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All Journal Jurnal Bioindustri Journal of Bioindustry
Aruntari Junimdiyan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Energy Environmental Science

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DIVERSIFICATION OF TAPIOCA TEMPE CHIPS WITH MUNG BEANS Aruntari Junimdiyan; Oke Anandika Lestari; Lucky Hartanti
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2 (IN PRESS)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2244

Abstract

Tapioca tempeh chips are chips made from fermented tempeh together with tapioca. As an effort to diversify raw materials, a formulation of soybeans with mung beans 80:20 was carried out. Thus, an optimum ratio of tapioca and total beans is needed in making soybean-mung bean tapioca tempeh chips. This study aims to obtain the best tapioca concentration based on the physicochemical and sensory characteristics of soybean-mung bean tempeh chips. The treatments used were the ratio of tapioca:total beans, namely 1:4, 1:2, 3:4 and 1:1. The best treatment in the study of soybean-mung bean tempeh chips with the addition of tapioca was the treatment of tapioca:total beans ratio of 1:2. The physicochemical and organoleptic characteristics of the best treatment (tapioca:total beans ratio of 1:2) had a water content of 2.81%, protein content of 15.24%, acid insoluble ash content of 0.009%, free fatty acids of 2.50%, crispness of 36.78. The best soybean-mung bean tempeh chips with the addition of tapioca have descriptive sensory characteristics, namely brownish color, typical tempeh taste, slightly unpleasant aroma, crunchy texture and overall preference.
DIVERSIFICATION OF TAPIOCA TEMPE CHIPS WITH MUNG BEANS Aruntari Junimdiyan; Oke Anandika Lestari; Lucky Hartanti
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2 (IN PRESS)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2244

Abstract

Tapioca tempeh chips are chips made from fermented tempeh together with tapioca. As an effort to diversify raw materials, a formulation of soybeans with mung beans 80:20 was carried out. Thus, an optimum ratio of tapioca and total beans is needed in making soybean-mung bean tapioca tempeh chips. This study aims to obtain the best tapioca concentration based on the physicochemical and sensory characteristics of soybean-mung bean tempeh chips. The treatments used were the ratio of tapioca:total beans, namely 1:4, 1:2, 3:4 and 1:1. The best treatment in the study of soybean-mung bean tempeh chips with the addition of tapioca was the treatment of tapioca:total beans ratio of 1:2. The physicochemical and organoleptic characteristics of the best treatment (tapioca:total beans ratio of 1:2) had a water content of 2.81%, protein content of 15.24%, acid insoluble ash content of 0.009%, free fatty acids of 2.50%, crispness of 36.78. The best soybean-mung bean tempeh chips with the addition of tapioca have descriptive sensory characteristics, namely brownish color, typical tempeh taste, slightly unpleasant aroma, crunchy texture and overall preference.
Co-Authors Lucky Hartanti Oke Anandika Lestari