`Imaduddin, A`rasy (2015) Pengaruh Aplikasi Metode Pressure Cooking Dan Waktu Fermentasi Terhadap Daya Cerna Protein Serta Karakteristik Kimia Dan Organoleptik Tempe Biji Kecipir. Sarjana thesis, Universitas Brawijaya.
Abstract
Protein merupakan zat gizi yang sangat penting bagi tubuh. Salah satu sumber protein nabati yang belum dimanfaatkan secara optimal adalah biji kecipir. Biji kecipir memiliki kandungan protein hampir setara dengan kedelai dan lebih tinggi dibandingkan kacang – kacangan lain. Biji kecipir juga merupakan tanaman asli daerah tropik sehingga sangat berpotensi untuk dikembangkan sebagai alternatif sumber protein nabati selain kedelai. Namun demikian, nilai daya cerna protein biji kecipir lebih rendah dibandingkan dengan kacangkacangan lain yang biasa dikonsumsi. Salah satu cara untuk memperbaiki daya cerna protein biji kecipir adalah dengan mengolah biji kecipir menjadi tempe. Tujuan penelitian ini adalah mengetahui pengaruh perlakuan lama waktu pemasakan dengan metode pressure cooking serta waktu fermentasi terhadap daya cerna protein serta karakteristik kimia dan organoleptik tempe biji kecipir. Penelitian disusun menggunakan Rancangan Acak Kelompok (RAK) dengan menggunakan 2 faktor. Faktor pertama yaitu waktu pemasakan dengan metode pressure cooking yang terdiri dari 3 level, yaitu pemasakan selama 15, 30, dan 45 menit. Sedangkan faktor kedua adalah waktu fermentasi yang terdiri dari 2 level, yaitu fermentasi selama 36 dan 48 jam. Kombinasi yang diperoleh dari 2 faktor tersebut sebanyak 6, yang masing-masing diulang sebanyak 3 kali, sehingga diperoleh 18 satuan percobaan. Data dianalisa dengan metode Analysis of Varian
English Abstract
Protein is an essential nutrient for the body. Winged bean is one of source of vegetables protein that has not been used optimally. winged bean’s Protein is almost equivalent to soybean and higher than other legumes. Winged seed is also native to the tropics so it has the potential to be developed as an alternative source of vegetable protein other than soybean. However, the protein digestibility values of winged bean seed is lower than other legumes commonly consumed. One way to improve the winged bean protein digestibility is by processing the winged bean seeds into tempeh. The objective of this research was to observe the effect of cooking time treatment with pressure cooking method and time of fermentation for the digestibility of protein and characteristics of chemical and organoleptic of winged bean tempeh. This study was arranged using grouped random design by 2 factors. First factor was the cooking time with pressure cooking method that consist of three levels (15, 30, 45 minutes) and second was time of fermentation that consist of two types (36 and 48 hours). Combination obtained from two of these factors as much as 6 which in each level is repeated as many as 3 times thus obtained 18 units of the experiment. Data gained is analyzed by using Analysis of Variance (ANOVA) and followed by BNT and DMRT tests by interval trust of 5%. The determination of best treatment uses multiple attribute (Zeleny, 1982). The results showed that treatment of longer cooking time variation with pressure cooking method and time of fermentation has significant effect (
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/620/ 051601044 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 17 Feb 2016 13:57 |
| Last Modified: | 17 Feb 2016 13:57 |
| URI: | http://repository.ub.ac.id/id/eprint/150561 |
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