ALKIMIA : Jurnal Ilmu Kimia dan Terapan
Vol 2 No 1 (2018): ALKIMIA

Perbandingan Mutu Tempe Dari Kacang Kedelai Dengan Kacang Tanah

Ahsanunnisa, Riska (Unknown)

Article Info

Publish Date
28 Feb 2018

Abstract

Tempe is traditional Indonesian food that has been known for a long time. Research on the quality of tempe with variations of peanut and soybean aims to see the variation of tempe making using peanut and soybean. Quality testing in this study through organoleptic test and chemical analysis such as water content, and ash content. The result of organoleptic test on flavour showed that panelist preferential T2 much higher than T1. The average water content respectively were 59,11% for soybean and 55,17% for peanut. Meanwhile the average ash content the highest were soybean 0,67% and for the peanut were 0,59%.

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Journal Info
ALKIMIA : Jurnal Ilmu Kimia dan Terapan
Website

Abbrev

alkimia

Publisher

Universitas Islam Negeri Raden Fatah Palembang

Subject

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Social Sciences

Description

ALKIMIA : Journals of chemistry and applied science with number of E-ISSN: 2580-9881 and P-ISSN: 2580-9873 is a journal of chemistry that publishes research results related to the findings in the field of organic chemistry, inorganic, physical, analytical, biochemical and other as a problem solving ...