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All Journal JURNAL PENDIDIKAN EKONOMI: Jurnal Ilmiah Ilmu Pendidikan, Ilmu Ekonomi dan Ilmu Sosial ALGORITMA : JURNAL ILMU KOMPUTER DAN INFORMATIKA Jurnal Ilmu Kesehatan Bhakti Husada: Health Sciences Journal JURNAL GIZI DAN KESEHATAN JiTEKH (Jurnal Ilmiah Teknologi Harapan) Syntax: Journal of Software Engineering, Computer Science and Information Technology JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Prosiding Snastikom Neo Journal of economy and social humanities
Nur Wulan
Unknown Affiliation
Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Health Professions Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Nursing Public Health Social Sciences Other

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Journal : JURNAL GIZI DAN KESEHATAN

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The Effect of Fermentation Time on Protein and Fat Content in The Red Beans (Phaseolus Vulgaris L.) Tempeh Nur Wulan; Sugeng Maryanto; Indri Mulyasari
JURNAL GIZI DAN KESEHATAN Vol 13 No 2 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i2.236

Abstract

Red beans is one of the local foods that is included in the type of legume and has a high nutrition content of vegetable protein and low fat. Red beans can be processed into red beans tempeh, with a fermentation time treatment that can affect protein and fat levels. This research aims to describes the protein and fat content in fermented red beans tempeh for 3 days. This study uses Experimental Design research using a one-shot case study design, which is to provide treatment time of red beans tempeh for 3 days, each 3 pieces of tempeh / day with each treatment using 100 grams of red beans mixed with 0.1 gram of yeast tempeh Rhizopus sp. Tempeh that has been formed will be analyzed for the nutritional content of protein and fat.The result showed that the protein content in red beans tempeh on day 2 contained as much protein (13.64 grams), on day 3 (13.64 grams) and on day 4 (9.64 grams). While the fat content in red beans tempeh on day 2 is (0.62 grams), day 3 (1.11 grams) and day 4 (1.14 grams). The protein and fat content in red beans tempeh, the longer the fermentation, the more it will affect the nutrients.
Co-Authors Ajijah Yulianti Bela Hafizil Budi Anna Keliat Dewi Lailatul Badriah Djoko Widodo Febryyantoro Febryyantoro Haida Dafitri Harahap, Herlina Indri Mulyasari Khairatul Janah M. Arif Hasan Munjiat Setiani Asih Rananda Satia Siregar Rapna Dewi Rona Cahyantari Merduaty Rr Tutik Sri Hariyati Siti Sundari Siti Yasifa Jamaiah Sri Kantun Sugeng Maryanto Sumi Khairani Venni Marisa Vinirezkie Andaraputri