KARAKTERISTIK KIMIA DAN SENSORI TEMPE DARI BIJI LOTUS (NELUMBO NUCIFERA)

SARTI, MAIRILIYANA and Lestari, Shanti Dwita and Rinto, Rinto (2019) KARAKTERISTIK KIMIA DAN SENSORI TEMPE DARI BIJI LOTUS (NELUMBO NUCIFERA). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to study the suitability of lotus as a raw material for making tempeh which is seen from the chemical composition and sensory of tempe produced. The method of this study used a randomized block design (RBD) with different proportions of lotus seeds as a treatments and repeated 3 times. Treatments with different proportions of lotus seeds are is A0 (100% soybean seeds), A1 (50% soybean seeds-50% lotus seeds) and A2 (100% lotus seeds). The parameters of this study include chemical analysis (water, fat, ash, protein and carbohydrate) and sensory analysis of hedonic and hedonic quality (appearance, color, texture, aroma and taste). The results showed that tempeh with different proportions of lotus seeds had a significant effect on the levels of ash, protein and carbohydrates. Tempe with different proportions of lotus seeds cannot meet the specified SNI standard. Based on the panelists' assessment of the hedonic quality of tempeh with different proportions of lotus seeds, they also did not meet SNI quality requirements, but if based on hedonic tests the panelists still liked tempeh with different proportions of lotus seeds for all treatments.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	tempe, lotus seeds, soyben seeds, fermentation, Rhizopus oligosporus
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 604 not found.
Date Deposited:	01 Aug 2019 06:33
Last Modified:	01 Aug 2019 06:33
URI:	http://repository.unsri.ac.id/id/eprint/1599

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