?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+TEMPE+KEDELAI+GROBOGAN+DENGAN%0D%0A%0D%0APENAMBAHAN+RAGI+MOSACCHA&rft.creator=Bilqis%2C++Nabilla+Fatin+Tirtayasa+%09&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tempe+merupakan+sebuah+produk+kuliner+khas+Indonesia+yang+merujuk+pada+hasil%0D%0Afermentasi+kedelai.+Di+pasaran%2C+bahan+baku+utama+untuk+pembuatan+tempe+masih%0D%0Adidominasi+oleh+kedelai+impor%2C+mencerminkan+ketidakseimbangan+antara%0D%0Apermintaan+dan+pasokan+domestik.+Ketergantungan+pada+impor+kedelai+memiliki%0D%0Adampak+yang+signifikan+terhadap+stabilitas+sosio-ekonomi.+Oleh+karena+itu%2C%0D%0Apencapaian+swasembada+menjadi+yang+diperlukan%2C+yang+mana+kuncinya+terletak%0D%0Apada+pengembangan+varietas+kedelai+lokal.+Salah+satu+contoh+adalah+kedelai%0D%0AGrobogan%2C+yang+kaya+akan+protein+(38%2C27%25)+dan+lemak+(19%2C65%25)%2C+ideal+sebagai%0D%0Abahan+baku+tempe.+Proses+pembuatan+tempe+melibatkan+perebusan+dan+fermentasi%2C%0D%0Ayang+keberhasilannya+dipengaruhi+oleh+bahan+baku%2C+konsentrasi+ragi%2C+dan+durasi%0D%0Afermentasi.+Penelitian+berfokus+pada+parameter+yang+sangat+diperlukan+mengenai%0D%0Akombinasi+dalam+mengoptimalkan+karakteristik+tempe+menggunakan+kedelai%0D%0AGrobogan+dan+ragi+mosaccha.%0D%0APenelitian+ini+bertujuan+untuk+mengevaluasi+pengaruh+konsentrasi+ragi+mosaccha%0D%0Aterhadap+sifat+sensori+dan+mikrobiologi+tempe+kedelai+Grobogan%2C+menentukan%0D%0Akonsentrasi+ragi+terbaik%2C+dan+mengetahui+karakteristik+kimia+tempe+terbaik.+Metode%0D%0Apenelitian+menggunakan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan%0D%0Aperlakuan+tungal+berupa+konsentrasi+ragi+mosaccha+yaitu+0%2C2%25%2C+0%2C4%25%2C+0%2C6%25%2C+0%2C8%25%2C%0D%0A1%25%2C+1%2C2%25%2C+dan+1%2C4%25+dengan+3+kali+ulangan.+Hasil+penelitian+menunjukkan+bahwa%0D%0Akonsentrasi+ragi+mosaccha+memengaruhi+sifat+sensori+(warna%2C+aroma%2C+tekstur%2C+rasa%2C%0D%0Adan+penerimaan+keseluruhan)%2C+serta+total+kapang%2C+khamir%2C+dan+kadar+air+tempe%0D%0AGrobogan.+Perlakuan+P6+yaitu+tempe+Grobogan+dengan+ragi+mosaccha+1%2C2%25%0D%0Amerupakan+perlakuan+terbaik+yang+menghasilkan+tempe+dengan+total+kapang%0D%0Asebesar+8%2C5+log+CFU%2Fg%2C+total+khamir+sebesar+9%2C4+log+CFU%2Fg%2C+kadar+air+51%2C8%25.%0D%0AKarakteristik+kimia+tempe+Grobogan+terbaik+mengandung+protein+2%2C42%25%2C+lemak%0D%0A3%2C9%25%2C+serat+kasar+5%2C75%25%2C+abu+1%2C5%25%2C+karbohidrat+9%2C38%25.%0D%0AKata+kunci%3A+Grobogan%2C+mosaccha%2C+tempe%2C+Rhizopus+oligosporus%2C+Saccharomyces%0D%0A%0D%0Acerevisiae%0D%0ATempeh+is+a+traditional+Indonesian+culinary+product+resulting+from+the+fermentation%0D%0Aof+soybeans.+In+the+market%2C+the+primary+raw+material+for+tempeh+production+is+still%0D%0Apredominantly+imported+soybeans%2C+reflecting+an+imbalance+between+domestic%0D%0A%0D%0Ademand+and+supply.+Dependence+on+imported+soybeans+has+significant+socio-%0D%0Aeconomic+impacts.+Therefore%2C+achieving+self-sufficiency+is+essential%2C+with+the+key%0D%0A%0D%0Alying+in+the+development+of+local+soybean+varieties.+One+example+is+the+Grobogan%0D%0Asoybean%2C+which+is+rich+in+protein+(38.27%25)+and+fat+(19.65%25)%2C+making+it+ideal+as+a%0D%0Araw+material+for+tempeh.+The+process+of+making+tempeh+involves+boiling+and%0D%0Afermentation%2C+with+its+success+influenced+by+the+raw+materials%2C+the+concentration+of%0D%0Athe+yeast%2C+and+the+fermentation+duration.+Research+focuses+on+the+essential%0D%0Aparameters+regarding+the+combinations+needed+to+optimize+the+characteristics+of%0D%0Atempeh+using+Grobogan+soybeans+and+mosaccha+yeast.%0D%0AThis+research+aims+to+evaluate+the+influence+of+mosaccha+yeast+concentration+on+the%0D%0Asensory+and+microbiological+properties+of+Grobogan+soybean+tempeh%2C+determine+the%0D%0Abest+yeast+concentration%2C+and+identify+the+chemical+characteristics+of+the+best%0D%0Atempeh.+The+research+method+used+a+Complete+Randomized+Block+Design+(CRBD)%0D%0Awith+a+single+treatment+of+mosaccha+yeast+concentrations%2C+namely+0.2%25%2C+0.4%25%2C%0D%0A0.6%25%2C+0.8%25%2C+1%25%2C+1.2%25%2C+and+1.4%25%2C+with+3+repetitions.+The+results+showed+that%0D%0Amosaccha+yeast+concentration+affected+the+sensory+properties+(color%2C+aroma%2C+texture%2C%0D%0Ataste%2C+and+overall+acceptance)%2C+as+well+as+the+total+mold%2C+yeast%2C+and+moisture+content%0D%0Aof+Grobogan+tempeh.+Treatment+P6%2C+which+was+Grobogan+tempeh+with+1.2%25%0D%0Amosaccha+yeast%2C+was+the+best+treatment%2C+producing+tempeh+with+a+total+mold+count%0D%0Aof+8.5+log+CFU%2Fg%2C+a+total+yeast+count+of+9.4+log+CFU%2Fg%2C+and+a+moisture+content+of%0D%0A51.8%25.+The+best+chemical+characteristics+of+Grobogan+tempeh+contained+2.42%25%0D%0Aprotein%2C+3.9%25+fat%2C+5.75%25+crude+fiber%2C+1.5%25+ash%2C+and+9.38%25+carbohydrates.%0D%0AKey+words%3A+Grobogan%2C+mosaccha%2C+tempe%2C+Rhizopus+oligosporus%2C+Saccharomyces%0D%0A%0D%0Acerevisiae&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-04-23&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87227%2F1%2FABSTRAK%2520-%2520Bilqis%2520Nabilla%2520Fatin%2520Tirtayasa.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87227%2F2%2FSKRIPSI%2520FULL%2520-%2520Bilqis%2520Nabilla%2520Fatin%2520Tirtayasa.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87227%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Bilqis%2520Nabilla%2520Fatin%2520Tirtayasa.pdf&rft.identifier=++Bilqis%2C+Nabilla+Fatin+Tirtayasa+++(2024)+KARAKTERISTIK+TEMPE+KEDELAI+GROBOGAN+DENGAN+PENAMBAHAN+RAGI+MOSACCHA.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F87227%2F