JURNAL ILMU PERTANIAN
Vol 18, No 2 (2013)

STUDI PEMBUATAN TEMPE DARI BIJI KARET

Bakhrin , (Universitas Muhammadiyah Sumatera Utara)
Rahmi Zulhida (Unknown)
Deni Seno (Unknown)

Article Info

Publish Date
20 May 2015

Abstract

This study aimed to investigate the effect of different concentrations of yeast in making tempeh from seed karet.Rancangan completely randomized (CRD) was used with two (2) yeast replication factor I concentrations (K) comprises 4 levels, yaituK1 = 0.2%, K2 = 0.4%, 0.6% = K3, and K4 = 0.8%. factor of 2 long fermentation (L) comprises 4 levels ie L1 = 12 hours = 24 hours L2, L3 = 36jam, L4 = 48 hours. The concentration of yeast members very real effect on carbohydrate carbohydrates where K1 is the highest at 8.850% was the highest carbohydrate fermentation contained in L1 is 8.360%. Keywords: tempeh, beans, yeast, fermentation

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Journal Info
JURNAL ILMU PERTANIAN
Website

Abbrev

AGRIUM

Publisher

Universitas Muhammadiyah Sumatera Utara

Subject

Agriculture, Biological Sciences & Forestry

Description

Jurnal Ilmu Pertanian "AGRIUM" adalah publikasi ilmiah yang diterbitkan dua kali dalam setahun untuk mengkomunikasikan hasil-hasil penelitian ataupun review yang dirancang sebagai sarana komunikasi untuk para ilmuwan/peneliti yang terkait dengan bidang ...