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All Journal SIGNIFICANT : JOURNAL OF RESEARCH AND MULTIDISCIPLINARY
Nafiah, Azra Nazirah
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Religion Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences

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PEMANFAATAN KACANG HIJAU SEBAGAI PENGANTI KACANG KEDELAI DALAM PEMBUATAN TEMPE Nafiah, Azra Nazirah; Wijayanti, Fitria; Rahayu, Putri
SIGNIFICANT : Journal Of Research And Multidisciplinary Vol 3 No 01 (2024): SIGNIFICANT : Journal Of Research And Multidisciplinary
Publisher : Pusat Studi Ekonomi Publikasi Ilmiah dan Pengembangan SDM Azramedia indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/significant.v3i01.899

Abstract

The purpose of the study was to determine the utilization of green beans as a substitute for soybeans in making tempeh. The method used in this research is the method used in experimental research, with materials and tools in the form of green beans, water, and tempeh yeast. For tools used such as pots, stoves, spoons, tampah, basins, cloth cloth, plastic, toothpicks, and scales. The results of the study provide options and solutions so that tempeh consumed is not only filling but also looks at aspects of its nutritional content, because mung beans are one source of high-protein legumes. The goal is to reduce the fat content of soybeans and replace it with mung beans which are rich in protein, carbohydrates, and vitamins. With the presence of Rhizopus olighporus fungus in the fermentation process of mung bean tempeh, a lactic acid reaction occurs which produces the enzyme amylase which aims to form glucose which is dioxide by microorganisms into lactic acid. This reaction plays a role in increasing the solubility of minerals and the absorption of nutrients by the body.
Co-Authors Fitria Wijayanti, Fitria Rahayu, Putri