PENGARUH WAKTU PERENDAMAN AIR KELAPA TERHADAP KADAR PROTEIN DAN NILAI ORGANOLEPTIK PADA TEMPE BIJI KECIPIR (PSOHOCARPUS TETRAGONOLOBUS L.) DAN SUMBANGANNYA PADA PEMBELAJARAN BIOLOGI SMA

TARIGAN, SEPTRIANI BR and Nazip, Khoiron and Susanti, Rahmi (2018) PENGARUH WAKTU PERENDAMAN AIR KELAPA TERHADAP KADAR PROTEIN DAN NILAI ORGANOLEPTIK PADA TEMPE BIJI KECIPIR (PSOHOCARPUS TETRAGONOLOBUS L.) DAN SUMBANGANNYA PADA PEMBELAJARAN BIOLOGI SMA. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of immersion time in coconut water towards the protein content and organoleptic quality of winged beans (Psophocarpus tetragonolobus L.) tempeh. The immersion time consisted of 0, 3, 6, and 9 hours. This study used a completely randomized design experimental method of 4 treatments and 6 replications. The result of analysis of variance showed that the immersion time affected on protein content of tempeh significantly. The highest level of protein produced in the fermentation time of 6 hours (T2) was 29.40%. The Freedman-Conover test results showed that the treatment affected the organoleptic quality significantly. The immersion time of 9 hours (T3) produced the highest scores for color, texture and taste with each scores were 3.50, 3.30 and 3.00.The results of this study have been compiled into material for practicums on learning Biotechnology in high school (SMA) which is expected to be one of the alternative topics in achieving Basic Competency 4.10.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Winged beans, immersion, tempeh
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: 06-Faculty of Education and Educational Science > 84205-Biology Education (S1)
Depositing User: Users 2724 not found.
Date Deposited: 07 Nov 2019 06:55
Last Modified: 07 Nov 2019 06:55
URI: http://repository.unsri.ac.id/id/eprint/15034

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