Pengaruh Komposisi Dua Jenis Rhizopus dalam Inokulum pada Kedele dan Campuran Kedele - Kacang Hijau terhadap Kandungan Zat Gizi dan Tingkat Kesukaan Konsumen pada Tempe

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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2. ABSTRACT.pdf
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3. DAFTAR ISI .pdf
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4. BAB 1 PENDAHULUAN .pdf
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5. BAB 2 TINJAUAN PUSTAKA .pdf
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6. BAB 3 KERANGKA KONSEPTUAL DAN HIPOTESIS PENELITIAN.pdf
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7. BAB 4 METODE PENELITIAN .pdf
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8. BAB 5·HASIL PENELITIANDAN ANALISIS HASIL PENELITIAN .pdf
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9. BAB 6 PEMBAHASAN .pdf
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10. BAB 7 SIMPULAN DAN SARAN .pdf
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11. DAFTAR ACUAN .pdf
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12. LAMPIRAN .pdf
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Official URL: http://www.lib.unair.ac.id

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 t .empe, 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 B1 , 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. The results showed that the kind of inoculum, either single or combined did not show significant differences in the nutritive values between the groups, while the kind of substrate showed significant differences in nutritive values and their palatability. The higher soybean content, the higher nutritive values of the tempe. On the other hand, tempe made from soybean combined with mung bean in a proportion of 5:1 resulted in a better taste, although its nutritive values was lower than the soybean tempe.

Item Type: Thesis (Disertasi)
Additional Information: KKC KK Dis M 09/02 Pan p
Uncontrolled Keywords: tempe, inoculum , soybean, mung bean
Subjects: T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions: 08. Fakultas Sains dan Teknologi > Program Studi Matematika dan IPA (S3)
Creators:
CreatorsNIM
Tjandra Pantjajani099311502 D
Contributors:
ContributionNameNIDN / NIDK
Thesis advisorSri Utari Purnomo S, Prof . dr130099600
Thesis advisorIndrawati Gandjar, Prof. Dr.140018788
Depositing User: Sulistiorini
Date Deposited: 06 Apr 2023 00:50
Last Modified: 06 Apr 2023 01:10
URI: http://repository.unair.ac.id/id/eprint/122317
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