Tjandra Pantjajani, - (1998) PENGARUH KOMPOSISI DUA JENIS RHIZOPUS DALAM INOKULUM PADA KEDELE DAN CAMPURAN KEDELE- KACANG HIJAU TERHADAP KANDUNGAN ZAT GIZI DAN TINGKAT KESUKAAN KONSUMEN PADA TEMPE. Disertasi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The purpose of this research was to study two kinds of inoculum (Rhizopus, UICC 116 and UICC 128) either single or combined, on the nutritive values and the palatability of tempe, made from either soybean or in combination with mung bean in a proportion of 3:1, 4:1, or 5:1. The fermentation period was 24 hours. The nutritive values include : protein, lipid, carbohydrate, vitamin Bl’ iron, phosphor, fibre, NPU, digestibility, fatty acids, and amino acids. The data of the nutritive values were analyzed by 3-ways anova followed by multiple t-test. The palatability was measured by the organoleptic test and the data were analyzed by the Friedman test followed by a multiple comparison. Both analysis used 5% levels of confidence.

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