Pengaruh Perendaman Biji Koro Pedang Dan
Pengeringan Tempe Terhadap Kandungan
Hcn Moromi Kecap Tempe Koro Pedang
(Canavalia Ensiformis l)
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Institusion
Politeknik Negeri Jember
Author
Anisatun, Luluk
Subject
576 - Manajemen Industri
Datestamp
2022-01-26 02:50:52
Abstract :
This study aims to determine the effect of jack bean soaking and tempeh drainage toward soybean sauce?s HCN moromi of jack bean tempeh content (Canavalia ensiformis L). The method used was experimental method with a randomized block design (RBD) factorial with 2 factor, the first factor is soaking (water, salt water 5%, baking soda water 0,5%) and second factor is drainage temperatur (40oC, 50oC, 60oC). The results showed that soaking treatment was significant toward HCN content reduction of jack bean tempeh, drainage treatment was highly significant toward HCN and protein content of jack bean tempeh. While combination of soaking and drainage treatment did not significantly affect toward HCN and protein content of jack bean tempeh. Keywords :Koro Pedang, Soybean Sauce
This study aims to determine the effect of jack bean soaking and tempeh drainage toward soybean sauce?s HCN moromi of jack bean tempeh content (Canavalia ensiformis L). The method used was experimental method with a randomized block design (RBD) factorial with 2 factor, the first factor is soaking (water, salt water 5%, baking soda water 0,5%) and second factor is drainage temperatur (40oC, 50oC, 60oC). The results showed that soaking treatment was significant toward HCN content reduction of jack bean tempeh, drainage treatment was highly significant toward HCN and protein content of jack bean tempeh. While combination of soaking and drainage treatment did not significantly affect toward HCN and protein content of jack bean tempeh. Keywords :Koro Pedang, Soybean Sauce
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