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All Journal Jurnal BisTek Pertanian : Agribisnis dan Teknologi Hasil Pertanian
Wulan Cahyaning Ayu
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences

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Analisis Aktivitas Antioksidan, Total Senyawa Fenolik Dan Kandungan Cemaran Aflatoksin Pada Tempe Dari Berbagai Varietas Kedelai (Glycine Max L. Merill) Wulan Cahyaning Ayu
BiSTeK Pertanian Vol 12 No 1 (2025): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v9i2.58

Abstract

Tempe is an authentic Indonesian fermented product made from soybeans or other types of beans that use the fungus Rhizopus oligosporus and uses the fungus Rhizopus oryzae. Soybean (Glycine max) is one of the sources of vegetable protein, which is relatively cheap compared to animal protein sources. Soybeans contain phenolic compounds. Phenolic compounds contained in soybeans partly act as antioxidants. Soybeans also contain aflatoxin. Tempe made from fermented soybeans can be indicated aflatoxin. In this study using a Complete Random Design (CRD) with four varieties treatment and that is import soybeans "Bola" (A1), local soybean varieties Dena 1 (A2), local soybean varieties Devon 1 (A3) and local soybean varieties Anjasmara (A4).
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