EVALUASI SIFAT FISIKOKIMIA TEMPE WARNA DENGAN PENGGUNAAN KUNYIT SEBAGAI PEWARNA ALAMI DAN PENAMBAHAN SDB ( Sabouraud Dextrose Broth)
Abstract: This research is
determining the impact of adding natural dyes turmeric and Sabouraud Dextrose
Broth (SDB) against physicochemical of tempeh. Benefits of the research is to
support the food security program through increased value-added tempeh using
natural dyes. This research was conducted by the method of experimental design
was completely randomized. The first treatment is concentration of turmeric (K)
and the second is the concentration of SDB. The first consists of three
concentration levels (0.5% , 1% and 1.5%), and the second also consists of
three concentration levels (1% , 2% and 3% ) and repeated 3 times. The test
results chemically the protein , fat and ash contents between the tenth
treatment showed not significant (P> 0.05), the test results of water
content between the ten treatments of at least two show difference (P
<0.05), also carbohydrate (P <0:01).
Penulis: Rini Rahayu
Sihmawati, Tiurma W. Susanti Panjaitan, Dwi Agustiyah Rosida
Kode Jurnal: jptindustridd170023
