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Bakhrin ,
Universitas Muhammadiyah Sumatera Utara
Agriculture, Biological Sciences & Forestry

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STUDI PEMBUATAN TEMPE DARI BIJI KARET Bakhrin ,; Rahmi Zulhida; Deni Seno
AGRIUM: Jurnal Ilmu Pertanian Vol 18, No 2 (2013)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.098 KB) | DOI: 10.30596/agrium.v18i2.351

Abstract

This study aimed to investigate the effect of different concentrations of yeast in making tempeh from seed karet.Rancangan completely randomized (CRD) was used with two (2) yeast replication factor I concentrations (K) comprises 4 levels, yaituK1 = 0.2%, K2 = 0.4%, 0.6% = K3, and K4 = 0.8%. factor of 2 long fermentation (L) comprises 4 levels ie L1 = 12 hours = 24 hours L2, L3 = 36jam, L4 = 48 hours. The concentration of yeast members very real effect on carbohydrate carbohydrates where K1 is the highest at 8.850% was the highest carbohydrate fermentation contained in L1 is 8.360%. Keywords: tempeh, beans, yeast, fermentation
Co-Authors Deni Seno Rahmi Zulhida