Pengaruh Waktu Fermentasi terhadap Kualitas Tempe dari Biji Nangka (Artocarpus Heterophyllus) dan Penentuan Kadar zat Gizinya

Abstract

The research of exploiting jackfruit seed (Artocarpus Heteropylus) become tempe as alternative substitute soybeans and determination its nutrient content was carried out. Cultivation of jackfruit seed was began to day in the sun before tempe was made with used yeast of tempe that were 100 gram jackfruit seed and 1 gram yeast of tempe. Tempe was made with the variation long time of fermentation that were 36, 48, 60 and 72 hour and analyzed its nutrients that is protein, fat, carbohydrate, water and ash along with organoleptic test of texture, colour, taste and aroma from the tempe. The result of the research it is know that the highest protein content, ash content and fat content gained was long time fermentation 48 hour that were 6,85%, 1,67% and 0,73%. Meanwhile the highest carbohydrate content gained was long time fermentation 36 hour. Water content to fit standart of SNI tempe is along time 36 hour and 48 hour that was 64,8% and 65,58%. Cosiest tempe, most odorous tempe and most crunchy tempe gained was long time of fermentation was 48 hour

Telah dilakukan penelitian mengenai pemanfaatan biji nangka (Artocarpus Heterophyllus) menjadi tempe sebagai alternatife pengganti kedelai dan penentuan kadar zat gizinya. Pengolahan biji nangka diawali dengan penjemuran terlebih dahulu. Tempe dibuat dengan menggunakan ragi tempe, yaitu 100 gram biji nangka dan 1 gram ragi tempe. Tempe dibuat dengan variasi lama fermentasi yaitu 36 jam, 48 jam, 60 jam dan 72 jam dan diuji kadar zat gizinya yaitu kadar protein, kadar air, kadar abu, kadar lemak dan kadar karbohidrat, serta uji organoleptik terhadap warna, rasa, bau dan tekstur tempe yang dihasilkan. Dari hasil penelitian diketahui bahwa kadar protein, kadar abu, kadar lemak tertinggi diperoleh dengan lama fermentasi 48 jam yaitu 6,85%; 1,67% dan 0,73%. Sedangkan kadar karbohidrat tertinggi adalah lama fermentasi 36 jam yaitu 27,09%. Kadar air yang memenuhi stardar SNI untuk tempe adalah lama fermentasi 36 jam dan 48 jam yaitu 64,89% dan 65,58%. Tempe yang paling enak, harum, renyah dan paling banyak disukai yaitu tempe dengan lama fermentasi 48 jam