title: PENGARUH PENAMBAHAN RAGI TEMPE MOSACCHA  TERHADAP KARAKTERISTIK SENSORI DAN KIMIA  TEMPE KORO PEDANG (Canavalia ensiformis)
creator: 	Rachma , Sasriany	
subject: 630 Pertanian dan teknologi yang berkaitan
description: This research aims to determine the sensory and chemical properties of the  effect of adding mosaccha yeast to the production of tempeh which is substituted  with the raw material of sword bean. The experimental design uses a single  factor Complete Randomized Block Design (CRBD) method with 8 levels, 0.2%  (K1), 0.4% (K2), 0.6% (K3), 0.8% (K4), 1% (K5), and Raprima 0.5% (K). The  observation parameters carried out were water content tests, total mold, total  yeast, and sensory tests (aroma, color, texture, taste and overall acceptability).  The data obtained were subjected to the Bartlett test, Tuckey test, analysis of  variance, and 5% BNT Advanced test. The percentage of adding mosaccha  yeast of 0.6% was the best treatment. Based on observations, tempeh was  obtained with a typical tempe aroma and a slight yeast aroma, the color  obtained, namely white and mycelium, was quite even and the texture was  compact, did not fall off easily and the taste was not liked by the panelists and  the overall acceptance was liked by the panelists. Apart from that, a water  content of 58.72% was also obtained and total mold was 7.58 log CFU/g and  total yeast was 8.99 log CFU/g. The percentage of adding mosaccha yeast of  0.6% resulted in a water content of 57.82%, protein content of 15.83%, fat  content of 10.92%, ash content of 1.14%, crude fiber of 0.89%, and HCN  content of 2. 47 ppm.  Keywords: koro beans, mosscacha yeast, Saccharomyces cereviciae, sensory test,  Penelitian ini bertujuan untuk mengetahui sifat sensori dan kimia dari pengaruh  penambahan ragi mosaccha terhadap pembuatan tempe yang disubstitusi dengan  penggunaan bahan baku kacang koro pedang. Rancangan percobaan ini  menggunakan metode Rancangan Acak Kelompok Lengkap (RAKL) faktor  tunggal dengan 8 taraf, 0,2% (K1), 0,4% (K2), 0,6% (K3), 0,8% (K4), 1% (K5),  dan Raprima 0,5% (K). Parameter pengamatan yang dilakukan, yaitu uji kadar air,  total kapang, total khamir, dan uji sensori (aroma, warna, tekstur, rasa dan  penerimaan keseluruhan). Data yang diperoleh dilakukan uji Bartlett, uji Tuckey,  analisis ragam, dan uji Lanjut BNT 5%. Persentase penambahan ragi mosaccha  sebanyak 0,6% menjadi perlakuan terbaik. Berdasarkan pengamatan diperoleh  tempe dengan aroma khas tempe dan sedikit beraroma khamir, warna yang  diperoleh, yaitu putih dan miselium cukup merata dan tekstur kompak, tidak mudah  rontok serta rasa yang tidak disukai panelis dan penerimaan keseluruhan yang  disukai panelis. Selain itu juga diperoleh kadar air sebesar 58,72% serta total  kapang sebesar 7,58 log CFU/g dan total khamir sebesar 8,99 log CFU/g.  Persentase penambahan ragi mosaccha sebanyak 0,6% diperoleh kadar air 57,82%,  kadar protein 15,83%, kadar lemak 10,92%, kadar abu 1,14%, serat kasar 0,89%,  dan kadar HCN 2,47 ppm.  Kata kunci: kacang koro pedang, ragi mosaccha, Saccharomyces cereviciae,  tempe, uji sensori.
publisher: FAKULTAS PERTANIAN
date: 2024-03-25
type: Skripsi
type: NonPeerReviewed
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identifier: http://digilib.unila.ac.id/83761/1/1.%20ABSTRAK%20-%20Rachma%20Sasriany.pdf
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identifier: http://digilib.unila.ac.id/83761/2/2.%20SKRIPSI%20FULL%20-%20Rachma%20Sasriany.pdf
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identifier: http://digilib.unila.ac.id/83761/3/3.%20SKRIPSI%20TANPA%20BAB%20PEMBAHASAN%20-%20Rachma%20Sasriany.pdf
identifier:    Rachma , Sasriany   (2024) PENGARUH PENAMBAHAN RAGI TEMPE MOSACCHA TERHADAP KARAKTERISTIK SENSORI DAN KIMIA TEMPE KORO PEDANG (Canavalia ensiformis).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/83761/