PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI
Tempe is a traditional Indonesian food made by fermentation or fermentation using Rhizopus sp. Tempe is made from soybeans with high protein content. Tempeh-making process is influenced by several factors: temperature, humidity and curing time study aims to analyze the influence of soybeans, time, a...
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| Main Author: | |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas PGRI Madiun
2015-11-01
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| Series: | Florea: Jurnal Biologi dan Pembelajarannya |
| Subjects: | |
| Online Access: | https://e-journal.unipma.ac.id/index.php/JF/article/view/415 |
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| Summary: | Tempe is a traditional Indonesian food made by fermentation or fermentation using Rhizopus sp. Tempe is made from soybeans with high protein content. Tempeh-making process is influenced by several factors: temperature, humidity and curing time study aims to analyze the influence of soybeans, time, and temperature curing of the protein content of soybean tempe, as a biochemistry lab manual. The research method uses an experimental approach with three replications. Test material using a black and yellow soybeans type of treatment in this study is a type of soybean yellow and black, with a curing time of 18 hours and 36 hours, at a temperature of 100o C and 310o C. The protein content was tested using formol. The results showed black soybean with a temperature of 100o C within 36 hours the highest protein content of 0.72%. Low protein content of the black soybean with a curing temperature of 310o C curing time of 36 hours. |
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| ISSN: | 2355-6102 2502-0404 |