relation: https://eprints.untirta.ac.id/50413/
title: FERMENTASI KACANG TANAH MENGGUNAKAN Rhizopus sp.  (Sebagai Dasar Pengembangan Modul Praktikum Bioteknologi)
creator: Fadholah, Alvinatul
subject: QR Microbiology
description: Diversification of raw materials for tempeh production is necessary to  reduce soybean imports as its price continues to rise. For this reason, it is necessary to conduct a study to find other raw materials from non-soy beans originating from domestic production to replace soybeans. The purpose of this study was to determine the best composition of raw materials and the length of fermentation time, the effect of both on nutritional and organoleptic levels of peanut tempeh, and the feasibility of implementing the results of this study to be developed as a biotechnology practicum module. The research method used was  experimental method. The composition of raw materials in this study were 100% soybean (K1), 50% soybean + 50% peanut (K2), and 100% peanut (K3). The length of fermentation time analyzed was 24 hours (F1), 48 hours (F2), and 72 hours (F3). The type of research used is Factorial RAL and Tukey Test. The process of making peanut tempeh is the same as the process of making tempeh from soybeans. The optimal composition and length of fermentation in making groundnut tempeh is K2F2. Tempeh with this composition has the lowest water  content so that it is more durable, the highest protein content, and has a fairly high fiber content. The length of fermentation time greatly affects the nutritional content, the longer the fermentation time, the average nutritional content such as water content, protein, and fiber will increase. Based on the results of the analysis of the suitability of the research results with the coverage of biological material according to the 2013 revised curriculum that has been carried out, the results of research related to peanut tempeh are worthy of being used as   material for the preparation of practicum modules on biotechnology material.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/50413/2/Alvinatul%20Fadholah_2224180015_CP.pdf
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identifier: https://eprints.untirta.ac.id/50413/4/Alvinatul%20Fadholah_2224180015_02.pdf
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identifier: https://eprints.untirta.ac.id/50413/5/Alvinatul%20Fadholah_2224180015_03.pdf
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identifier: https://eprints.untirta.ac.id/50413/6/Alvinatul%20Fadholah_2224180015_04.pdf
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identifier: https://eprints.untirta.ac.id/50413/7/Alvinatul%20Fadholah_2224180015_05.pdf
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identifier: https://eprints.untirta.ac.id/50413/8/Alvinatul%20Fadholah_2224180015_REFF.pdf
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identifier: https://eprints.untirta.ac.id/50413/9/Alvinatul%20Fadholah_2224180015_LAMP.pdf
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identifier: https://eprints.untirta.ac.id/50413/20/Alvinatul%20Fadholah-2224180015_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/50413/21/01%20Alvinatul%20Fadholah_2224180015_01.pdf
identifier:   Fadholah, Alvinatul  (2025) FERMENTASI KACANG TANAH MENGGUNAKAN Rhizopus sp. (Sebagai Dasar Pengembangan Modul Praktikum Bioteknologi).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.