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All Journal Didaktik : Jurnal Ilmiah PGSD STKIP Subang
Nazwa Fadhilla
STKIP Al Maksum Langkat
Education

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ANALISIS FERMENTASI KACANG KEDELAI DALAM PRODUKSI TEMPE Nita Natalia Br. Aruan; Nazwa Fadhilla; Nisa Hafizah; Amelia Nur'ain
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 03 (2026): Volume 12 No. 3, September 2026 Publish
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i03.16310

Abstract

Tempeh is a fermented food product widely consumed in Indonesia. It is produced through the fermentation of soybeans using the mold Rhizopus oligosporus. Fermentation functions not only as a food processing method but also as a means of improving the quality and nutritional value of soybeans. This study aims to analyze the soybean fermentation process in tempeh production and examine its effect on the quality of the final product. The method used in this study was a literature review by collecting and examining various relevant scientific sources, including journals, books, and research articles. The findings show that fermentation can improve protein digestibility, reduce anti-nutritional compounds, and enhance the aroma, taste, and texture of tempeh. The success of fermentation is influenced by several factors, including soybean quality, starter culture, temperature, and fermentation duration. Therefore, soybean fermentation plays an important role in producing high-quality and nutritious tempeh.
Co-Authors Amelia Nur'ain Nisa Hafizah Nita Natalia Br. Aruan