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All Journal Jurnal Florea
Hanifah Mukhoyaroh
IKIP PGRI MADIUN
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI Hanifah Mukhoyaroh
Florea : Jurnal Biologi dan Pembelajarannya Vol 2, No 2 (2015)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.726 KB) | DOI: 10.25273/florea.v2i2.415

Abstract

Tempe is a traditional Indonesian food made by fermentation or fermentation using Rhizopus sp. Tempe is made from soybeans with high protein content. Tempeh-making process is influenced by several factors: temperature, humidity and curing time study aims to analyze the influence of soybeans, time, and temperature curing of the protein content of soybean tempe, as a biochemistry lab manual. The research method uses an experimental approach with three replications. Test material using a black and yellow soybeans type of treatment in this study is a type of soybean yellow and black, with a curing time of 18 hours and 36 hours, at a temperature of 100o C and 310o C. The protein content was tested using formol. The results showed black soybean with a temperature of 100o C within 36 hours the highest protein content of 0.72%. Low protein content of the black soybean with a curing temperature of 310o C curing time of 36 hours.
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