PENGARUH PENCAMPURAN TEPUNG BERAS PADA RAGI TEMPE
TERHADAP KECEPATAN FERMENTASI DALAM PROSES
PEMBUATAN TEMPE YANG MENGGUNAKAN DAUN
PISANG DI DESA KALIJAGA KECAMATAN
AIKMEL TAHUN 2018
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Institusion
Universitas Hamzanwadi
Author
QOHIR, ABDUL
Subject
Biologi
Datestamp
2021-01-26 07:05:17
Abstract :
Abdul Qohir, 14220037. (2018) Effect of Mixing of Rice Flour on Tempe Yeast on Fermentation Speed in Tempe Making Process Using Banana Leaves in Kalijaga Village in 2018. Biology Study Program of Hamzanwadi University. This study aims to determine the effect of mixing rice flour with tempeh yeast on fermentation speed in the process of making tempeh. This research was carried out in the Kalijaga Village and for the oranoleptic test it was conducted at the Biology Education Laboratory of the Faculty of Teacher Training and Education, Hamzanwadi University. The method used is experiment 1 treatment factor, namely rice flour mixed with yeast tempe, P1 = good quality rice flour as a mixture of yeast and P2 = yeast tempe only. Yeast tempe as a mixture of rice flour each 18 grams of rice flour with 18 grams of yeast. From this treatment, it was obtained the results of mixing rice flour (P1) with yeast (P2). Data in the form of qualitative descriptive, namely the effect of mixing rice flour includes tempe fermentation time. The test results showed that at P1 with fermentation time for 23.33 hours and P2 with fermentation time for 24.66 hours, while the testing on organoleptic tests on tempe which included color, texture also affected the results of testing organoleptic tests showed that P1 became tempe colored normal white with a value of 3% and in P2 produces grayish white tempe with a value of 2% while the texture of P1 produces a tempe texture to be evenly flattened with a value of 3% and P2 produces a tempeh texture to be uneven 2% while testing the density, taste and the aroma of tempe is not affected by the mixing of rice flour in the tempeh yeast. Keywords: rice flour, tempeh yeast.
Abdul Qohir, 14220037. (2018) Effect of Mixing of Rice Flour on Tempe Yeast on Fermentation Speed in Tempe Making Process Using Banana Leaves in Kalijaga Village in 2018. Biology Study Program of Hamzanwadi University. This study aims to determine the effect of mixing rice flour with tempeh yeast on fermentation speed in the process of making tempeh. This research was carried out in the Kalijaga Village and for the oranoleptic test it was conducted at the Biology Education Laboratory of the Faculty of Teacher Training and Education, Hamzanwadi University. The method used is experiment 1 treatment factor, namely rice flour mixed with yeast tempe, P1 = good quality rice flour as a mixture of yeast and P2 = yeast tempe only. Yeast tempe as a mixture of rice flour each 18 grams of rice flour with 18 grams of yeast. From this treatment, it was obtained the results of mixing rice flour (P1) with yeast (P2). Data in the form of qualitative descriptive, namely the effect of mixing rice flour includes tempe fermentation time. The test results showed that at P1 with fermentation time for 23.33 hours and P2 with fermentation time for 24.66 hours, while the testing on organoleptic tests on tempe which included color, texture also affected the results of testing organoleptic tests showed that P1 became tempe colored normal white with a value of 3% and in P2 produces grayish white tempe with a value of 2% while the texture of P1 produces a tempe texture to be evenly flattened with a value of 3% and P2 produces a tempeh texture to be uneven 2% while testing the density, taste and the aroma of tempe is not affected by the mixing of rice flour in the tempeh yeast. Keywords: rice flour, tempeh yeast.
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