@misc{eprints67062,
           month = {Oktober},
           title = {KAJIAN PERUBAHAN KOMPOSISI GIZI SELAMA PENGOLAHAN
TEMPE DENGAN PENAMBAHAN Saccharomyces cerevisiae},
          author = {1714051015 Virda Aulia Suyarto},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2021},
             url = {http://digilib.unila.ac.id/67062/},
        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.}
}