Institutional Repository | Satya Wacana Christian University: Pengaruh Konsentrasi Inokulum Terhadap Kualitas Tempe Kedelai (Glycine Max (L.) Merr) Var. Grobogan
PENGARUH KONSENTRASI INOKULUM TERHADAP KUALITAS TEMPE
KEDELAI (Glycine max (L.) Merr) Var. GROBOGAN
THE EFFECT OF INOCULUM CONCENTRATIONS ON THE QUALITY OF
SOYBEAN TEMPE (Glycine max (L.) Merr) Var. GROBOGAN
Oleh,
Reni Kumalasari
NIM: 652008022
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika
guna memenuhi sebagian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia)
Program Studi Kimia
Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Salatiga
2012
PENGARUH KONSENTRASI INOKULUM TERHADAP KUALITAS TEMPE
KEDELAI (Glycine max (L.) Merr) Var. GROBOGAN
THE EFFECT OF INOCULUM CONCENTRATIONS ON THE QUALITY OF
SOYBEAN TEMPE (Glycine max (L.) Merr) Var. GROBOGAN
Reni Kumalasari*, Lusiawati Dewi**, Susanti Pudji Hastuti**
*Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**Dosen Program Studi Kimia Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Jalan Diponegoro 52-60 Salatiga 50711; e-mail: kumalasari.reni90@yahoo.com
ABSTRACT
The study about the effect of inoculum concentrations on the quality of soybean tempe
(Glycine max (L.) Merr) Var. Grobogan had been conducted since February until May
2012. The purposes of this study were: Firstly, to obtain physical and chemical
characteristics of tempe from Grobogan soybean using LIPI inoculum, and secondly, to
determine the best inoculum concentration based on the physical and chemical
characteristics. Water content was measured by oven method, protein content by
Kjeldahl method, ash content, fat and crude fiber by Gravimetric method. The data
were analyzed using Randomized Completely Block Design (RCBD), 5 treatments and 5
replications. As the treatment is the addition of LIPI inoculum from Grobogan soybean
ready for fermentation are 0,1% w/w (0,1 g inoculum/ 100 g of soybean), 0,15% w/w,
0,2% w/w, 0,25% w/w, and 0,3% w/w respectively. The Honestly Significant Differences
(HSD) at 5% level significance was used. The results showed that nutrient content of
tempe has met the quality standards of SNI 3144:2009 while soybean tempe crude fiber
content obtained exceeds the quality standard. The highest content of the chemical
characteristics i.e. ash, protein and fat found in the addition inoculum concentration of
0,1%, the highest crude fiber content was in the addition inoculum concentration of
0,3%, whereas the highest water content was in the addition inoculum concentration of
0,2%. The best quality value of tempe which showed the good physical and chemical
characteristics at the addition of inoculum concentration of 0,15%.
Keywords: Tempe, Grobogan soybean, LIPI inoculum
1
KEDELAI (Glycine max (L.) Merr) Var. GROBOGAN
THE EFFECT OF INOCULUM CONCENTRATIONS ON THE QUALITY OF
SOYBEAN TEMPE (Glycine max (L.) Merr) Var. GROBOGAN
Oleh,
Reni Kumalasari
NIM: 652008022
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika
guna memenuhi sebagian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia)
Program Studi Kimia
Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Salatiga
2012
PENGARUH KONSENTRASI INOKULUM TERHADAP KUALITAS TEMPE
KEDELAI (Glycine max (L.) Merr) Var. GROBOGAN
THE EFFECT OF INOCULUM CONCENTRATIONS ON THE QUALITY OF
SOYBEAN TEMPE (Glycine max (L.) Merr) Var. GROBOGAN
Reni Kumalasari*, Lusiawati Dewi**, Susanti Pudji Hastuti**
*Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**Dosen Program Studi Kimia Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Jalan Diponegoro 52-60 Salatiga 50711; e-mail: kumalasari.reni90@yahoo.com
ABSTRACT
The study about the effect of inoculum concentrations on the quality of soybean tempe
(Glycine max (L.) Merr) Var. Grobogan had been conducted since February until May
2012. The purposes of this study were: Firstly, to obtain physical and chemical
characteristics of tempe from Grobogan soybean using LIPI inoculum, and secondly, to
determine the best inoculum concentration based on the physical and chemical
characteristics. Water content was measured by oven method, protein content by
Kjeldahl method, ash content, fat and crude fiber by Gravimetric method. The data
were analyzed using Randomized Completely Block Design (RCBD), 5 treatments and 5
replications. As the treatment is the addition of LIPI inoculum from Grobogan soybean
ready for fermentation are 0,1% w/w (0,1 g inoculum/ 100 g of soybean), 0,15% w/w,
0,2% w/w, 0,25% w/w, and 0,3% w/w respectively. The Honestly Significant Differences
(HSD) at 5% level significance was used. The results showed that nutrient content of
tempe has met the quality standards of SNI 3144:2009 while soybean tempe crude fiber
content obtained exceeds the quality standard. The highest content of the chemical
characteristics i.e. ash, protein and fat found in the addition inoculum concentration of
0,1%, the highest crude fiber content was in the addition inoculum concentration of
0,3%, whereas the highest water content was in the addition inoculum concentration of
0,2%. The best quality value of tempe which showed the good physical and chemical
characteristics at the addition of inoculum concentration of 0,15%.
Keywords: Tempe, Grobogan soybean, LIPI inoculum
1