Jurnal Litbang Edusaintech
Vol. 2 No. 2 (2021): Volume 2 No 2 2021

Karakteristik Organoleptik dari tempe modifikasi dengan kacang kedelai hitam (Glycine max (L) Merrit)

Alfi Rahmawan (Food Technology Department Universitas Sultan Ageng Tirtayasa)
Ihsan Jabran Mumtaz (Food Technology Department Universitas Sultan Ageng Tirtayasa)
Rera Haiefinah (Food Technology Department Universitas Sultan Ageng Tirtayasa)
Lulu Zakiyah Hasna (Food Technology Department Universitas Sultan Ageng Tirtayasa)
Elisabeth Michaela Pareira (Food Technology Department Universitas Sultan Ageng Tirtayasa)
Rifqi Ahmad Riyanto (Food Technology Department Universitas Sultan Ageng Tirtayasa)
Vega Yoesepa Pamela (Food Technology Department Universitas Sultan Ageng Tirtayasa)

Article Info

Publish Date
31 Dec 2021

Abstract

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.

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Journal Info
Jurnal Litbang Edusaintech
Website

Abbrev

jle

Publisher

Lembaga LitbangMu Jawa Tengah

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Industrial & Manufacturing Engineering

Description

The Jurnal Litbang Edusaintech (JLE) is an open access and peer-reviewed journal, published by LitbangMu Jawa Tengah, which is a dissemination medium for research result from scientists and engineers in many fields of Education, Science and Technology. JLE is a biannual journal. The editors welcome ...