CD Skripsi

Potensi Biji Nangka Dan Biji Saga Sebagai Bahan Baku Pembuatan Tempe Komplementasi

---

This study aims to evaluate the quality of tempeh complementation from
jackfruit seeds and saga. This research carried out experiments using Complete
Randomized Design (CRD) to six treatment that is: NS0 (100% soy as a control);
NS1 (90 jackfruit seeds : 10 saga); NS2 (80 jackfruit seeds : 20 saga); NS3 (70
jackfruit seeds : 30 saga); NS4 (60 jackfruit seeds : 40 saga) and NS5 (50 jackfruit
seeds : 50 saga). The results showed that the complementation of jackfruit seeds
and saga significantly affect the moisture content, ash content, protein content, fat
content, color, aroma, taste and overall assessment and they have been conformed
tempeh ISO standards, except fat content. Jackfruit seeds and saga
complementation NS4 (60 jackfruit seeds : 40 saga) will produce a better tempeh
with moisture content 61.53%, ash content 0.93%, protein content 28.87%, fat
content 5.98%, white color, less-typical tempeh aroma, tastes a good and overall
assessment is less preferred by the panelists.
Keyword : Jackfruit seeds, saga, tempeh, fermentation, Rhizopus sp.

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

06 03.112 (0008)

Penerbit

Pekanbaru : Universitas Riau - FAPERTA - Teknologi Hasil Pertanian., 2012

Deskripsi Fisik

viii, 64 hlm.: ilus.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

06 03.112 (0008)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

-

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar