Perubahan komposisi kimia tempe gembus yang dibuat dart bahan dasar ampas tahu ditambah bekatul (The different of chemical composition of tempe gembus produced by addition of rice bran to the raw material)

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2000
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/21467/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4329
• Institution: Universitas Gadjah Mada

The addition of rice bran on the solid waste of tofu production as a raw material for Nampa gembus" fermentation was done, in order to know the effect on chemical composition of product. Addition of rice bran affects the physical structure of medium, so the growth of fungi will be affected. The different of fungal growth affects the chemical composition of "tempe gembus" as a final product. Five different level of rice bran addition were used, i.e. 0%, 15%, 30%, 45% and 60% (w/w). Fermentation was carried out in room temperature for 48 hours. The changes of water content, soluble solid, soluble protein, digested protein and thiamin were observed during fermentation. The organoleptic test of texture and preference test was observed to the final product, while fungal growth was observed visually. The result showed that addition of rice bran up to 15% improved the fungal growth and preference of "tempe gembus" produced. The addition of rice bran up to 15% affect the chemical composition on increasing of soluble solid, soluble protein, digested protein and thiamin 150,94%, 57,24%, 57,65% and 6,09% respectively. Key-words: temp gembus, rice bran, solid waste of tofu production.