| dc.description.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. | en_US |
