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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| Format: | Article |
| Language: | Indonesian |
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Universitas PGRI Madiun
2015-11-01
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| Series: | Florea: Jurnal Biologi dan Pembelajarannya |
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| Online Access: | https://e-journal.unipma.ac.id/index.php/JF/article/view/415 |
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| _version_ | 1832594008926322688 |
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| author | Hanifah Mukhoyaroh |
| author_facet | Hanifah Mukhoyaroh |
| author_sort | Hanifah Mukhoyaroh |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7a816f0eb9664687b3a2c3a12b88bdbc |
| institution | Kabale University |
| issn | 2355-6102 2502-0404 |
| language | Indonesian |
| publishDate | 2015-11-01 |
| publisher | Universitas PGRI Madiun |
| record_format | Article |
| series | Florea: Jurnal Biologi dan Pembelajarannya |
| spelling | doaj-art-7a816f0eb9664687b3a2c3a12b88bdbc2025-01-20T06:49:31ZindUniversitas PGRI MadiunFlorea: Jurnal Biologi dan Pembelajarannya2355-61022502-04042015-11-012210.25273/florea.v2i2.415411PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAIHanifah Mukhoyaroh0IKIP PGRI MADIUNTempe 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.https://e-journal.unipma.ac.id/index.php/JF/article/view/415soybeantemperatureprotein |
| spellingShingle | Hanifah Mukhoyaroh PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI Florea: Jurnal Biologi dan Pembelajarannya soybean temperature protein |
| title | PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI |
| title_full | PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI |
| title_fullStr | PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI |
| title_full_unstemmed | PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI |
| title_short | PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI |
| title_sort | pengaruh jenis kedelai waktu dan suhu pemeraman terhadap kandungan protein tempe kedelai |
| topic | soybean temperature protein |
| url | https://e-journal.unipma.ac.id/index.php/JF/article/view/415 |
| work_keys_str_mv | AT hanifahmukhoyaroh pengaruhjeniskedelaiwaktudansuhupemeramanterhadapkandunganproteintempekedelai |