Skripsi

PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA, SENSORIS, DAN MIKROBIOLOGIS TEMPE KACANG HIJAU (Vigna radiata)

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Penilaian

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This research aims to determine the effect addition of tapioca on the physical, chemical, sensory and microbiological characteristics of green bean tempeh. This research used a non-factorial Completely Randomized Design (CRD)l with 5 treatment levels which were repeated 3 times. Treatment factors include addition of tapioca concentration: (0%, 5%, 10%, 15%, 20%). The parameters observed were physical characteristics (hardness and color L*, a*, b*), chemical karakteristik (moisture content, ash content and protein content), sensory characteristics (hedonic tests including taste, color, texture and aroma), and microbiological characteristics (total mold). The addition of tapioca concentration in making green bean tempeh has a significant effect on physical characteristics (hardness and color L*, a*, b*), chemical characteristics (protein content), sensory characteristics (taste and texture) and microbiological characteristics (total mold). Meanwhile, chemical characteristics (moisture content and ash content) and sensory characteristics (aroma and color) showed no significant effect. The best treatment results were A4 treatment (15% tapioca) based on physical characteristics (hardness 302.80 gf), chemical characteristics (protein content 21.10%) and microbiological characteristics (total mold 4.17 log cfu/g). This was supported with sensory characteristics of taste scores (3.04), color (2.96), aroma (2.92) and texture (2.96). Keywords: green beans, tapioca, tempe

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407000847	T139318	T1393182024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1393182024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2023

Collation

xiv, 79 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

kacang hijau
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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