Skripsi

OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera)

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Penilaian

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his study aims to optimize the process of making lotus seed tempe in imporving the quality, appearance and proximate content of tempe to comply with SNI. This research method used a randomized block design (RAK) with treatment, namely, steaming 5 minutes, steaming 10 minutes, and steaming 15 minutes. The research parameters include chemical analysis (moisture, fat, ash, and protein content) as well as sensory analysis of hedonic quality (appearance, aroma, texture, and color). From the research results show that. From the calculation of the existing data in the proximate test, especially the water content, it was found that 52.33% to 56.62% were almost close to the SNI tempe requirements, the water content was in accordance with SNI 3144:2015, namely a maximum of 65%, while the obtained fat content was between 1.74% to 3.09% and this has not fulfilled SNI. The protein content contained in lotus tempe is close to the quality requirements stipulated in the SNI for tempe. Based on the hedonic quality test, lotus tempe is the same as soybean tempe, only the aroma that is in lotus tempe is not like soybean tempe.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001915	T50793	T507932021	Central Library (References)	Available

Detail Information

Series Title

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Call Number

T507932021

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian 5., 2021

Collation

xvi, 49 hlm.; ilus., tab: 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Biji lotus
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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