Skripsi

PENGARUH LAMA FERMENTASI DAN PERBANDINGAN TEMPE DAN AIR TERHADAP KARAKTERISTIK SARI TEMPE

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Penilaian

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Tempeh extract is an Indonesian beverage that contains nutrients such as antioxidants and high protein. Tempeh extract has similar sensory characteristics as soya milk with a distinctive tempeh flavor and aroma. Tempeh fermentation time and ratio of tempeh and water are crucial factors to obtain tempeh juice that is rich in nutrients with high consumer acceptance. This study aimed to determine the effect of tempeh fermentation time and ratio of tempeh and water on the characteristics of tempeh extract. This study used the Factorial Completely Randomized Design (CRD) method with 2 treatment factors, namely tempeh fermentation time (24 hours, 48 hours, 72 hours) and ratio of tempeh and water (1:3; 1:5; 1:7) with 3 replications experiment and further test of honest real difference (BNJ). The results showed that tempeh fermentation time significantly influenced the viscosity, protein content, solution pH, antioxidant activity, total soluble solids and sensory of tempeh extract. The ratio of tempeh and water significantly influenced the viscosity, protein content, solution pH, antioxidant activity, total soluble solids and sensory of tempeh extract. The interaction of tempeh fermentation time and ratio of tempeh and water had a significant effect on viscosity, protein content, solution pH, antioxidant activity, total soluble solids and tempeh extract sensory. The best tempe extract results were in treatment of 48 hours fermentation time and ratio of tempe and water 1:3. The resulting characteristics are viscosity 6.07 mPa.s, protein content 3.53%, pH 6.2, antioxidant activity IC50 110.8 µg/mL and total soluble solids 4.47 Brix.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507003506	T175721	T1757212025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1757212025

Publisher

Indralaya : ., 2025

Collation

xii, 90 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

-

Carrier Type

-

Edition

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Subject(s)

Teknologi Pertanian

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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