Pengaruh Penambahan Inokulum Tempe dan Tepung Belut terhadap Kualitas Tempe Ditinjau dari Kadar Protein, Lemak, Abu dan Air
| Main Author: | Sari, Herlina Puspita |
|---|---|
| Other Authors: | Dewi, Lusiawati, Hastuti, Susanti Pudji |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Kimia FSM-UKSW
, 2012
|
| Online Access: |
http://repository.uksw.edu/handle/123456789/498 |
Daftar Isi:
- Penelitian tentang pengaruh penambahan inokulum tempe dan tepung belut terhadap kualitas tempe ditinjau dari kadar protein, kadar lemak, kadar abu, dan kadar air telah dilakukan sejak bulan November 2010 sampai dengan Agustus 2011 di Laboratorium Kimia Pangan, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana Salatiga. Tujuan dari penelitian ini adalah memperoleh data kadar protein, kadar lemak kasar, kadar asam lemak bebas, kadar abu, dan kadar air tempe dari berbagai perbandingan inokulum tempe dan tepung belut dan membandingkan kadar protein, kadar lemak kasar, kadar asam lemak bebas, kadar abu, dan kadar air tempe yang diukur dengan perlakuan antara inokulum tempe dan tepung belut. Kadar protein dalam penelitian ini diukur dengan metoda Biuret. Kadar lemak kasar diukur dengan metoda Soxhlet, kadar asam lemak bebas diukur dengan metoda penentuan asam lemak bebas. Data aktivitas kadar protein, kadar lemak kasar, kadar asam lemak bebas, kadar abu, dan kadar air tempe dari berbagai perbandingan inokulum tempe dan tepung belut dianalisa dengan metoda Rancangan Dasar RAK 4 perlakuan dan 6 kali ulangan. Sebagai perlakuan adalah berbagai perbandingan inokulum tempe dan tepung belut dan sebagai kelompok adalah waktu analisa. Uji antar purata perlakuan dilakukan dengan uji beda nyata jujur (BNJ) dengan tingkat kebermaknaan 5%. Hasil penelitian menunjukkan semakin banyak penambahan inokulum tempe pada kedelai maka kadar protein, kadar lemak, kadar asam lemak bebas dan kadar abu semakin menurun, sedangkan kadar air semakin meningkat. Semakin banyak penambahan tepung belut pada kedelai maka kadar protein, kadar lemak dan kadar abu semakin meningkat, sedangkan kadar air semakin menurun
- A study concerning the effect of inoculums and flour eels addition in tempe quality as revealed by protein, fat, ash and water contents had been conducted since November 2010 to August 2011 at the Laboratory of Food Chemistry, Faculty of Science and Mathematics, Satya Wacana Christian University Salatiga. The objectives of this research were to obtain the protein, fat, free fatty acid, ash, and water contents by the variation comparisons of yeast and flour eels additions and also compare the protein, fat, free fatty acid, ash, and water content in tempe as measured by yeast and eels flour comparisons. Protein content was measured by Biuret method. Fat content was measured by Soxhlet method while free fatty acid content was measured by determination of free fatty acids. The data of protein, fat, free fatty acid, ash and water contents of the various comparisons yeast and eels flour were analyzed Randomized Completely Block Design (RCBD) which consisted 4 treatments and 6 replications. As the treatment was variation comparisons of yeast and flour eels and as blocks were the time of analyzed. The averages between replication were compared by Honestly Significant Difference (HSD) test with 5 % of significant level. The results showed that protein, fat, free fatty acid and ash content decreased when the yeast is added, whereas the water content increased. Protein, fat, free fatty acid and ash content will increased when the eels flour is added, whereas the water content decreased