ANALISIS PENGARUH UMUR PERKECAMBAHAN DAN LAMA FERMENTASI TERHADAP NILAI ORGANOLEPTIK DAN MUTU TEMPE KECAMBAH KEDELAI

Elfira Hamidsu, Ansharullah Ansharullah, RH Fitri Faradilla

Abstract


ABSTRACT
This study aimed to study the effect of germination age and fermentation time on organoleptic characteristics, nutritional content, and antioxidant activity of soybean sprout tempeh. The research method used a completely randomized design (CRD) with two factors, namely germination age and fermentation time, which consisted of three treatments, each treatment consisting of three replications. Germination age is symbolized by (K) which consisted of three treatments, namely soybeans without germination (K0), 24-hour germination (K1), and 48-hour germination (K2). Fermentation time was symbolized by (F) consisting of three treatments, namely 24-hour fermentation (F1), 48-hour fermentation (F2), and 72-hour fermentation (F3). The results show that the best treatment was obtained from the K2F2 treatment (48-hours germination; 48-hours fermentation) containing 65.58% moisture, 1.24% ash, 14.44% protein, 12.73% fat, 6.01% carbohydrates, and has antioxidant activity with an IC50 value of 158.15 ppm. The moisture, ash, and fat contents of the K2F2 soybean sprout tempeh met the quality requirements of SNI 3144: 2009 national standard.

Key words: soybean sprouts tempeh, germination time, fermentation time
ABSTRAK
Penelitian ini bertujuan untuk mempelajari pengaruh umur perkecambahan dan lama fermentasi terhadap karakteristik organoleptik, kandungan gizi dan aktivitas antioksidan tempe kecambah kedelai. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) 2 faktor yaitu umur perkecambahan dan lama fermentasi, yang terdiri dari 3 perlakuan, masing-masing perlakuan terdiri dari 3 ulangan. Umur perkecambahan disimbol kandengan (K) yang terdiridari 3 perlakuan, yaitu kedelai tanpa perkecambahan (K0), perkecambahan 24 jam (K1) danperkecambahan 48 jam (K2). Lama fermentasi disimbolkan dengan (F) terdiri dari 3 perlakuan, yaitu fermentasi 24 jam (F1), fermentasi 48 jam (F2) dan fermentasi 72 jam (F3). Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh dari perlakuan K2F2 (perkecambahan 48 jam; fermentasi 48 jam) memiliki kandungan kadar air 65,58%, kadar abu 1,24%, kadar protein 14,44%, kadar lemak 12,73%, karbohidrat 6,01% dan memiliki aktivitas antioksidan dengan nilai IC50 sebesar 158,15 ppm. Berdasarkan hasil peneltian, kadar air, kadar abu dan kadar lemak tempe kecambah kedelai (K2F2) telah memenuhi syarat mutu SNI 3144: 2009.
Kata kunci: tempe kecambah kedelai, umur perkecambahan, lama fermentasi.

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