VARIASI PENCAMPURAN SORGUM (Sorgum bicolor (L) Moench) TERHADAP SIFAT FISIK, SIFAT ORGANOLEPTIK, KADAR PROTEIN DAN SERAT KASAR PADA PEMBUATAN TEMPE KEDELAI (Glycibe max (L) Merril)

2018-07-23

en

Thesis

text

Background: Tempe is femented food by Rhizopus sp, a compact solid, distinctive smell and white or gray (BSN, 2012). Please note that Indonesia is the 10th largest importer of beans. Imports of soybeans during the period of 2009-2013 reached 93.65 million tons and during that period the average per year increased 6.59% (Pusdatin, 2016). An alternative that can be used to replace soybeans to make tempe is sorghum. It is known that sorghum is a class of cereals and local food alternatives that have not received much attention even by the central statistical agency because of its low production. Although sorghum has high tannin content, it is known that at the time of fermentation with the bacteria Rhizopus oligosporus tannin content decreased by 29.13% to 33.69%. Objective: To determine the effect variations of mixing sorghum to physical characteristic, organoleptics, protein and crude fiber for making tempe. Research Methods: The research type experimental, using the RAS method with 4 variations and 2 replications. Tests of physical charasteristic performed by researchers, organoleptics by panelists as many as 25 people, nutrient content performed in Labiratorium Chem-Mix Pratama. Result: There is difference in physical characteristic between color, aroma, taste and texture of tempe. The result of Kruskal Wallis test of organoleptic showed that there were significant differences (p <0,05) in terms of color, aroma, taste and texture of tempe. The highest protein content in sorghum tempe is B. Mean while, the highest crude fiber in sorghum tempe is D. Conclusion: There is influence of mixing sorghum on physical characteristic, organoleptics, protein and crude fiber of sorghum tempe. Keywords: Sorghum, Soybeans, Tempe, Protein Content, Crude Fiber