PENGARUH PERBANDINGAN KACANG HIJAU DAN BIJI NANGKA BERGERMINASI DENGAN KONSENTRASI LARU TERHADAP MUTU TEMPE
ABSTRACT: The aim of this
research was to find the effect of ratio of germinated mungbeans and
jackfruit’s seed and concentration of tempeh inoculum on the quality of tempeh.
The research was using completely randomized design with two factors, i.e ratio
of germinated mungbeans and germinated jackfruit’s seed (P): (80%:20%, 70%:30%,
60%:40%, 50%:50%) and concentration of tempeh inoculum (K): (0,5%; 0,75%; 1%;
1,25%). Parameters analyzed were moisture content (%), ash content (%), protein
content (%), fat content (%), crude fiber content (%), score value of colour
and texture, organoleptic value of taste, flavor, and texture. The results
showed that the ratio of germinated mungbeans and jackfruit’s seed had highly
significant effect on moisture content, ash content, protein content, fat
content, crude fiber content, score value of texture, and organoleptic value of
taste. Concentration of tempeh inoculum had highly significant effect on
protein content, score value of texture, organoleptic value of texture, and had
significant effect on moisture content, ash content, fat content, and score
value of colour. Interaction of the two factors had significant effect on
protein content and score value of texture. The ratio of germinated mungbeans
and jackfruit’s seed of 70%:30% (P2) and concentration of tempeh inoculum of
0,75% (K2) produced the best tempeh.
Penulis: Tiopani Yosefin
Hutagalung
Kode Jurnal: jppertaniandd160459
