Pengaruh Komposisi Dua Jenis Rhizopus dalam Inokulum pada Kedele dan Campuran Kedele - Kacang Hijau terhadap Kandungan Zat Gizi dan Tingkat Kesukaan Konsumen pada Tempe
The purpose of this research was to study two kinds of inoculum (Rhizopus, UICC 116 and UICC 128) either single or combined, on the nutritive values and the palatability of t .empe, made from either soybean or in combination with mung bean in a proportion of 3:1, 4:1, or 5:1. The fermentation p...
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| Summary: | The purpose of this research was to study two kinds
of inoculum (Rhizopus, UICC 116 and UICC 128) either
single or combined, on the nutritive values and the
palatability of t .empe, made from either soybean or in
combination with mung bean in a proportion of 3:1, 4:1,
or 5:1. The fermentation period was 24 hours. The
nutritive values include : protein , lipid, carbohydrate,
vitamin B1 , iron , phosphor , fibre, NPU, digestibility,
fatty acids, and amino acids.
The data of the nutritive values were analyzed by
3-ways anova followed by multiple t-test. The
palatability was measured by the organoleptic test and
the data were analyzed by the Friedman test followed by a
multiple comparison. Both analysis used 5% levels of
confidence.
The results showed that the kind of inoculum,
either single or combined did not show significant
differences in the nutritive values between the groups,
while the kind of substrate showed significant
differences in nutritive values and their palatability.
The higher soybean content, the higher nutritive values
of the tempe. On the other hand, tempe made from soybean
combined with mung bean in a proportion of 5:1 resulted
in a better taste, although its nutritive values was
lower than the soybean tempe. |
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