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Studi Pembuatan Tempe Gude Dengan Berbagai Konsertasi Ragi dan Lama Fermentasi Terbadap Sifat Organoleptik dan Sifat Kimia

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ABSTRACT:

The type of beans that can be used as an alternative raw material for making tempch pigeon pea (Cajanus cajan (L) MiIlsp). Physical properties similar to soy bean pea, which is suitable for the growth of mold in the process of fermentation. Fermentation is an important step in the process of making tempeh that amount of yeast is added to the material will affect the quality of tempeh produced.Increase or decrease the amount of inoc-ulum will shorten or extend the fermentation time. To know the influence of the concentration of yeast and fermentation time on organoleptic properties and chemical properties of tempeh pigeon pea.

The Study Design Is Experiment With Completely Randomized Design Factorial By 2.5°%, 2%, 1.5% Yeastconcentration and 36 hours, 30 hours, 24 hours fermentation time. Data Organoleptic and chemical wereprocessed and analyzed using ANOVA test at 95% confidence level. There is significant differencep = 0.000 (p 0.05). The concentration of 2% and 1.5% of yeast with 36 hours of fermentation more prefered with highest protein content of tempeh pigeon pea.

Kata Kunci: Pigeon Pea, Yeast, Fermentatiaon, Organoleptic.

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Jurnal Kesehatan Prima, 7 (1) 2013 : 1058-1066

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Mataram : Jurnal Kesehatan Prima., 2013

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8p

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1978-1334

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