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Please use this identifier to cite or link to this item: http://repository.uksw.edu/handle/123456789/4677
Title: Kadar Protein dan Organoleptik pada berbagai Macam Tempe dengan Variasi Bahan dari Koro Pedang (Canavalia ensiformis L. DC)
Authors: Wijaya, Agustina Intan Pramitasari
Keywords: jack bean;soybean;tempe;protein content;organoleptic test
Issue Date: 2013
Publisher: Program Studi Kimia FSM-UKSW
Abstract: Jackbean (Canavalia ensiformis L. DC) can be used to substitute soybean (Glycine max (L.) Merr) in tempe. Jack bean has a high protein content, economical and easily breed. This study aimed to compare the moisture content and protein content in proportion of jack beans and soybeans 100:0, 0:100, 70:30, 30:70, 90:10, 10:90 and 50:50, and also to determine the concentration ratio of jack beans and soybeans most preferred by consumers in terms of texture, aroma, taste and appearance of tempe through organoleptic tests. The moisture content was measured by gravimetric method, protein content by Biuret method, and organoleptic by hedonic test. From the research, data of tempe with a comparison of jack beans and soybeans are: moisture content ranged between 58,56% - 59,64%, protein content between 2,37% - 10,32%. The highest moisture content and protein content is tempe with 0:100 ratio of jack beans and soybeans. The result of organoleptic test most preferred by consumers in terms of texture, aroma, taste and appearance of tempe showed panelists liked tempe with a ratio of jack beans and soybeans 10:90.
URI: http://repository.uksw.edu/handle/123456789/4677
Appears in Collections:T1 - Chemistry

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