MAHARANI, SASKIA REVINKA (2025) STUDI KOMPARASI SIFAT FUNGSIONAL PRODUK TEMPE BERDASARKAN VARIASI VARIETAS KEDELAI DAN LAMA FERMENTASI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Soybeans are one of Indonesia's food commodities that contain various nutritional aspects. Indonesia has black soybean varieties that have superior functional properties than yellow soybeans. Tempeh is a traditional fermented product from Indonesia that is made from soybeans. This study was to evaluate the functional properties of soybean tempeh pre-treated with first cooking water of soybeans based on variations in soybean varieties and fermentation durations and to evaluate the interaction between soybean varieties and fermentation durations on the functional properties of tempeh products. This research was conducted using a factorial randomised complete block design with two factors: the first is soybean varieties (yellow soybean and black soybean), and the second is fermentation durations (24 hours, 36 hours, 48 hours). The analytical methods used to evaluate the functional properties of tempeh: analysis of antioxidant activity, total phenol, and soluble protein analysis using the lowry method. The results showed the following average analysis range: antioxidant activity 51.07-87.86%, total phenol 8.12-13.09 mg/g GAE, and soluble protein content 46,656-101,813 mg/ml
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kedelai merupakan salah satu komoditas pangan Indonesia yang mengandung berbagai aspek gizi. Indonesia memiliki varietas kedelai hitam yang memiliki sifat fungsional yang lebih unggul dibandingkan kedelai kuning. Tempe adalah produk fermentasi tradisional Indonesia yang terbuat dari kedelai. Penelitian ini bertujuan untuk mengevaluasi sifat fungsional tempe kedelai yang diolah dengan air rebusan pertama kedelai berdasarkan variasi varietas kedelai dan durasi fermentasi, serta mengevaluasi interaksi antara varietas kedelai dan durasi fermentasi terhadap sifat fungsional produk tempe. Penelitian ini dilakukan menggunakan desain blok acak lengkap faktorial dengan dua faktor: pertama, varietas kedelai (kedelai kuning dan kedelai hitam), dan kedua, durasi fermentasi (24 jam, 36 jam, 48 jam). Metode analitis yang digunakan untuk mengevaluasi sifat fungsional tempeh meliputi analisis aktivitas antioksidan, total fenol, dan analisis protein terlarut menggunakan metode Lowry. Hasil menunjukkan rentang analisis rata-rata sebagai berikut: aktivitas antioksidan 51,07-87,86%, total fenol 8,12-13,09 mg/g GAE, dan kandungan protein terlarut 46.656-101.813 mg/ml. | |||||||||
| Uncontrolled Keywords: | black soybean, fermentation durations, functional properties, tempeh | |||||||||
| 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: | saskia revinka maharani | |||||||||
| Date Deposited: | 22 Oct 2025 01:50 | |||||||||
| Last Modified: | 22 Oct 2025 01:50 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55452 |
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