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All Journal Jambura Journal of Food Technology
Dewi, Mira Kurniawati
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Agriculture, Biological Sciences & Forestry

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CHEMICAL CHARACTERISTICS OF SORGUM (Sorgum bicolor) TEMPEH WITH SUBSTITUTION OF GUDE BEAN (Cajanus cajan) Dewi, Mira Kurniawati; Handayani, Anna Mardiana
Jambura Journal of Food Technology Vol 7, No 03 (2025): DESEMBER
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i03.35479

Abstract

Tempeh is a traditional food processed using a fermentation method to produce a distinctive flavor. Tempeh is made with soybeans as the main ingredient. Currently, it is often made by mixing legumes such as cowpeas, red beans, mung beans, and sorghum. Sorghum tempeh can be made using pigeon peas, but no research has ever been conducted on the chemical characteristics of sorghum tempeh with pigeon pea substitution. The purpose of this study was to chemically characterize sorghum tempeh with pigeon pea substitution and fermentation times of 48 and 72 hours. The study used a completely randomized design with two factors: variations in the level of pigeon pea substitution and fermentation time, resulting in eight treatments. The research parameters observed were water, ash, protein, fat, and carbohydrate content. The results showed that pigeon pea substitution and fermentation affected protein content, but did not affect water, ash, fat, or carbohydrate content. Fermentation time can increase water, protein, and carbohydrate content.
Co-Authors Anna Mardiana Handayani