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.