KARAKTERISTIK SENSORIS DAN KIMIA PADA ABON NANGKA MUDA (ARTOCARPUS HETEROPHYLLUS LMK) DENGAN PENAMBAHAN TEMPE
ABSTRACT: Unripe jackfruit is
one vegetables that is usually processed
into Indonesian dishs. Beside unripe jackfruit processed into vegetables can
also be developed and processed into a dry product called beef floss. Unripe
jackfruit has a very low protein content, so it needs other raw material to
improve protein content of the floss we added tempeh to the floss = gembus
tempeh or soybean tempeh, as much as 15%, 25%, 35% and 0% as control. This
study uses a Completely Randomized Design (CRD) with 2 factors. The first
factor is proportion of unripe jackfruit and tempeh, and the second factor is
type of tempeh. Parameter of this research are organoleptic evaluation, the
color, moisture content and protein content. The result of organoleptic
evaluation is the proportion 25% soybean tempeh prefered for aroma, taste,
color, texture. The highest L (Lightness) was resulted from 35% soybean tempeh.
The highest moisture content was shown by floss with 15% soybean tempeh.
Protein content increased from 4,3775% to 39,3975% by addition of soybean
tempeh while protein increased from 4,3775%
to 14,8835% in beef floss added with gembus tempeh.
Penulis: Ulfa Qurrota A’yuni
Nur Jannah, Darimiyya Hidayati, Abdul Aziz Jakfar
Kode Jurnal: jppertaniandd160929
