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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Hermana Hermana
Balai Penelitian Gizi Unit Semboja, Bogor
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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PEMBUATAN LARU TEMPE DAN PENGAMATAN KEKUATANNYA SELAMA PENYIMPANAN Hermana Hermana; Sri Wismaniah Roedjito
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2029.

Abstract

Pembuatan laru tempe dan pengamatan kekuatannja selama penjimpanan. (Preparation of tempeh mold inoculum and observation on its activity during storage). "Laru" or tempeh mold inoculum can be made by growing tempeh mold on rice or "tiwul" (steamed cassava flour). Mold grown rice or "tiwul" is dried in the sun when the spores are fully mature. It is then ground to powder. The spores may also be taken from the dried rice or "tiwul" by rubbing them off with wheat flour. Rice flour or tapioca may be used as substitutes of wheat flour. The flours are also used to dilute the concentration of the spores in inoculum. Another type of tempeh mold in­oculum can be made by grinding dried tempeh into powder. "Laru" made by growing tempeh mold on rice is the best of the three, is easy to be prepared and is inexpensive. The self-life is at least six months when stored in a closed container at room temperature (25°C) Walaupun laru murni tentu sangat baik, cara pembuatan laru murni seperti dikerjakan oleh Yap dan Stanton terlalu sulit dan mahal untuk dilaksanakan oleh pedagang tempe di Indonesia pada masa ini. Pada penelitian ini dicari cara pembuatan laru tempe yang mudal dilakukan dan murah, larunya dapat ditakar dan dapat disimpan lebih lama.
PICUNG (PANGIUM EDULE) SEBAGAI BAHAN PENGAWET IKAN Hermana Hermana; Kutjut Subariah; Darwin Karyadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2030.

Abstract

(Pangium edule) sebagai bahan pengawet ikan (Pitjung (Pangium edule) as a preservative for fish). Pitjung (Pangium edule) contains an antiseptic substance. It can be used as a preservative for fish in combination with salt. The self-life of fish will be increased if, in addition to 3% salt, certain amounts of pitjung are added. Sensory evaluation indicated that a combination of 6% pitjung with 3% salt could keep the fresh characteristics of fish for 6 days, therefore is useful to preserve fish during transport. Cara mengawet ikan seperti dilakukan orang di Labuan Jawa Barat, menggunakan picung (Pangium edule) dan garam. Dengan cara ini garam yang digunakan lebih sedikit daripada yang diperlukan untuk mengasin. Picung terdapat di seluruh Indonesia, memungkinkan penggunaan cara ini di daerah-daerah penangkapan ikan yang kekurangan es atau garam. Penelitian ini bertujuan menilai kegunaan cara tersebut sehubungan dengan kesukaan konsumen.
CARA BARU PEMBUATAN TEMPE Hermana Hermana; Sutedja Sutedja
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2031.

Abstract

Tjara baru pembuatan tempe. (The new method of preparing tempeh). Gizi Indonesia, 2 : 167, 1970. The new method of preparing tempeh involves dehulling of soybean by a burr mill, cooking in water up to the boiling point, soaking in the water used to boil for 22 hours, washing, and reboiling in fresh water. After draining, the beans were left to cool, followed by inoculation with tempeh mold inoculum and wrapping in cheese cloth for 24 hours. Fermentation for 14 to 16 hours were allowed after bagging the beans in perforated polyethylene film having pin-holes one in four square centimeters. Tempeh made by the new method was of milder aroma than traditional tempeh. The keeping quality was three days. On the third day the colour of tempeh remained white, changes in texture and aroma were slight. Dalam usaha untuk lebih mempopulerkan tempe, kami mencari cara pembuatan tempe yang: (1) sederhana, mudah dilakukan dengan kemungkinan gagal sekecil-kecilnya dan (2) menghasilkan tempe yang baik yang dapat disimpan lebih lama dari pada tempe tradisional.
Co-Authors Darwin Karyadi Kutjut Subariah Sri Wismaniah Roedjito Sutedja Sutedja