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All Journal Agrointek Jurnal Sains Peternakan Industria: Jurnal Teknologi dan Manajemen Agroindustri Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Agrocentrum Journal of Community Service (Abdisci)
Nur Hidayat
Universitas Brawijaya Malang
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Pengaruh macam inokulum dan jenis kacang kedelai yang digunakan terhadap kadar protein terlarut dan total padatan terlarut pada tempe Nur Hidayat; Dinda Galuh Wulandini; Dian Handayani
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.22490

Abstract

Tempeh is an Indonesian fermented food product with high nutrients that can be used to increase nutritional value (particularly vegetable protein) for people suffering from stunting, malnutrition, kidney failure with protein metabolism disorders. The purpose of this study was to analyze the interaction effect of variations in inoculum types and variations of soybean species in tempeh fermentation on dissolved protein content and total dissolved solids. The research design used was Completely Randomized Design (CRD) with 2 (two) factors including variations of soybean varieties and tempeh inoculum with 3 (three) levels of treatment for each factor. The test results were analyzed using Two-Way ANOVA. The soluble protein content and the digestibility of tempeh’s protein was only influenced by the type of soybean with imported soybean tempeh yielding the highest output of 0,956% and 4,175% respectively. Tempeh’s protein content was influenced by the type of soybean and inoculum with the best yield of group local soybean tempeh and laru inoculum of 37,69% (%wb). The moisture content of tempeh was only influenced by the type of with the soybean tempeh yielding the highest yield of 61,07% (%wb). Type of inoculum and soybean didn’t affect the tempeh’s total soluble solid. Tempeh S3 K1 (inoculum raprima and imported soybean) had the best interaction amongall parameters which showed dissolved protein content of 1,035%, total dissolved solids of 7,00% brix, total protein content of 22,332%, protein digestibility of 4,848%, and water content of 60,298%
Co-Authors Agus Suryanto Amilatun Mardiyah Danis Alfiana Hardani Desi Wiwis Sahendrati Dian Handayani Dian Wijaya Dinda Galuh Wulandini Effendi, Mas'ud Elviliana Elviliana Halima Wahyu Haryani Hana Afifah Hans Oechsner Ika Atsari Dewi Ilham Akbar Pamungkas Indah Setyowati Pertiwi Jody Moenandir Kevin Maris Pentacolis Khoiril Anam Lusia Sulo Marimpan Musyaroh Musyaroh Nimas Mayang Sabrina Sunyoto Novia Ayu Setyaningtyas Nur Lailatul Rahmah Rekiyana Fatarini Reny N. Utami Retty Liana Putri RirisWaladatun Nafi’ah Sakunda Anggarini Setyono Yudo Tyasmoro Sri Maryani Santoso Sri Suhartini, PhD Sucipto, Sucipto Suprayogi Suprayogi Vitta Rizky Permatasari Widelia Ika Putri Wigbertus Ngabu Wignyanto Wignyanto Yeyen Irawati Yoga Nariswara