Virda Aulia Suyarto, 1714051015 (2021) KAJIAN PERUBAHAN KOMPOSISI GIZI SELAMA PENGOLAHAN TEMPE DENGAN PENAMBAHAN Saccharomyces cerevisiae. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstract
This study aimed to determine the effect of different types of inoculum and duration of fermentation and the interaction between the two on the nutritional composition of the tempe produced. This study used a Randomized Complete Block Design (RCBD) with two factors and two repetitions. The first factor was the type of tempeh inoculum with 4 levels, namely commercial yeast, R. oligosporus, S. cerevisiae, and a mixture of R. oligosporus and S. cerevisiae. The second factor was the length of fermentation with 4 levels, namely 0 hours, 15 hours, 30 hours, and 45 hours. Observation parameters included fat content, protein content, ash content, water content, and carbohydrate content. The data obtained were analyzed statistically using the Barlett and Tukey test and then continued with the ANOVA test and the Orthogonal Polynomial–Orthogonal Comparison (OP-OC) test at the 5% level. The results showed that the use of mixed inoculum types R. oligosporus and S. cerevisiae affected the fat content, ash content, and water content of tempeh and the longer the fermentation, the protein content, ash content, and water content would increase, while the fat content and carbohydrate content would decrease. The best interaction of inoculum type and fermentation time was found in the addition of a mixture of R. oligosporus and S. cerevisiae and 30 hours of fermentation (T4F3) with protein content of 16.7%, fat content of 8.93%, moisture content of 64.44%, content of 1.21% ash, and 8.73% carbohydrate content. Keywords: Tempe, Saccharomyces cerevisiae, Rhizopus oligosporus, fermentation time.
| Item Type: | Other |
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| Subjects: | ?? 630 ?? |
| Divisions: | Fakultas Pertanian > Prodi Teknologi Hasil Pertanian |
| Depositing User: | Users 8313 not found. |
| Date Deposited: | 22 Nov 2022 08:16 |
| Last Modified: | 22 Nov 2022 08:16 |
| URI: | http://digilib.unila.ac.id/id/eprint/67062 |
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