the effect of boiling time on organoleptic properties of tempeh made of leucaena leucocephala
| Main Author: | anesya pristika; Mahasiswa |
|---|---|
| Format: | PeerReviewed eJournal |
| Bahasa: | eng |
| Terbitan: |
Skripsi Jurusan Tata Boga - Fakultas Teknik UM
, 2018
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| Online Access: |
http://karya-ilmiah.um.ac.id/index.php/Skripsi-Tata-Boga/article/view/74396 |
Daftar Isi:
- ABSTRAK Pristika, A. 2018. The Effect of Boiling Time on Organoleptic Properties of Tempeh Made ofLeucaena leucocephala. Mini Thesis. Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang. Supervisors: (I) Aisyah Larasati, Ph.D. (II) Ir. Issutarti, M.P. Keywords: Leucaena leucocephala, Tempeh, Organoleptic Properties Tempeh is a popular Indonesian food. In eneral, tempeh is made of soybeans. Leucaena leucocephala is a legume plant that is easily found in Indonesia and has a high protein content similiar to soybeans. This study aims to determine the organoleptic properties of tempeh made from Leucaena leucocephalawith a different duration of seed boiling. The research design was a Completely Randomized Design(CRD) with one factor: boiling time (20 minutes, 30 minutes, 40 minutes) with two replications. The data was analyzed using ANOVA (Analysis of Variance). If there is a difference between treatments, then proceed with Duncan’s Multiple Range Test (DMRT). The results showed significant differences in hedonic quality of texture, flavor, taste and mycelium growth,and preference level oftexture, flavor, and taste. The highest score of hedonic quality and preference level of texture and aroma were present in the 30-minuteboiling treatment. The highest score of the hedonic quality andpreference levelof the taste was found in the 30-minute boiling treatment. The highest score of mycelium growth was found in the 30-minute boiling treatment. The optimum boiling time was the 30-minutes boiling treatment.