Karakteristik Mutu Tempe Dari Biji Ketapang Dan Kacang Merah

Tempeh is the product of fermented grains using Rhizopus oligosporus. Ketapang’s high protein allows it to be processed into tempeh and red beans can be added to diversify the nutritional content of the resulting tempeh. This research aims to determine the best ratio of ketapang seeds and red beans in making tempeh that meets SNI 3144:2015 concerning tempeh. This research was conducted experi…