PENGEMBANGAN PRODUK PANGAN VEGAN TINGGI PROTEIN MELALUI PROSES FERMENTASI FASA PADAT

• Main Author: Kurniawan, Clarissa
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/69231
• Institution: Institut Teknologi Bandung

This research aimed to formulate high-protein vegan food products based on local Indonesian beans to produce tempeh and other processed products, in order to reduce the use and dependence on imported soybeans and improve Indonesia's food security. Local Indonesian legumes utilized in this research include cowpeas, Indonesian soybeans, peanuts, and mung beans. The solid phase fermentation process was assisted by using the Rhizopus oligosporus mold. The overall process of making tempeh was carried out on a home scale with 16 combinations of bean raw materials in weight ratio, including imported soybean-based tempeh as a control variable. Analysis of each combination will be carried out through sensory tests, organoleptic, and measurement of nutrient content. Nutritional analysis of each formulation is through the test of protein, fat, water, and ash content. The results of the analysis showed that tempeh variation 8 (cowpea : local soybean : peanut = 1:1:1), variation 6 (local soybean : mung bean = 1:1) and variation 5 (local soybean : peanut= 1:1) have the most potential to replace soybean tempeh.