced from the fermentation process by Rhizopus mold. Tempe derived
from soy that contains carbohydrates and proteins needed during fermentation.
In addition to soy other materials that could be used adalag Biju durian. Flour
starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr
durian seeds. Tempeh from durian seeds are foods produced from the fermentation
of Rhizopus fungi same group as soybeans. Through the fermentation process, the
components of the complex nutrients durian seeds ingested by fungi with the
enzymatic reaction and the resulting compounds are more modest. This study aims
to determine levels of protein contained in each fermentation. The research
method using the experimental method Completely Randomized Design (CRD) is a
variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting
data by calculating the protein content through formol titration method.
Analysis of data using analysis of variance (ANOVA) two ways through SPSS
version 23.0 which shows the difference in the protein content of the soybean
quality with a significant level of 0.018 <0.05, which means the length of
fermentation. The highest protein content of fermentation 30 hours. The protein
content of fermentation time low of 50 hours.The results of this study support
the existence of tempeh produkrivitas and durian seeds in the world food
industry.
Penulis: Agnes Yuantin
Maharani, Nasrul Rofiah Hidayati, Sri Handayani, Dewi Endri Astuti, Ria Nopida,
Syaiful Fachrurazi
Kode Jurnal: jpbiologidd160691
