PEMBUATAN CHIPS TEMPE DARI KEDELAI IMPOR (AMERIKA) DAN LOKAL (WILLIS) DENGAN VARIASI WAKTU FERMENTASI

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Published: Jun 4, 2023
Keywords:
Fermentation Food, tempe, chips, soybean

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Wiwit Estuti
Staf Pengajar Jurusan Gizi Politeknik Kesehatan Padang

Abstract

This research was conducted to investigate organoleptical physical, and chemical quality of tempe chips that made from import and local soybean with different times fermentation. It’s used completely randomized design in factorial, American and Willis soybean be factor A (A1 and A2), and times of fermentation be factor B (B1 = 30 hours, B2 = 32 hours, and B3 = 34 hours). The observed variable were organoleptical test (performance, flavor, taste, colour and texture and chemical quality (moisture content, fat content, protein content and carbohydrat content) and phisics quality (texture) too. The result showed that interaction of both factor significantly (p< 0,01) affect the taste value in organoleptical test, moisture content, fat content, protein content and physical quality (texture) result. The best result is tempe chips that made from America soybean (A1) and 30 hours fermentation (B1).

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How to Cite
PEMBUATAN CHIPS TEMPE DARI KEDELAI IMPOR (AMERIKA) DAN LOKAL (WILLIS) DENGAN VARIASI WAKTU FERMENTASI. (2023). TEMU ILMIAH NASIONAL PERSAGI, 1, 400-406. https://www.tin.persagi.org/index.php/tin/article/view/167
Issue
Vol. 1 (2005): PROSIDING Temu Ilmiah, Kongres PERSAGI XIII dan Festival Gizi Tahun 2005
Section
3. SIMPOSIA TIN PERSAGI 2005 - Teknologi Pangan
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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

How to Cite

PEMBUATAN CHIPS TEMPE DARI KEDELAI IMPOR (AMERIKA) DAN LOKAL (WILLIS) DENGAN VARIASI WAKTU FERMENTASI. (2023). TEMU ILMIAH NASIONAL PERSAGI, 1, 400-406. https://www.tin.persagi.org/index.php/tin/article/view/167

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