PENGARUH PEMBERIAN JUMLAH TAKARAN RAGI TERHADAP KANDUNGAN PROTEIN YANG DIHASILKAN PADA TEMPE BIJI NANGKA (ARTOCARPUS HETEROPHYLLUS)
ABSTRACT: Jackfruit
(Artocarpusheterophyllus), is well known in Indonesia, when the fruit is ripe
jackfruit can be consumed. After we consume jackfruit, we'll leave the trash in
the form of jackfruit seed, which has not been used by the community to the
fullest. The purpose of this study are trying to explore another potential of
jackfruit seeds and increasing the protein content of jackfruit seeds by
processing in to tempeh. Another purpose
is knowing the number yeast of doses that can produce in tempeh of jackfruit
seeds. This research uses 4 treatments (A: 0.25 grams yeast/50 grams jackfruit
seed, B: 0.50 grams yeast/50 grams jackfruit seeds, C: 0.75 gram yeast/50 grams
jackfruit seeds, and D: 1 grams yeast/50 grams of jackfruit seeds) with 4
repetitions. Test protein content tests conducted at the Laboratory of Food
Technology and Agricultural Faculty of Agricultural Technology, GadjahMada
University (UGM). Treatment A produced protein average of 2,64%, B produced
protein average of 3,429%, treatment C produced protein average of 4,146% and
treatment D produced protein average of 5,635% protein. The highest protein
content is produced by treatment D.
Penulis: Harmoko, Agus
Sutanto, Kartika Sari
Kode Jurnal: jpbiologidd160656
