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<http://digilib.unila.ac.id/id/eprint/26131> <http://purl.org/dc/terms/title> "EVALUASI SIFAT KIMIA DAN SENSORI TEMPE KEDELAI-JAGUNG\r\nDENGAN BERBAGAI KONSENTRASI RAGI RAPRIMA\r\nDAN BERBAGAI FORMULASI"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/26131> <http://purl.org/ontology/bibo/abstract> "Tujuan penelitian adalah mendapatkan perubahan sifat kimia dan sensori akibat\r\nperbedaan konsentrasi ragi dan perbedaan formulasi kedelai-jagung, serta\r\nmendapatkan konsentrasi ragi dan formulasi kedelai-jagung terbaik yang\r\nmenghasilkan tempe kedelai-jagung dengan sifat kimia dan sensori terbaik.\r\nPenelitian ini menggunakan perlakuan faktorial dalam Rancangan Acak\r\nKelompok Lengkap (RAKL) dengan 2 faktor dan 3 ulangan. Faktor pertama\r\nyaitu formulasi kedelai dan jagung P1( P1 (90%:10%); P2 (80%:20%);\r\nP3(70%:30%); dan P4 (60%:40%) b/b dan faktor kedua konsentrasi ragi dengan\r\ntiga taraf yaitu 0,5%; 1% ; dan 1,5% b/b. Data dianalisis sidik ragam dan uji\r\nlanjut dengan uji Polinomial Ortogonal pada taraf 5%. Hasil penelitian\r\nmenunjukkan bahwa semakin tinggi konsentrasi ragi meningkatkan nilai pH,\r\nkadar abu, kadar protein, dan kadar serat kasar tempe kedelai-jagung. Semakin\r\ntinggi konsentrasi jagung meningkatkan kadar air dan aroma, namun menurunkan\r\nkadar lemak tempe kedelai-jagung. Perlakuan terbaik pada konsentrasi ragi 1,5%\r\ndan formulasi kedelai-jagung 60%;40% yang menghasilkan kekompakan tempe\r\niv\r\nkedelai-jagung dengan skor 3,37 (agak kompak), warna dengan skor 3,13 (agak\r\nputih kekuningan), aroma dengan skor 3,82 (khas tempe kedelai-jagung), dan\r\npenerimaan keseluruhan dengan skor 3,32 (agak suka), pH sebesar 4,62-5,10,\r\nkadar air sebesar 70,54%, kadar abu sebesar 1,36%, kadar lemak sebesar 11,11%,\r\nkadar protein sebesar 12,72%, dan kadar serat kasar sebesar 8,46%.\r\nKata kunci : ragi, Raprima, tempe kedelai-jagung\r\n\r\nABSTRACT\r\n\r\nThe purposes of research were to obtain the changes of chemical and sensory\r\nproperties due to differences in yeast concentration and defferent of formulatation,\r\nthe best of yeast concentration and formulation soybean-corn that produced the\r\nsoybean-corn tempeh with the best chemical and sensory properties. The factorial\r\nexperiment was arranged in a Complete Randomized Block Design (CRBD) with\r\ntwo factors and 3 replications. The first factor was formulation of soybean:corn\r\nP1 (90%:10%); P2 (80%:20%); P3(70%:30%); and P4 (60%:40%) w/w and the\r\nsecond factor was the yeast concentration with three levels; 0,5%; 1% ; and 1,5%\r\nw/w. The data were analyzed using ANOVA and further tested using Orthogonal\r\nPolynomials at levels of 5%. The results showed that the higher concentration of\r\nyeast on the soybean-corn tempeh increased the level of pH, ash content, protein\r\ncontent, and crude fiber soybean-corn tempeh. The higher concentration of corn\r\nadded in the formulation has caused the increased of the moisture and flavor but\r\ndecrease in the fat soybean-corn tempeh. The best treatment was found in yeast\r\nconcentration 1,5% and formulation of soybean-corn 60%:40%. The tempeh\r\niii\r\nrecieved sensory test score of 3,37 compactness (rather compact), 3,13 for color\r\n(rather yellowish white), 3,82 for aroma (typical tempeh soybean-corn), and for\r\nacceptance of the overall 3,32 (rather like), pH was 4,62-5,10, moisture of\r\n70,54%, ash content of 1,36%, the fat content of 11,11%, protein of 12,72 and\r\ncrude fiber of 8,46%.\r\nKey words: Raprima, soybean-corn tempeh, yeast"^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/document/1731366> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/26131/10/small.jpg> .
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<http://digilib.unila.ac.id/id/eprint/26131> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/1731367> .
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<http://digilib.unila.ac.id/id/document/1731367> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
<http://digilib.unila.ac.id/id/document/1731367> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
<http://digilib.unila.ac.id/id/document/1731367> <http://eprints.org/relation/islightboxThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
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<http://digilib.unila.ac.id/id/document/1731368> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
<http://digilib.unila.ac.id/id/document/1731368> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
<http://digilib.unila.ac.id/id/document/1731368> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
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<http://digilib.unila.ac.id/id/document/1731369> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
<http://digilib.unila.ac.id/id/document/1731369> <http://eprints.org/relation/ismediumThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
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<http://digilib.unila.ac.id/id/document/1731370> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
<http://digilib.unila.ac.id/id/document/1731370> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1731358> .
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<http://digilib.unila.ac.id/id/document/1731371> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1731357> .
<http://digilib.unila.ac.id/id/document/1731371> <http://eprints.org/relation/islightboxThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1731357> .
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<http://digilib.unila.ac.id/id/document/1731372> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/26131/16/preview.jpg> .
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<http://digilib.unila.ac.id/26131/17/medium.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "medium.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/document/1731374> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/1731357> .
<http://digilib.unila.ac.id/id/document/1731374> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/1731357> .
<http://digilib.unila.ac.id/id/document/1731374> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/1731357> .
<http://digilib.unila.ac.id/id/document/1731374> <http://eprints.org/ontology/hasFile> <http://digilib.unila.ac.id/26131/18/small.jpg> .
<http://digilib.unila.ac.id/id/document/1731374> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/26131/18/small.jpg> .
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<http://digilib.unila.ac.id/26131/> <http://xmlns.com/foaf/0.1/primaryTopic> <http://digilib.unila.ac.id/id/eprint/26131> .
<http://digilib.unila.ac.id/id/subject/SB> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/2004/02/skos/core#Concept> .
<http://digilib.unila.ac.id/id/subject/SB> <http://www.w3.org/2004/02/skos/core#prefLabel> "Budidaya tanaman"@en .
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