Pradana, Rafizaaz Andy (2019) Korelasi Kadar Protein Dan Lemak Terhadap Cita Rasa Tempe Kedelai (Glycine Max L.) Goreng Yang Beredar Di Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Tempe adalah produk makanan hasil fermentasi biji kedelai oleh kapang tertentu, berbentuk padatan kompak dan berbau khas serta berwarna putih atau sedikit keabu-abuan. Konsumsi utamanya dalam bentuk tempe dan tahu yang merupakan lauk pauk vital bagi masyarakat Indonesia. Ada bermacam-rnacam cara memproduksi tempe sehingga kualitas tempe yang diperdagangkan sangat bervariasi dan tempe mempunyai cita rasa yang berbeda beda. Penelitian ini bertujuan untuk mengetahui korelasi kadar protein dan lemak terhadap cita rasa tempe kedelai goreng meliputi rasa, aroma dan tekstur tempe kedelai goreng di kota Malang sehingga disukai oleh masyarakat. Penelitian ini merupakan penelitian deskriptif. Data yang diperoleh disajikan dalam rerata, standar error dan CV menggunakan Ms Excel. Berdasarkan penelitian didapatkan bahwa semakin tinggi kadar protein pada tempe kedelai maka semakin disukai panelis melalui uji hedonik, tetapi pada kadar lemak yang tinggi semakin tidak disukai oleh panelis. hal ini disebabkan karena tempe mengalami proses ketengikan. Dari hasil tempe terbaik, mempunyai kadar protein sebesar 23,29 ± 0,51%, kadar lemak sebesar 35,08 ± 0,67%, kadar air sebesar 27,18 ± 1,07%, kadar abu sebesar 0,566 ± 0,18%, karbohidrat sebesar 13,88% dan kadar Na sebesar 17,67 ± 0,57/100 g.
English Abstract
Tempeh is a fermented soybean food product by certain molds, in the form of compact solids and distinctive smell and white or slightly grayish in color. Mainly form of soybean consumption in Indonesia is tempeh and tofu. There are various ways of producing tempeh, so that the quality of tempeh traded varies greatly and tempeh has a different tastes. This research aims to determine the correlation of protein and fat levels on the flavor of fried soybean tempeh, including the taste, aroma and texture of tempeh so that it is preferred by the consumer. This research used descriptive study. Data obtained is presented in mean, standard errors and CVs using Ms Excel. Based on the research it was found that the higher the protein content in soybean tempeh, the more preferred the panelists through hedonic tests, but at high fat levels the panelists were increasingly disliked through hedonic testing, this caused by tempe undergoing a process of rancidity. From the results of the best tempeh, it has a protein content of 23.29 ± 0.51%, fat content of 35.08 ± 0.67%, moisture content of 27.18 ± 1.07%, ash content of 0.566 ± 0.18 %, carbohydrate is 13.88% and Na content is 17.67 ± 0.57 / 100 g.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/541/052002667 |
| Uncontrolled Keywords: | Tempe Kedelai, Kota Malang, Uji Hedonik, Protein, Lemak, Soybean Tempe, Malang City, Hedonic Test, Protein, Fat |
| 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: | Nur Cholis |
| Date Deposited: | 10 Sep 2020 06:50 |
| Last Modified: | 24 Oct 2021 02:48 |
| URI: | http://repository.ub.ac.id/id/eprint/181623 |
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