?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=EVALUASI+SIFAT+KIMIA+DAN+SENSORI+TEMPE+KEDELAI-JAGUNG%0D%0ADENGAN+BERBAGAI+KONSENTRASI+RAGI+RAPRIMA%0D%0ADAN+BERBAGAI+FORMULASI&rft.creator=ELIYANA+%2C++1214051029&rft.subject=Budidaya+tanaman&rft.description=Tujuan+penelitian+adalah+mendapatkan+perubahan+sifat+kimia+dan+sensori+akibat%0D%0Aperbedaan+konsentrasi+ragi+dan+perbedaan+formulasi+kedelai-jagung%2C+serta%0D%0Amendapatkan+konsentrasi+ragi+dan+formulasi+kedelai-jagung+terbaik+yang%0D%0Amenghasilkan+tempe+kedelai-jagung+dengan+sifat+kimia+dan+sensori+terbaik.%0D%0APenelitian+ini+menggunakan+perlakuan+faktorial+dalam+Rancangan+Acak%0D%0AKelompok+Lengkap+(RAKL)+dengan+2+faktor+dan+3+ulangan.+Faktor+pertama%0D%0Ayaitu+formulasi+kedelai+dan+jagung+P1(+P1+(90%25%3A10%25)%3B+P2+(80%25%3A20%25)%3B%0D%0AP3(70%25%3A30%25)%3B+dan+P4+(60%25%3A40%25)+b%2Fb+dan+faktor+kedua+konsentrasi+ragi+dengan%0D%0Atiga+taraf+yaitu+0%2C5%25%3B+1%25+%3B+dan+1%2C5%25+b%2Fb.+Data+dianalisis+sidik+ragam+dan+uji%0D%0Alanjut+dengan+uji+Polinomial+Ortogonal+pada+taraf+5%25.+Hasil+penelitian%0D%0Amenunjukkan+bahwa+semakin+tinggi+konsentrasi+ragi+meningkatkan+nilai+pH%2C%0D%0Akadar+abu%2C+kadar+protein%2C+dan+kadar+serat+kasar+tempe+kedelai-jagung.+Semakin%0D%0Atinggi+konsentrasi+jagung+meningkatkan+kadar+air+dan+aroma%2C+namun+menurunkan%0D%0Akadar+lemak+tempe+kedelai-jagung.+Perlakuan+terbaik+pada+konsentrasi+ragi+1%2C5%25%0D%0Adan+formulasi+kedelai-jagung+60%25%3B40%25+yang+menghasilkan+kekompakan+tempe%0D%0Aiv%0D%0Akedelai-jagung+dengan+skor+3%2C37+(agak+kompak)%2C+warna+dengan+skor+3%2C13+(agak%0D%0Aputih+kekuningan)%2C+aroma+dengan+skor+3%2C82+(khas+tempe+kedelai-jagung)%2C+dan%0D%0Apenerimaan+keseluruhan+dengan+skor+3%2C32+(agak+suka)%2C+pH+sebesar+4%2C62-5%2C10%2C%0D%0Akadar+air+sebesar+70%2C54%25%2C+kadar+abu+sebesar+1%2C36%25%2C+kadar+lemak+sebesar+11%2C11%25%2C%0D%0Akadar+protein+sebesar+12%2C72%25%2C+dan+kadar+serat+kasar+sebesar+8%2C46%25.%0D%0AKata+kunci+%3A+ragi%2C+Raprima%2C+tempe+kedelai-jagung%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AThe+purposes+of+research+were+to+obtain+the+changes+of+chemical+and+sensory%0D%0Aproperties+due+to+differences+in+yeast+concentration+and+defferent+of+formulatation%2C%0D%0Athe+best+of+yeast+concentration+and+formulation+soybean-corn+that+produced+the%0D%0Asoybean-corn+tempeh+with+the+best+chemical+and+sensory+properties.+The+factorial%0D%0Aexperiment+was+arranged+in+a+Complete+Randomized+Block+Design+(CRBD)+with%0D%0Atwo+factors+and+3+replications.+The+first+factor+was+formulation+of+soybean%3Acorn%0D%0AP1+(90%25%3A10%25)%3B+P2+(80%25%3A20%25)%3B+P3(70%25%3A30%25)%3B+and+P4+(60%25%3A40%25)+w%2Fw+and+the%0D%0Asecond+factor+was+the+yeast+concentration+with+three+levels%3B+0%2C5%25%3B+1%25+%3B+and+1%2C5%25%0D%0Aw%2Fw.+The+data+were+analyzed+using+ANOVA+and+further+tested+using+Orthogonal%0D%0APolynomials+at+levels+of+5%25.+The+results+showed+that+the+higher+concentration+of%0D%0Ayeast+on+the+soybean-corn+tempeh+increased+the+level+of+pH%2C+ash+content%2C+protein%0D%0Acontent%2C+and+crude+fiber+soybean-corn+tempeh.+The+higher+concentration+of+corn%0D%0Aadded+in+the+formulation+has+caused+the+increased+of+the+moisture+and+flavor+but%0D%0Adecrease+in+the+fat+soybean-corn+tempeh.+The+best+treatment+was+found+in+yeast%0D%0Aconcentration+1%2C5%25+and+formulation+of+soybean-corn+60%25%3A40%25.+The+tempeh%0D%0Aiii%0D%0Arecieved+sensory+test+score+of+3%2C37+compactness+(rather+compact)%2C+3%2C13+for+color%0D%0A(rather+yellowish+white)%2C+3%2C82+for+aroma+(typical+tempeh+soybean-corn)%2C+and+for%0D%0Aacceptance+of+the+overall+3%2C32+(rather+like)%2C+pH+was+4%2C62-5%2C10%2C+moisture+of%0D%0A70%2C54%25%2C+ash+content+of+1%2C36%25%2C+the+fat+content+of+11%2C11%25%2C+protein+of+12%2C72+and%0D%0Acrude+fiber+of+8%2C46%25.%0D%0AKey+words%3A+Raprima%2C+soybean-corn+tempeh%2C+yeast&rft.publisher=FAKULTAS+PERTANIAN+&rft.date=2017-03-06&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F26131%2F1%2FABSTRACT%2520%2528ABSTRAK%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F26131%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F26131%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++ELIYANA+%2C+1214051029++(2017)+EVALUASI+SIFAT+KIMIA+DAN+SENSORI+TEMPE+KEDELAI-JAGUNG+DENGAN+BERBAGAI+KONSENTRASI+RAGI+RAPRIMA+DAN+BERBAGAI+FORMULASI.++FAKULTAS+PERTANIAN+%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F26131%2F