Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal BisTek Pertanian : Agribisnis dan Teknologi Hasil Pertanian
Yudiono, Kukuk
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Lama Perendaman Dan Metode Pengolahan Tempe Terhadap Sifat Kimia, Mikrobiologi Dan Organoleptik Dian Oktrianis Buulolo; Yudiono, Kukuk; Susilowati, Sri
BiSTeK Pertanian Vol 10 No 2 (2023): Desember : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v10i2.72

Abstract

Tempeh is a traditional Indonesian food made from fermented soybeans with the fungus Rhizopus Oligosporus and has a distinctive aroma. Tempeh contains many nutrients that are beneficial to health because the nutriens are more easily digested, absorbed, and utilized by the body. An important principle in preparing good tempeh is soaking and boiling it. Soaking is used to achive a suitable pH (acidity) for mold growth, namely 3.5-5.2. and boiling is used to soften soybean seeds and inactivate microbes that grow during soaking. The purpose of this study was to see the effect, interaction between soaking time and processing method on the chemical, microbiological and organoleptic properties of tempeh. This study used a Completely Randomized Design (CRD) factorial two factors. Factor I soaking time (12 hours, 18 hours, and 24 hours). Factor II is the tempeh processing method (one time boiling method and the two-time boiling method). Statistical Analysis using Analysis of Variance (ANOVA) with IBM SPSS version 20 and later Duncan Multiple Range Test (DMRT). Organoleptic test using Ranking Test. Soaking duration and processing method had a significant effect on the observed parameters of water content, protein, antioxidants, color and had no significant effect on the parameters of Total Plate Count (TPC) of mold, as well as texture and odor organoleptic tests. Best on the Indonesian National Standart for 12 hour soaking and one time processing/boiling method, the resulting tempeh contains 57,10% water content, 47,25% protein, 0,39% antioxidants, Total Plate Count (TPC) mold 258 CFU/g x 10-1 and organoleptic texture (compact when sliced), color (white evenly all over the surface), and smell/aroma (typical tempeh odor)
Pengaruh Lama Perebusan Kedelai (Glycine max. L) Menggunakan Autoclave Terhadap Senyawa Fitokimia Tempe Sri Rahayu, Patricia; Yudiono, Kukuk; Nendra Prasetya, Hendrikus
BiSTeK Pertanian Vol 11 No 1 (2024): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v11i1.81

Abstract

Tempe is a traditional Indonesian food, a processed product made from soybeans which is formed from the Rhizopus Sp type mold, especially from the R. oligosporus species through a fermentation process. The tempeh production process needs to be improved in terms of time efficiency, cost, workmanship effectiveness and nutrition. This improvement can be done by boiling the soybeans in an autoclave. Soybeans contain antioxidant compounds in the form of isoflavones, tocopherol and ascorbate. Antioxidants are really needed by the body as an antidote to free radicals because they work by donating one electron to compounds that are oxidants so that the negative impact of oxidants can be inhibited. The aim of this research was to determine the effect of boiling time for soybeans (Glycine max L.) in an autoclave on phytochemical compounds (total polyphenols, total flavonoids and antioxidants) as well as the sensory properties (color and compactness) of soybean tempeh. This research method uses a non-factorial experimental design prepared with RAL (Completely Randomized Design) which consists of 1 factor, namely the length of boiling soybeans in an autoclave with 4 treatment levels P1 (5 minutes), P2 (10 minutes), P3 (20 minutes), P4 (30 minutes) and each treatment was repeated 3 times. The results showed that the highest total phenolic content and total flavonoid content were obtained from soybean tempeh with soybean tempeh treatment in an autoclave for 5 minutes, namely 5.33 mgGAE/g and 0.121 mgQE/g, while the highest antioxidant activity was obtained from soybean tempeh with boiling treatment. soya bean. in an autoclave for 30 minutes, namely 11.32%
Co-Authors Dian Oktrianis Buulolo Nendra Prasetya, Hendrikus Sri Rahayu, Patricia Sri Susilowati