Kandungan Gizi Dan Asam Glutamat Sere Kedele Dengan Perlakuan Lama Perebusan Kedele

Putu Ari Sandhi Wipradnyadewi - (Universitas Udayana)
Ida Bagus Wayan Gunam
Komang Ayu Nocianitri
Luh Dian Rna Fajarini

Itepa : Jurnal Ilmu dan Teknologi Pangan
Vol. 15 No. 2 (2026): ITEPA

Sere kedele is a traditional food made from fermented soybeans, which is usually made by people on the southeast coast of Bali Island. In making soybean sere, the boiling time for soybeans ranges from 2 to 3 hours, which will affect the nutritional content and glutamic acid levels. This research aims to determine the optimal boiling time for nutritional content and glutamic acid levels. Soybean boiling time is 2 hours (P1) and 3 hours (P2). The design used was the T-test with 7x repetitions. The analysis showed that the 2-hour boiling treatment yielded the best water 59.65%, ash 2.29%, soluble protein 2.99%, and glutamic acid contents 2.46% compared to the 3-hour boiling treatment.