Widyariset
Vol 15, No 2 (2012): Widyariset

EVALUATION OF THE PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEMPE DERIVED FROM VARIOUS OF SOYBEAN VARIETY

Hidayah, Nikmatul ( Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian )
Adiandri, Resa Setia ( Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian )
Astuti, Mary ( Fakultas Teknologi Pertanian, Universitas Gadjah Mada )



Article Info

Publish Date
01 Aug 2012

Abstract

Imported soybean as raw material for making tempe was preferred than local soybean due to better qualities in colour and uniform seed size. This study was carried out to evaluate the physical, chemical and organoleptic properties of tempe derived from both local and imported soybean. Five local soybean varieties and an imported soybean were examined in this research. This study consisted of two steps: (1) making of the tempe from various of soybean variety; (2) characterizing the tempe such as the physical properties (density, texture, pH, yield), chemical properties (water content, ash content, protein, fat, carbohydrate), and organoleptic properties (colour, smell, flavour, preference). The result showed that tempe derived from local soybean had a better quality than imported soybean tempe for its physical, chemical and organoleptic properties. Galunggung tempe had the highest yield and Anjasmara tempe had the highest protein content. Based on organoleptic properties, it shows that Bromo tempe had the highest preference value.

Copyrights © 2012






Journal Info

Abbrev

widyariset

Publisher

Subject

Engineering

Description

Widyariset is a scientific journal which publishes the results of research and development, assessment and systematic thinking about science and technology. The writers of the scientific papers in this journal come from researchers/researcher candidates from various institutions' research and ...