PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK TEMPE KACANG HIJAU (VIGNA RADIATA)

ABIDIN, SITI ZULYETTA SOFYA FINARTI A. and Lidiasari, Eka (2024) PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK TEMPE KACANG HIJAU (VIGNA RADIATA). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine effect of starter concentration and fermentation length on the physical, chemical, and organoleptic characteristics of mung bean tempeh. This research was conducted from January to June 2024 at the Chemical, Sensory, and Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research was using a completely randomized factorial design (CRFD) with two treatment factors, namely starter concentration consisting of three levels (1.5 g/kg; 2 g/kg; 2.5 g/kg) and fermentation length consisting of three levels (44 hours; 48 hours; 52 hours). Each treatment was repeated three times. The parameters observed in this research consisted of physical characteristics (texture and whiteness index), chemical characteristics (moisture, protein, and fat content), and sensory characteristics (taste, color, aroma, and texture). The results of research showed that starter concentration treatment significantly affected texture and whiteness index. Fermentation length has a significant effect on texture and moisture content. The interaction of the two factors has a significant effect on characteristics (texture) and sensory characteristics (colour). Fermentation length treatment for 52 hours with addition of yeast concentration of 2 g/kg had the highest protein value of 25.68% with texture value of 41.67 gf, whiteness index of 74.80, water content of 58.95%, fat content 0,268%, hedonic taste score of 2.44 (didn’t like), and liked colour, texture, and aroma with scores 2.60, 2.68, and 2.60 respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentasi, Kacang hijau, Ragi, Tempe.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Siti Zulyetta Sofya Finarti A. Abidin
Date Deposited:	21 Jul 2024 05:45
Last Modified:	21 Jul 2024 05:45
URI:	http://repository.unsri.ac.id/id/eprint/152186

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