?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+RAGI+MOSACCHA+TERHADAP+TOTAL%0D%0AKAPANG%2C+TOTAL+KHAMIR%2C+DAN+KARAKTERISTIK+SENSORI+TEMPE%0D%0A%0D%0AKACANG+TOLO+(Vigna+unguiculata+(L.)+Walp)&rft.creator=DITA+%2C+ARTHA+RISTIANI&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Kacang+tolo+merupakan+salah+satu+jenis+kacang-kacangan+yang+dapat+digunakan%0D%0Adan+diolah+menjadi+tempe+sebagai+bahan+baku+alternatif+pengganti+kedelai+sebagai%0D%0Aupaya+diversifikasi+pangan.+Rhizopus+oligosporus+merupakan+jenis+kapang+yang%0D%0Aumum+digunakan+dalam+pembuatan+tempe%2C+namun+penambahan+khamir%0D%0ASaccharomyces+cerevisiae+dapat+meningkatkan+karakteristik+sensori+tempe.%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+ragi+tempe%0D%0AMosaccha+(Modified+by+Saccharomyces+cerevisiae)+terhadap+total+kapang%2C+total%0D%0Akhamir%2C+dan+karakteristik+sensori+tempe+kacang+tolo.+Penelitian+ini+disusun+dalam%0D%0ARancangan+Acak+kelompok+lengkap+(RAKL)+dengan+faktor+tunggal+(konsentrasi%0D%0Aragi)+dengan+6+taraf%2C+0%2C3%25+(K1)%2C+0%2C6%25+(K2)%2C+0%2C9%25+(K3)%2C+1%2C2%25+(K4)%2C+1%2C5%25+(K5)%2C%0D%0Adan+Kontrol+(K)+menggunakan+ragi+Raprima+0%2C2%25+dan+empat+kali+ulangan.%0D%0AParameter+pengamatan+yaitu+total+kapang%2C+total+khamir%2C+dan+karakteristik+sensori%0D%0A(warna%2C+tekstur%2C+aroma%2C+rasa%2C+dan+penerimaan+keseluruhan).+Data+yang+diperoleh%0D%0Adianalisis+secara+statistik+dengan+uji+Barlett+dan+uji+Tuckey+lalu+dilanjutkan%0D%0Adengan+analisis+ragam+dan+uji+BNT+pada+taraf+5%25.+Hasil+penelitian+menunjukkan%0D%0Abahwa+konsentrasi+ragi+Mosaccha+berpengaruh+terhadap+total+kapang%2C+total%0D%0Akhamir%2C+warna%2C+aroma%2C+tekstur%2C+rasa%2C+dan+penerimaan+keseluruhan+pada+tempe%0D%0Akacang+tolo.+Konsentrasi+ragi+Mosaccha+1%2C2%25+menghasilkan+tempe+kacang+tolo%0D%0Aterbaik+dengan+total+kapang+8%2C747+log+CFU%2Fg%2C+total+khamir+8%2C570+log+CFU%2Fg%2C+dan%0D%0Akarakteristik+sensori+yaitu+berwarna+putih+dan+miselium+menyelimuti+keseluruhan%0D%0Atempe%2C+aroma+khas+tempe+dan+beraroma+harum-manis%2C+tekstur+kompak+dan+mudah%0D%0Adiiris%2C+rasa+dan+penerimaan+keseluruhan+disukai+oleh+panelis.+Kandungan+gizi%0D%0Atempe+kacang+tolo+terbaik%2C+yaitu+kadar+air+53%2C40%25%2C+kadar+protein+23%2C09%25%2C+kadar%0D%0Alemak+8%2C07%25%2C+kadar+serat+kasar+4%2C36%25%2C+dan+kadar+beta-glukan+1%2C06%25.%0D%0AKata+kunci+%3A+kacang+tolo%2C+ragi+tempe+Mosaccha%2C+Rhizopus+oligosporus%2C%0D%0ASaccharomyces+cerevisiae%2C+tempe%0D%0A%0D%0ACowpeas+are+a+type+of+legume+that+can+be+processed+into+tempeh+and+can+serve+as%0D%0Aan+alternative+raw+material+to+replace+soybeans+in+efforts+to+diversify+food+sources.%0D%0ARhizopus+oligosporus+is+a+mold+commonly+used+in+tempeh+production%2C+however%0D%0Athe+addition+of+Saccharomyces+cerevisiae+can+enhance+the+sensory+characteristics%0D%0Aof+tempeh.+This+research+aims+to+determine+the+effect+of+the+addition+of+Mosaccha%0D%0Ayeast+on+the+total+mold%2C+total+yeast%2C+and+sensory+characteristics+of+cowpea+tempeh.%0D%0AThe+research+was+structured+in+a+Complete+Randomize+Block+Design+with+a+single%0D%0Afactor+(yeast+concentration)+consists+of+6+levels%2C+0%2C3%25+(K1)%2C+0%2C6%25+(K2)%2C+0%2C9%25%0D%0A(K3)%2C+1%2C2%25+(K4)%2C+1%2C5%25+(K5)%2C+and+control+(K)+used+0%2C2%25+Raprima+yeast+and+4%0D%0Areplications.+The+data+obtained+were+analyzed+statistically+with+the+Barlett+and%0D%0ATuckey+tests%2C+followed+by+analysis+of+variance+and+Least+Significant+Difference%0D%0A(LSD)+tests+at+the+5%25+level.+The+results+showed+that+the+concentration+of%0D%0AMosaccha+yeast+had+an+effect+on+the+total+mold%2C+total+yeast%2C+and+the+color%2C+aroma%2C%0D%0Atexture%2C+taste%2C+and+overall+of+cowpea+tempeh.+The+concentration+of+Mosaccha%0D%0Ayeast+of+1.2%25+produced+the+best+cowpea+tempeh+with+a+total+mold+8%2C747+log%0D%0ACFU%2Fg%2C+total+yeast+8%2C570+log+CFU%2Fg%2C+and+sensory+characteristics+including+a+white%0D%0Acolour+with+mycelium+covering+the+entire+tempeh%2C+a+characteristic+tempeh+aroma%0D%0Awith+a+fragrant-sweet+scent%2C+a+compact+texture+that+is+easy+to+slice%2C+and+taste+and%0D%0Aoverall+acceptance+favored+by+the+panelists.+The+nutritional+value+was+found+to+be%0D%0A53.40%25+moisture+content%2C+23%2C09%25+protein+content%2C+8%2C07%25+fat+content%2C+4%2C36%25+crude%0D%0Afiber+content%2C+and+1%2C06%25+beta-glucan+content.%0D%0AKeywords+%3A+cowpea%2C+Mosaccha+tempeh+yeast%2C+Rhizopus+oligosporus%2C%0D%0ASaccharomyces+cerevisiae%2C+tempeh&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-09-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84314%2F1%2FABSTRAK_DITA%2520ARTHA%2520RISTIANI%2520-%2520Dita%2520Artha.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84314%2F2%2FSKRIPSI%2520FULL%2520TANPA%2520LAMPIRAN_DITA%2520ARTHA%2520RISTIANI%2520-%2520Dita%2520Artha.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigil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