Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal ComTech: Computer, Mathematics and Engineering Applications
Rimmaria Marida
Sahid University Jakarta
Computer Science & IT Engineering Mathematics

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : ComTech: Computer, Mathematics and Engineering Applications

 1 
Chemical Characteristics of Pumpkin Seed Tempeh from Soybean and Pumpkin Seeds Shanti Pujilestari; Diny A. Sandrasari; Rimmaria Marida
ComTech: Computer, Mathematics and Engineering Applications Vol. 8 No. 2 (2017): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v8i2.3757

Abstract

The aim of this research was to find the effect of the combination of soybean and pumpkin seeds on the chemical characteristics of pumpkin seed tempeh. The pumpkin seed tempeh samples were analyzed for its water, ash, protein, fat, carbohydrate and crude fiber. Meanwhile, support data were isoflavone and zinc. Sensory hedonic was conducted by 25 untrained panelists for selecting the best formulation of soybean and pumpkin seeds in tempeh. The result shows the formulation of soybean and pumpkin seeds in various combinations (100:0, 85:15, 70:30, 55:45, and 40:60). It gives a significant effect on the water, protein, fat, carbohydrate, and crude fiber. Moreover, all acceptance on pumpkin seed tempeh is on the level of α = 0,01 and α = 0,05. The best combination of soybean and pumpkin seeds is 40:60, with chemical analysis results which are water (33,7%), ash (5,31%), protein (65,65%), fat (54,57%), carbohydrate (5,94%), crude fiber (14,06%) (db), zinc (30,05 ppm), and isoflavones (42,10 mg/100g). Chemical characteristics of the selective pumpkin seed tempeh have fulfilled SNI 3144-2015 regarding water, protein and fat.
Co-Authors Diny A Sandrasari, Diny A Shanti Pujilestari, Shanti