PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN
Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds w...
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| Format: | Article |
| Language: | Indonesian |
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Universitas PGRI Madiun
2016-12-01
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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/799 |
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| author | Agnes Yuantin Maharani Nasrul Rofiah Hidayati Sri Handayani Dewi Endri Astuti Ria Nopida Syaiful Fachrurazi |
| author_facet | Agnes Yuantin Maharani Nasrul Rofiah Hidayati Sri Handayani Dewi Endri Astuti Ria Nopida Syaiful Fachrurazi |
| author_sort | Agnes Yuantin Maharani |
| collection | DOAJ |
| description | Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of protein
contained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 <0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempeh
produkrivitas and durian seeds in the world food industry. |
| format | Article |
| id | doaj-art-92544e89f20042d983146a7e2aa5869f |
| institution | Kabale University |
| issn | 2355-6102 2502-0404 |
| language | Indonesian |
| publishDate | 2016-12-01 |
| publisher | Universitas PGRI Madiun |
| record_format | Article |
| series | Florea: Jurnal Biologi dan Pembelajarannya |
| spelling | doaj-art-92544e89f20042d983146a7e2aa5869f2025-01-20T06:47:46ZindUniversitas PGRI MadiunFlorea: Jurnal Biologi dan Pembelajarannya2355-61022502-04042016-12-0132455810.25273/florea.v3i2.799770PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIANAgnes Yuantin Maharani0Nasrul Rofiah Hidayati1Sri Handayani2Dewi Endri Astuti3Ria Nopida4Syaiful Fachrurazi5IKIP PGRI MADIUNIKIP PGRI MADIUNIKIP PGRI MADIUNIKIP PGRI MADIUNIKIP PGRI MADIUNIKIP PGRI MADIUNTempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of protein contained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 <0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempeh produkrivitas and durian seeds in the world food industry.https://e-journal.unipma.ac.id/index.php/JF/article/view/799protein testseeds durian tempehfermentation |
| spellingShingle | Agnes Yuantin Maharani Nasrul Rofiah Hidayati Sri Handayani Dewi Endri Astuti Ria Nopida Syaiful Fachrurazi PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN Florea: Jurnal Biologi dan Pembelajarannya protein test seeds durian tempeh fermentation |
| title | PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN |
| title_full | PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN |
| title_fullStr | PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN |
| title_full_unstemmed | PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN |
| title_short | PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN |
| title_sort | pengaruh lama fermentasi terhadap kadar protein tempe biji durian |
| topic | protein test seeds durian tempeh fermentation |
| url | https://e-journal.unipma.ac.id/index.php/JF/article/view/799 |
| work_keys_str_mv | AT agnesyuantinmaharani pengaruhlamafermentasiterhadapkadarproteintempebijidurian AT nasrulrofiahhidayati pengaruhlamafermentasiterhadapkadarproteintempebijidurian AT srihandayani pengaruhlamafermentasiterhadapkadarproteintempebijidurian AT dewiendriastuti pengaruhlamafermentasiterhadapkadarproteintempebijidurian AT rianopida pengaruhlamafermentasiterhadapkadarproteintempebijidurian AT syaifulfachrurazi pengaruhlamafermentasiterhadapkadarproteintempebijidurian |