Perbandingan Berat Kacang Kedelai Tergerminasi dan Biji Nangka dan Konsentrasi Ragi pada Pembuatan Tempe

Abstract

The research was perfomed to find the ratio of germination soybean and jackfruit’s seed and fermentation agent concentration in a process of making tempeh. The research had been performed using factorial completely randomized design with two factor i.e : the ratio of germination soybean and jackfruit’s seed (K) : (90:10; 80:20; 70:30; 60:40) and concentration of fermentation agent (R) : (0,2; 0,4; 0,6; 0,8%). Parameters analysed were protein content, fat content, mineral content, water content, and organoleptic values (flavour, taste, and texture). The research showed that ratio of germination soybean and jackfruit’s seed had highly significant effect on protein content, mineral content, water content, and organoleptic values (flavour, taste), and significant effect on organoleptic texture, no significant effect on fat content. The concentration of fermentation agent had highly effect on protein content, fat content, mineral content, water content, and organoleptic values (flavour, taste, texture). The interaction of ratio of germination soybean and jackfruit’s seed and concentration of fermentation agent had highly significant effect on protein content and had no significant effect on fat content, mineral content, water content, and organoleptic values (flavour, taste, texture). The ratio of germination soybean and jackfruit’s seed at 80:20 and 0,8% concentration of fermentation agent produced the best quality of tempeh.