Budianti, Anita (2018) Pengaruh Konsentrasi Ragi dan Lama Fermentasi Terhadap Sifat Kimia dan Organoleptik Tempe Kedelai Hitam (Glycine soja). Sarjana thesis, Universitas Brawijaya.
Abstract
Tempe terbuat dari kedelai kuning namun kedelai yang digunakan masih impor. Kedelai hitam memiliki potensi zat gizi yang tak jauh dengan kedelai kuning, bahkan nilai fungsionalnya lebih tinggi seperti antosianin sebagai antioksidan yang berperan bagi kesehatan tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi ragi dan lama fermentasi terhadap kualitas tempe kedelai hitam. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor dan 3 ulangan. Faktor I adalah konsentrasi ragi (K) dengan 3 level (2%, 3%, dan 4%). Faktor II adalah lama fermentasi (L) dengan 3 level (30 jam, 42 jam dan 54 jam). Analisa data dilakukan dengan menggunakan analisa ragam (ANOVA) dengan selang kepercayaan 5% kemudian dilanjutkan dengan uji BNT/DMRT dengan selang kepercayaan 5%. Pemilihan perlakuan terbaik dilakukan menggunakan metode Zeleny. Hasil penelitian menunjukkan perlakuan lama fermentasi memberikan pengaruh nyata (α = 0,05) terhadap kadar air, abu, protein, lemak, antioksidan, rasa, aroma, warna, tekstur dan kenampakan keseluruhan dari uji organoleptik. Perlakuan konsentrasi ragi berpengaruh nyata (α=0,05) terhadap kadar air, abu, protein, lemak, antioksidan, rasa, aroma, warna, tekstur dan kenampakan keseluruhan dari uji organoleptik. Interaksi antara kedua perlakuan berpengaruh nyata (α=0,05) terhadap kadar tanin. Perlakuan terbaik yang dihitung menggunakan metode Zeleny diperoleh pada kombinasi perlakuan konsentrasi ragi 4 gram dan lama fermentasi 30 jam. Karakteristik pada hasil yang diperoleh dari perlakuan terbaik yaitu kadar air 55,35%, kadar abu 1,27%. kadar protein 41,7%, kadar lemak 9,4%, kadar tanin 26,26 μg/gram, kadar antioksidan 57,78%, nilai kesukaan panelis terhadap aroma sebesar 3,8 , nilai kesukaan panelis terhadap rasa sebesar 3,73, nilai kesukaan panelis terhadap warna sebesar 3,77, nilai kesukaan panelis terhadap tekstur sebesar 3,63 dan nilai kesukaan panelis terhadap kenampakan keseluruhan sebesar 3,6.
English Abstract
Tempeh is made from yellow soybean, but it needs to be imported. Black soybean possesses similar nutrients as yellow soybean, even higher funcional values such as anthocyanin as an antioxidant useful to the health of the body. This study aimed to determine the effect of yeast concentration and fermentation time on the quality of black soybean tempeh. The method used was Randomized Block Design (RAK) with 2 factors and 3 replications. Factor I was the yeast concentration (K) of 3 levels (2 grams, 3 grams, and 4 grams). Factor II was the fermentation period (L) of 3 levels (30 hours, 42 hours, and 54 hours). Data analysis was undertaken by using ANOVA analysis with 5% confidence interval, followed by BNT/DMRT test with 5% confidence interval. The selection of best treatment was conducted using Zeleny method. The result showed that the treatment in terms of fermentation period affected significantly (α = 0,05) on the content of water, ash, protein, fat, antioxidant, flavor, aroma, color, texture, and overall form as seen through organoleptic test. Treatment in terms of yeast concentration affected significantly (α = 0,05) on the content of water, ash, protein, fat, flavor, aroma, color, texture, and overall form as seen through organoleptic test. The interaction between both treatments affected significantly (α = 0,05) on the content of tannin. The best treatment calculated using Zeleny method was obtained in the combination between the yeast concentration of 4 grams and fermentation period of 30 hours. Characteristics of the best treatment were water content of 53.35%, ash content of 1.27%, protein content of 41.7%, fat content of 9.4%, tannin content of 26.26 μg/gram, antioxidant content of 57.78%, panelist score on aroma of 3.8, panelist score on tast of 3.73, panelist score on color of 3.77, panelist score on texture of 3.63, and panelist score of overall form of 3.6.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/401/051809543 |
| Uncontrolled Keywords: | Tempe, Kedelai Hitam, Konsentrasi Ragi, Fermentasi, Antioksidan,/ Tempeh, Black soybean, Yeast Concetration, Fermentation, Antioxidant |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops > 641.356 55 Tempeh, Tofu |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 Oct 2019 02:54 |
| Last Modified: | 23 Nov 2021 03:39 |
| URI: | http://repository.ub.ac.id/id/eprint/164813 |
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