Pengaruh Konsentrasi Ragi dan Lama Fermentasi terhadap Kadar Air, Kadar Protein dan Organoleptik pada Tempe dari Biji Melinjo (Gnetum gnemon L)

Rona Teknik Pertanian Pub Date : 2019-04-01 DOI:10.17969/RTP.V12I1.13287

Ruka Yulia, A. Hidayat, Amri Amin, Sholihati Sholihati

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引用次数: 2

Abstract

Abstrak. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi ragi, lama fermentasi dan interaksi antara konsentrasi dan lama fermentasi terhadap mutu tempe biji melinjo. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktorial dengan dua faktor yang terdiri dari 3 level dengan 2 kali ulangan. Konsentrasi ragi (R) sebanyak 3 level R1 = 1%, R2 = 2%, R3 = 3%. Lama fermentasi (F) sebanyak 3 level F1 = 18 jam, F2 = 24 jam, dan F3 = 36 jam. Hasil penelitian menunjukkan bahwa konsentrasi ragi berpengaruh nyata (P 0,05) terhadap warna dan tidak berpengaruh (P 0,05) nyata terhadap kadar air, kadar protein, rasa, aroma dan tekstur tempe biji melinjo. Lama fermentasi berpengaruh nyata (P 0,05) terhadap kadar air dan kadar protein tidak berpengaruh nyata (P 0,05) terhadap warna, aroma, rasa dan tekstur tempe biji melinjo. Interaksi antara konsentrasi ragi dan lama fermentasi (RF) tidak berpengaruh nyata (P 0,05) terhadap kadar air, kadar protein, warna, aroma, rasa dan tekstur tempe biji melinjo. Perlakuan terbaik pada konsentrasi ragi 1% dan lama fermentasi 24 jam (R1F2) dengan kadar air 69,72%, kadar protein 4,69%, warna 3,90 (suka), rasa 4,08 (suka), aroma 4,03 (suka) dan tekstur 3,95 (suka). The Influence of Yeast Concentration and Fermentation Time on Moisture Content, Protein Content and Organoleptic on Tempeh from Melinjo Seeds (Gnetum Gnemon L) Abstract. The aim of this study was to determine the effect of yeast concentration, fermentation time and interaction between concentration and fermentation time on the quality of melinjo seed tempeh. This study uses factorial completely randomized design (RAL) consisting of two factors and three levels with two replications. Yeast concentrations (R) are R1 = 1%, R2 = 2%, R3 = 3%. The fermentation times (F) are F1 = 18 hours, F2 = 24 hours, and F3 = 36 hours. The results showed that the yeast concentration had a significant effect (P 0.05) on the color and had no effect (P 0.05) on moisture content, protein content, taste, aroma and texture of melinjo seed tempeh. The fermentation time had a significant effect (P 0.05) on the moisture and protein content and had no effect (P 0.05) on the color, aroma, taste and texture of melinjo seed tempeh. The interaction between yeast concentration and fermentation time (RF) did not have a significant effect (P 0.05) on moisture content, protein content, color, aroma, taste and texture of melinjo seed tempeh. The best treatment was obtained at yeast concentration of 1% and 24-hour fermentation time (R1F2) with a moisture content of 69.72%, protein content 4.69%, color 3.90 (likes), taste 4.08 (likes), aroma 4.03 (likes) and texture 3.95 (likes).

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雨露和老发酵浓缩剂对毕赤霉水分、蛋白质和感官品质的影响

Abstrak。这项研究的重点是提高土壤的浓度、发酵时间以及浓度和发酵时间之间的相互影响。本次招标采用三级以上二次招标的两种招标方式进行招标。平均（R）浓度为3个水平，R1=1%，R2=2%，R3=3%。喇嘛发酵（F）为3级，F1=18果酱，F2=24果酱，F3=36果酱。这项研究表明，细菌的浓度对细菌的影响较小（P 0,05），而对空气、蛋白质、rasa、香气和细菌的温度的影响则较小（P,05）。Lama发酵对空气和蛋白质的影响较小（P 0,05），对葡萄酒的香气、酸度和技术的影响较小。土壤和发酵时间（RF）的浓度之间的相互作用不会对空气、蛋白质、水分、香气、酸度和温度产生影响（P 0,05）。总浓度为1%，发酵时间为24小时的果酱（R1F2），空气浓度为69.72%，蛋白质浓度为4.69%，酵母浓度为3.90（苏卡），酵母浓度4，08（苏卡），香气浓度4，03（苏卡.），酸度3，95（苏卡·）。酵母浓度和发酵时间对梅林芝种子（Gnetum Gnemon L）Tempeh水分、蛋白质含量和感官的影响摘要。本研究的目的是确定酵母浓度、发酵时间以及浓度与发酵时间之间的相互作用对马林草种子豆豉质量的影响。本研究采用析因完全随机设计（RAL），由两个因素和三个水平组成，两次重复。酵母浓度（R）为R1=1%，R2=2%，R3=3%。发酵时间（F）为F1=18小时，F2=24小时，F3=36小时。结果表明，酵母浓度对马林草种子的色泽有显著影响（P＜0.05），对其水分、蛋白质含量、口感、香气和质地无明显影响（P＞0.05）。发酵时间对豆豉的水分和蛋白质含量有显著影响（P＜0.05），对其色、香、味和质地没有影响（P＞0.05）。酵母浓度与发酵时间（RF）的相互作用对马林草种子的水分、蛋白质含量、色、香、味和质地没有显著影响（P 0.05）。酵母浓度为1%，发酵时间为24小时（R1F2），水分含量为69.72%，蛋白质含量为4.69%，颜色为3.90（类），味道为4.08（类）、香气为4.03（类）和质地为3.95（类）。

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Rona Teknik Pertanian

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25 weeks