PAREIRA, ELISABETH MICHAELA (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK TEMPE TIRUAN BERBAHAN BAKU MI DENGAN VARIASI LAMA FERMENTASI DAN KADAR RAGI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Tempeh is an Indonesian fermented food made from soybeans with the help of tempeh starter as an isolate. The use of soybeans in the world is very high, causing the price of soybeans to be more expensive, which has an impact on tempeh craftsmen. Meanwhile, noodles are a source of carbohydrates that are widely consumed in Indonesia. So, it could be using as the replacement of soybeans. The purpose of this study was to determine the effect of fermentation duration and starter levels on the physicochemical and organoleptic characteristics of tempeh noodles. This study used the Split Plot Randomized Group Design method. The main plot was the fermentation time consisting of three levels (18 hours, 24 hours, and 36 hours).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Tempe merupakan pangan khas lokal Indonesia yang diolah melalui proses fermentasi dengan bantuan ragi tempe. Dalam penelitian kali ini bahan baku kedelai akan digantikan dengan mi. Kandungan karbohidrat dan kadar air yang lebih tinggi dibandingkan kedelai dapat digunakan mikroorganisme sebagai sumber nutrisi selama proses pengolahan tempe. Tujuan penelitian kali ini adalah untuk mengetahui pengaruh faktor lama fermentasi, faktor kadar ragi, dan interaksi kedua faktor perlakuan terhadap karakteristik fisikokimia dan organoleptik tempe mi yang dihasilkan. | |||||||||
| Uncontrolled Keywords: | fermentation duration, noodle, tempeh, starter levels | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Elisabeth Michaela Pareira | |||||||||
| Date Deposited: | 24 Sep 2025 02:09 | |||||||||
| Last Modified: | 24 Sep 2025 02:09 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54870 |
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