Jurnal Teknologi & Industri Hasil Pertanian
Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian

Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh]

Uswatun Hasanah Yarfaryh (Faculty of Food Technology and Agroindustry, University of Mataram)
Baiq Rien Handayani (Faculty of Food Technology and Agroindustry, University of Mataram)
Mutia Devi Ariyana (Faculty of Food Technology and Agroindustry, University of Mataram)
Firman Fajar Perdhana (Faculty of Food Technology and Agroindustry, University of Mataram)
Afrisha Sekar Namira (Faculty of Food Technology and Agroindustry, University of Mataram)

Article Info

Publish Date
07 Jul 2023

Abstract

Tofu dregs tempeh is tempeh made from by-products of tofu processing. Tofu dregs tempeh contains high water content to exceed the SNI standard. The objective of this research was to determine the effect and the best result of drying time using an oven dryer at 60oC on the quality of tofu dregs tempeh. The method used in this research was a Completely Randomized Design (CRD) with seven treatments drying times 0, 15, 30, 45, 60, 7, and 90 minutes at 60oC. Significant difference data were tested for parameters of chemical quality (water content and water activity), and microbial quality (total microbial, mold mass, and mycelium area).  A drying time of 60 minutes is recommended as the best treatment to produce tofu dregs tempeh with the following characteristic of 61.77% water content which has met the requirement of SNI No. 3144:2015; 0.82 water activity (Aw); 5.89 log CFU/g total microbial; 1.72% mold mass and; 30.66% mycelium area.

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Journal Info
Jurnal Teknologi & Industri Hasil Pertanian
Website

Abbrev

Publisher

Universitas Lampung

Subject

Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

Description

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