TY  - GEN
CY  -  UNIVERSITAS LAMPUNG
ID  - eprints29683
UR  - http://digilib.unila.ac.id/29683/
A1  - GITA AYU AMBARWATI, 1314051018
Y1  - 2017/12/14/
N2  - PENGARUH KONSENTRASI PENAMBAHAN Saccharomyces cerevisiae
TERHADAP PERUBAHAN KANDUNGAN KIMIA PADA TEMPE

ABSTARCT

The aim of this research was to know the influence of Saccharomyces cerevisiae
addition to chemical content of tempe in which includes ash content, fat content,
protein content, antioxidant activity, vitamin B 12, and ?-glucan in tempe. This
research used non factorial Randomized Group Design method, with 0%, 1%, 2%,
3%, 4%, and 5% b/b addition of Saccharomyces cerevisiae treatment with 4 times
of reaplications. Tempe that had been given the addition of Saccharomyces
cerevisiae treatment then was observed the protein content, fat content, ash
content, antioxidant activity, vitamin B12, and ?-glucan contained in tempe. The
homogeneity of the data obtained was tested by Bartlett's test and the addition of
the data was tested by the Tuckey test.
The result of the observation data was analyzed to find out the difference between
the treatment of the data was done by the advanced test with the True Significant
Difference Test (BNJ) with 5% level. The addition of Saccharomyces cerevisiae
ii
of 0%, 1%, 2%, 3%, 4%, and 5% b/b had no significant effect on ash tempe
content, tempe fat content, and tempe protein content, but the addition of
Saccharomyces cerevisiae 0%, 1%, 2%, 3%, 4%, and 5% b/b effect significantly
on the antioxidant activity of tempe, in which the addition of Saccharomyces
cerevisiae 3 b/b had the highest antioxidant activity value of 32,785 %.
Furthermore the addition of Saccharomyces cerevisiae 3% b/b had vitamin B12
content of 0.63 mg/100 gr tempe and beta glukan content of 0.76%.
Keywords: Antioxidants, Saccharomyces cerevisiae, Tempe, ?-glucan.
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH KONSENTRASI PENAMBAHAN Saccharomyces cerevisiae
TERHADAP PERUBAHAN KANDUNGAN KIMIA PADA TEMPE
AV  - restricted
ER  -