Institutional Repository | Satya Wacana Christian University: Eksplorasi Kualitas Tempe Kedelai Masa Frementasi Tiga Hari dan Empat Hari di Salatiga
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EKSPLORASI KUALITAS TEMPE KEDELAI MASA FERMENTASI
TIGA HARI DAN EMPAT HARI DI SALATIGA
EXPLORATION OF SOYBEAN TEMPE ON THREE AND FOUR DAYS
FERMENTATION IN SALATIGA
Aditya Krisnha Permana*, Lusiawati Dewi**
*) Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**) Dosen Program Studi Biologi Fakultas Biologi
Universitas Kristen Satya Wacana, Salatiga
Jl. Diponegoro 52-60 Salatiga 50711 Jawa Tengah – Indonesia
Email : killer_cross_over_8@yahoo.co.id
ABSTRAK
This is the research on the quality of soybean Tempe that has been fermented for three to four
long days in the chemical laboratory, faculty of Science and Mathematics, UKSW, Salatiga. The
aim of this study was to obtain data on the levels of protein, fat, moisture content, fiber content,
ash content and carbohydrate content of tempe that has been processed in Salatiga by
fermentation for three to four days. The parameter that was tested to determine the quality of
tempe with the fermentation time of three to four days are moisture content, ash content, fat
content, protein content, carbohydrates and fiber content. The Data that was recieved was
analyzed with simple statistiks and compared with the standard SNI 01-3144-2009. From the test
results we can conclude that the water content of the five samples exceeded the standard SNI 013144-2009 that is above 65%, ash content for the five samples of Tempe that has been fermented
for three to four days is in conformity with SNI standards 01-3144-2009 that is below 1 , 5%.
The soybean fiber content that has been fermented for a period of three to four days is in
conformity with the SNI standard 01-3144-2009 that is below 2.5%. The fifth sample
carbohydrate content of tempe is quite stable and can not be compared with the standard SNI
01-3144-2009 because there is no reference. Soybean protein content that has been incubated
for a period of 3 days no.3 and no.4 are in accordance with SNI standards 01-3144-2009 that is
16.17% and 16.03%. The fat content of the five samples of tempe that has been fermented for
three to four days is still less than the quality standard of SNI 01-3144-2009 that is below 10%.
Keywords: moisture, ash, fat, protein, carbohydrates and fiber.
EKSPLORASI KUALITAS TEMPE KEDELAI MASA FERMENTASI
TIGA HARI DAN EMPAT HARI DI SALATIGA
EXPLORATION OF SOYBEAN TEMPE ON THREE AND FOUR DAYS
FERMENTATION IN SALATIGA
Aditya Krisnha Permana*, Lusiawati Dewi**
*) Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**) Dosen Program Studi Biologi Fakultas Biologi
Universitas Kristen Satya Wacana, Salatiga
Jl. Diponegoro 52-60 Salatiga 50711 Jawa Tengah – Indonesia
Email : killer_cross_over_8@yahoo.co.id
ABSTRAK
This is the research on the quality of soybean Tempe that has been fermented for three to four
long days in the chemical laboratory, faculty of Science and Mathematics, UKSW, Salatiga. The
aim of this study was to obtain data on the levels of protein, fat, moisture content, fiber content,
ash content and carbohydrate content of tempe that has been processed in Salatiga by
fermentation for three to four days. The parameter that was tested to determine the quality of
tempe with the fermentation time of three to four days are moisture content, ash content, fat
content, protein content, carbohydrates and fiber content. The Data that was recieved was
analyzed with simple statistiks and compared with the standard SNI 01-3144-2009. From the test
results we can conclude that the water content of the five samples exceeded the standard SNI 013144-2009 that is above 65%, ash content for the five samples of Tempe that has been fermented
for three to four days is in conformity with SNI standards 01-3144-2009 that is below 1 , 5%.
The soybean fiber content that has been fermented for a period of three to four days is in
conformity with the SNI standard 01-3144-2009 that is below 2.5%. The fifth sample
carbohydrate content of tempe is quite stable and can not be compared with the standard SNI
01-3144-2009 because there is no reference. Soybean protein content that has been incubated
for a period of 3 days no.3 and no.4 are in accordance with SNI standards 01-3144-2009 that is
16.17% and 16.03%. The fat content of the five samples of tempe that has been fermented for
three to four days is still less than the quality standard of SNI 01-3144-2009 that is below 10%.
Keywords: moisture, ash, fat, protein, carbohydrates and fiber.