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<http://digilib.unila.ac.id/id/eprint/83761> <http://purl.org/dc/terms/title> "PENGARUH PENAMBAHAN RAGI TEMPE MOSACCHA\r\nTERHADAP KARAKTERISTIK SENSORI DAN KIMIA\r\nTEMPE KORO PEDANG (Canavalia ensiformis)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/83761> <http://purl.org/ontology/bibo/abstract> "This research aims to determine the sensory and chemical properties of the\r\neffect of adding mosaccha yeast to the production of tempeh which is substituted\r\nwith the raw material of sword bean. The experimental design uses a single\r\nfactor Complete Randomized Block Design (CRBD) method with 8 levels, 0.2%\r\n(K1), 0.4% (K2), 0.6% (K3), 0.8% (K4), 1% (K5), and Raprima 0.5% (K). The\r\nobservation parameters carried out were water content tests, total mold, total\r\nyeast, and sensory tests (aroma, color, texture, taste and overall acceptability).\r\nThe data obtained were subjected to the Bartlett test, Tuckey test, analysis of\r\nvariance, and 5% BNT Advanced test. The percentage of adding mosaccha\r\nyeast of 0.6% was the best treatment. Based on observations, tempeh was\r\nobtained with a typical tempe aroma and a slight yeast aroma, the color\r\nobtained, namely white and mycelium, was quite even and the texture was\r\ncompact, did not fall off easily and the taste was not liked by the panelists and\r\nthe overall acceptance was liked by the panelists. Apart from that, a water\r\ncontent of 58.72% was also obtained and total mold was 7.58 log CFU/g and\r\ntotal yeast was 8.99 log CFU/g. The percentage of adding mosaccha yeast of\r\n0.6% resulted in a water content of 57.82%, protein content of 15.83%, fat\r\ncontent of 10.92%, ash content of 1.14%, crude fiber of 0.89%, and HCN\r\ncontent of 2. 47 ppm.\r\nKeywords: koro beans, mosscacha yeast, Saccharomyces cereviciae, sensory test,\r\nPenelitian ini bertujuan untuk mengetahui sifat sensori dan kimia dari pengaruh\r\npenambahan ragi mosaccha terhadap pembuatan tempe yang disubstitusi dengan\r\npenggunaan bahan baku kacang koro pedang. Rancangan percobaan ini\r\nmenggunakan metode Rancangan Acak Kelompok Lengkap (RAKL) faktor\r\ntunggal dengan 8 taraf, 0,2% (K1), 0,4% (K2), 0,6% (K3), 0,8% (K4), 1% (K5),\r\ndan Raprima 0,5% (K). Parameter pengamatan yang dilakukan, yaitu uji kadar air,\r\ntotal kapang, total khamir, dan uji sensori (aroma, warna, tekstur, rasa dan\r\npenerimaan keseluruhan). Data yang diperoleh dilakukan uji Bartlett, uji Tuckey,\r\nanalisis ragam, dan uji Lanjut BNT 5%. Persentase penambahan ragi mosaccha\r\nsebanyak 0,6% menjadi perlakuan terbaik. Berdasarkan pengamatan diperoleh\r\ntempe dengan aroma khas tempe dan sedikit beraroma khamir, warna yang\r\ndiperoleh, yaitu putih dan miselium cukup merata dan tekstur kompak, tidak mudah\r\nrontok serta rasa yang tidak disukai panelis dan penerimaan keseluruhan yang\r\ndisukai panelis. Selain itu juga diperoleh kadar air sebesar 58,72% serta total\r\nkapang sebesar 7,58 log CFU/g dan total khamir sebesar 8,99 log CFU/g.\r\nPersentase penambahan ragi mosaccha sebanyak 0,6% diperoleh kadar air 57,82%,\r\nkadar protein 15,83%, kadar lemak 10,92%, kadar abu 1,14%, serat kasar 0,89%,\r\ndan kadar HCN 2,47 ppm.\r\nKata kunci: kacang koro pedang, ragi mosaccha, Saccharomyces cereviciae,\r\ntempe, uji sensori."^^<http://www.w3.org/2001/XMLSchema#string> .
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