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Journal : Madani: Multidisciplinary Scientific Journal

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Pengaruh Suhu Fermentasi dan Takaran Ragi terhadap Percepatan Proses Pematangan Tempe Nugraheni, Alifah Fitria; Faizzah, Arum Nur; Rossandini, Sheila Mustafida; Indahsari, Fariha Rahma; Aripin, Ipin
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 11 (2025): December 2025
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17879384

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu fermentasi, dan takaranragi Rhizopus oligosporus terhadap kecepatan pematangan tempe, serta menentukankombinasi yang paling efektif untuk mempercepat proses fermentasi tanpa menurunkankualitas produk. Penelitian ini menggunakan metode eksperimen kuantitatif denganmenerapkan dua variasi suhu fermentasi, yaitu 30°C dan 38°C, serta dua takaran ragi, yaitu0,05% dan 0,1%. Proses pembuatan tempe dilakukan melalui tahapan standar perendamankedelai, perebusan, pengupasan kulit, pendinginan, pencampuran ragi, pengemasan, dan fermentasi selama 48 jam. Pengamatan dilakukan setiap enam jam untuk menilai indikatorpematangan berupa pertumbuhan miselium putih, tekstur padat, warna merata, dan aroma khas tempe. Analisis data dilakukan secara deskriptif kuantitatif dengan membandingkanwaktu pematangan pada tiap perlakuan. Hasil menunjukkan bahwa suhu fermentasi memilikipengaruh besar terhadap kecepatan fermentasi, ditunjukkan dengan tempe pada suhu 30°C membutuhkan waktu 50 jam pada ragi 0,05% dan 48 jam pada ragi 0,1%, sedangkan pada suhu 38°C pematangan berlangsung lebih cepat yaitu 30 jam dengan ragi 0,05% dan 26 jam dengan ragi 0,1%. Meskipun demikian, suhu 38°C dengan ragi 0,1% menyebabkanpertumbuhan miselium kurang merata dan berpotensi menurunkan kualitas tempe. Dengandemikian, kombinasi suhu 30°C dengan takaran ragi 0,1% menjadi perlakuan yang paling optimal karena mampu mempercepat fermentasi sekaligus menghasilkan tempe dengankualitas fisik yang baik dan aroma khas yang tetap terjaga. Kesimpulannya, percepatanfermentasi tempe memerlukan pengaturan suhu yang tepat dengan dosis ragi optimal untukmenghasilkan produk yang cepat matang dan tetap berkualitas.
Analisis Lama Perendalam Kedelai Terhadap Kualitas Tempe (Rasa, Warna, dan Tekstur) untuk Bahan Olahan Mendoan Fidelia, Felisiana; Prihanza, Melvitha Putri; Yulita, Nova; Khasanah, Uswatun; Aripin, Ipin
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 11 (2025): December 2025
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17946481

Abstract

The purpose of this study was to analyze the effect of soybean soaking time on the quality of tempeh as a mendoan ingredient, especially in terms of taste and texture. Mendoan tempeh has unique sensory characteristics that are largely determined by the quality of tempeh in the initial stages of processing, so that the soybean soaking process is an important factor that needs to be studied scientifically. The research method/approach used was an experimental method with a completely randomized design, where the treatment was a variation of soybean soaking time for 8 hours, 12 hours, and 16 hours. Data were obtained through organoleptic tests using a hedonic scale on the taste and texture of mendoan tempeh, involving untrained panelists, then analyzed using analysis of variance (ANOVA) with the help of SPSS software. The results of the study showed that variations in soybean soaking time had a significant effect on the quality of taste and texture of tempeh as a mendoan ingredient. The 12-hour soaking time produced the highest preference value for both sensory parameters compared to other treatments. The conclusion of this study confirms that controlling the soaking time of soybeans is a crucial initial stage in producing optimal quality tempeh for processed mendoan, and has the potential to become a technical reference for traditional food business actors in improving product quality.
Co-Authors Abda Abda Abdur Rasyid, Abdur Anilia Ratnasari, Anilia Ar-Rahman, Tegar Cliffaraldo Dede Salim Nahdi Desi Wulandari Djohar Maknun Estining Titah Kinasih Faizzah, Arum Nur Febriana, Salma Fidelia, Felisiana Gaffar, Aden Arif Handayani, Mutia Dewi Indahsari, Fariha Rahma Ismunadi, Ali Jabar, Muhammad Barin Abdul Jajang aisyul Muzakki, Jajang aisyul Kurniawan, Gita Erlangga Mu'minah, Iim Halimatul Muzzaki, Jajang Aisyul Natadiwijaya, Ismail Fikri Norita Agustina Subagyo Nugraheni, Alifah Fitria Nurhidayat, Rafi Prihanza, Melvitha Putri Rachman, Dwi Fauzi Rahmawati, Rima Aulia Rossandini, Sheila Mustafida Sabrina, Mutiah Nur Setiasih Setiasih, Setiasih Sudirno, Dadang Sugandi, M. Kurnia Sugandi, Muhamad Kurnia Sugianto Sugiharti, Sindi Sulaiman, Husnan Suryaningsih, Yeni Topik Hidayat Vitta Yaumul Hikmawati Wawan Darmawan Yuliana, Eva Yulianti, Diana Yulita, Nova