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Barus, Tati, Dika Putri Salim, and Anastasia Tatik Hartanti. "Kualitas Tempe Menggunakan Rhizopus delemar TB 26 dan R. delemar TB 37 yang Diisolasi dari Inokulum Tradisional Tempe "daun waru"." Jurnal Aplikasi Teknologi Pangan 8, no. 4 (November 16, 2019): 143. http://dx.doi.org/10.17728/jatp.5541.
Full textAbstract:
Mikroorganisme utama dalam pembuatan tempe ialah Rhizopus. Penelitian ini bertujuan untuk mendapatkan informasi tentang potensi Rhizopus delemar TB 26 dan R. delemar TB 37 yang berasal dari "daun waru" dalam menentukan kualitas tempe. Tempe dibuat menggunakan R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), dan inokulum komersial tempe (Tempe K). Uji organoleptik, aktivitas antioksidan, dan analisis proksimat telah dilakukan untuk menentukan kualitas tempe. Hasil penelitian menunjukkan bahwa tekstur, warna dan komposisi kimia Tempe TB 26, Tempe TB 37, dan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia yang tertera pada SNI 3144:2015. Secara organoleptik, citarasa Tempe TB 26 dan Tempe TB 37 lebih disukai panelis dibandingkan dengan Tempe K. Dengan demikian, R. delemar TB 26 dan R. delemar TB 37 yang masing masing digunakan membuat Tempe TB 26 dan Tempe TB 37 berpotensi dikembangkan sebagai inokulum tempe. Kesimpulannya, penelitian ini telah berhasil untuk menganalisis kualitas Tempe TB 26 dan Tempe TB 37 yang dibandingkan dengan tempe komersial.Quality of Tempeh using Rhizopus delemar TB 26 and R. delemar TB 37 Isolated from Traditional Inoculum of Tempeh "daun waru"AbstractRhizopus is the main microorganism in tempeh fermentation. This study aims to obtain information about the potential of R. delemar TB 26 and R. delemar TB 37 isolated from traditional inoculums of tempeh "waru leaves" in determining the quality of tempeh. Tempeh was made using R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), and commercial inoculum of tempeh (Tempe K). Organoleptic test, antioxidant activity, and proximate analysis were done to measure the quality of tempeh. The results showed that the texture, color and chemical composition of Tempe TB 26 and Tempe TB 37 fulfilled the tempeh quality requirements as stated in SNI 3144: 2015. Tempe TB 26 and Tempe TB 37 were more preferred by panelists compared to Tempe K. Therefore, R. delemar TB 26 and R. delemar TB 37, which were used to make Tempe TB 26 and Tempe TB 37, could potentially be developed as tempeh inoculum. As conclusion, Tempe TB 26 and Tempe TB 37 could be analyzed and the comparison to commercial tempeh was also successfully identified.
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Ellent, Sifera S. C., Lusiawati Dewi, and Marisa Chr Tapilouw. "Karakteristik Mutu Tempe Kedelai (Glycine max L.) yang Dikemas dengan Klobot." AGRITEKNO: Jurnal Teknologi Pertanian 11, no. 1 (March 28, 2022): 32–40. http://dx.doi.org/10.30598/jagritekno.2022.11.1.32.
Full textAbstract:
Tempeh is a processed food made from fermented soybeans using the mold Rhizopus oryzae or Rhizopus oligosporus which has the main nutritional content of 56% protein. Quality tempeh has the characteristics of being compact, slightly grayish-white in color, and has a distinctive tempeh aroma. In general, tempe is packaged using banana leaves and plastic. The type of packaging in temphe can affect the quality characteristics of tempe. The purpose of this study was to analyze the quality characteristics of tempe with packaging using klobot (corn husk) on four main parameters are protein content, moisture content, shelf life, and organoleptic properties. This study used a completely randomized design with three treatments and three repetitions, namely banana leaf packaging, plastic packaging, and klobot packaging. Based on the results obtained, the use of the type of packaging has a significant effect on the 95% significance level on the physicochemical characteristics (protein and moisture content). Tempeh wrapped in klobot has a protein content of 23,87 ± 1,17 (%) and a moisture content of 51,58 ± 0,30 (%). This value is in accordance with Indonesian National Standard 3144: 2015 that the protein content of soybean tempeh is at least 15% (w/w) and the moisture content of soybean tempeh is a maximum of 65%. Next, the shelf-life analysis showed that tempeh wrapped in klobot had a shelf life of 5 days with a slight tempeh texture. Then based on the result of the organoleptic test, variation of treatment has no significant effect at the 95% significance level on organoleptic characteristics of color, flavor, texture, taste and significantly affects overall preference organoleptic characteristics.
Keywords: Klobot, packaging, quality characteristics, tempeh
ABSTRAK
Tempe merupakan makanan olahan yang dibuat dari kacang kedelai hasil fermentasi menggunakan kapang Rhizopus oryzae atau Rhizopus oligosporus yang memiliki kandungan gizi utama yaitu protein sebesar 56%. Tempe yang berkualitas memiliki karakteristik yaitu berbentuk kompak, berwarna putih serta memiliki aroma khas tempe. Pada umumnya tempe dikemas dengan menggunakan daun pisang dan plastik. Jenis kemasan pada tempe dapat mempengaruhi karakteristik mutu tempe. Tujuan penelitian ini untuk menganalisis karakteristik mutu tempe dengan pengemasan menggunakan klobot (kulit jagung) terhadap empat parameter utama yaitu kadar protein, kadar air, umur simpan dan sifat organoleptik. Penelitian ini menggunakan rancangan acak lengkap dengan tiga perlakukan dan tiga kali pengulangan yaitu kemasan daun pisang, kemasan plastik, dan kemasan klobot. Berdasarkan hasil yang diperoleh penggunaan jenis pengemas berpengaruh nyata pada taraf signifikansi 95% terhadap karakteristik fisikokimia (kadar protein dan air). Tempe yang dibungkus dengan klobot memiliki kadar protein sebesar 23,87 ± 1,17 (%) dan kadar air sebesar 51,58 ± 0,30 (%). Nilai tersebut sesuai dengan dengan Standar Nasional Indonesia 3144: 2015 bahwa kadar protein tempe kedelai minimal 15% (b/b) dan kadar air tempe kedelai maksimal 65%. Selanjutnya pada analisis umur simpan menunjukkan bahwa tempe yang dibungkus klobot memiliki daya simpan 5 hari dengan tekstur tempe yang sedikit lunak. Kemudian berdasarkan hasil uji organoleptik, variasi perlakuan tidak berpengaruh nyata pada taraf signifikansi 95% terhadap karakteristik organoleptik warna, aroma, tekstur, rasa dan berpengaruh nyata terhadap karakteristik organoleptik kesukaan secara keseluruhan.
Kata Kunci: Karakteristik mutu; kemasan; klobot; tempe
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Setiawan, David, Hazra Yuvendius, and Elvira Zondra. "Pelatihan Pembuatan Nugget Tempe bagi Majelis Taklim Al-Hidayah Kelurahan Limbungan." COMSEP: Jurnal Pengabdian Kepada Masyarakat 2, no. 1 (March 30, 2021): 58–64. http://dx.doi.org/10.54951/comsep.v2i1.47.
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Tempe is a food that is familiar and commonly found in our country, so that the raw material for tempeh is easily found in markets and stalls around our homes. In the presentation, sometimes fried tempeh, some even innovate so that the appearance of tempeh is attractive and the feeling of wanting to enjoy it from its shape and packaging. One of the innovations to make tempeh dishes interesting to enjoy is the tempeh nuggets. Tempeh nuggets are almost the same as meat nuggets, but the raw material used to replace meat is tempeh so that tempeh nuggets are cheaper, nutritious and taste no less satisfying than meat nuggets. In this service, the team provided training for majelis taklim women to make tempe nuggets, from the training carried out, the enthusiasm of the participants was quite high, it was evident that there were many questions and the desire to do it themselves in the process of making the tempe nuggets..
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Yudo, Eko, and Ariyanto Ariyanto. "PkM MESIN PEMOTONG TEMPE BAGI KELOMPOK USAHA PENGRAJIN KERIPIK TEMPE PELANGI." Jurnal Pengabdian Masyarakat Polmanbabel 1, no. 02 (September 27, 2021): 63–68. http://dx.doi.org/10.33504/dulang.v1i02.159.
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Tempe is a typical Indonesian food with various preparations. One of the products is tempe chips, which are also home-made. The purpose of applying technology for home processing for partners is to improve the quality and production capacity of tempe chips. The results of the survey on partners making tempeh chips, it was found that the problems that occurred in partners were that the process of cutting tempeh was still manual by using a kitchen knife to cut or slice tempeh. So it takes a long time and the results of the slices or pieces of tempeh produce thin and thick dissimilarities of tempeh pieces. The solution given is the technology of cutting or slicing tempeh to make it easier to cut tempeh with the same results from thickness and thinness. The cutting results obtained are an average of 2.58 seconds/cut with a thickness of 1 mm having a texture that is not broken/cracked. In the process of producing tempeh chips, the partner's business increased by 69%.
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Utari, Diah M., Rimbawan Rimbawan, Hadi Riyadi, Muhilal Muhilal, and Purwantyastuti Purwantyastuti. "Potensi Asam Amino pada Tempe untuk Memperbaiki Profil Lipid dan Diabetes Mellitus." Kesmas: National Public Health Journal 5, no. 4 (February 1, 2011): 166. http://dx.doi.org/10.21109/kesmas.v5i4.137.
Full textAbstract:
Prevalensi penyakit degeneratif dari tahun ke tahun meningkat akibat perubahan gaya hidup, khususnya perubahan pola makan. Walaupun tempe sebagai makanan tradisional Indonesia yang banyak dikonsumsi masyarakat karena mudah diperoleh dan harga terjangkau, tidak banyakyang mengetahui manfaat tempe bagi kesehatan. Tempe lama dikenal sebagai sumber protein yang dikonsumsi oleh kalangan masyarakat berpenghasilan rendah. Kajian lebih mendalam mengenai kandungan gizi dan manfaat tempe dan bagi kesehatan, khusus sebagai pencegah penyakit degeneratif perlu dilakukan. Proses fermentasi kedelai menjadi tempe mengakibatkan perubahan zat gizi dan non gizi yang mengakibatkan manfaat tempe jauh lebih baik dibandingkan kedelai. Protein tempe lebih mudah di cerna tubuh, sedangkan asam amino arginin yang meningkat hampir dua kali lipat pada tempe, sangat tinggi manfaatnya bagi kesehatan terutama dalam memperbaiki profil lipid dan diabetes mellitus. Mempertimbangkan hal tersebut tempe dapat dipertimbangkan sebagai pangan fungsional yangbermanfaat bagi kesehatan.Kata kunci: Tempe, protein, arginin, profil lipid, diabetes mellitusAbstractDegenerative diseases prevalence had been arining over years. One of the causes is the life style changes including eating pattern. Tempeh, an Indonesian soybean traditionally fermented food, was known and consumed by almost all Indonesian people. However, only a few know the health benefit of tempeh. Tempeh was also welknown and cheap protein source food affordable for the poor. Hence, there is a need to explore the nutritious content of tempeh and health benefit of it deeper such as in preventing degenerative diseases. Fermentation process of soybean to becometempeh had improved nutrient and non-nutrient contents that make tempeh better than soybean. Tempeh protein is more digestible than soybean and the arginine content increases twice, that could improve lipid profile and diabetes mellitus. Tempeh could be considered as functional food having health benefit.Key words: Tempeh, protein, arginine, lipid profile, diabetes mellitus
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Harahap, Rasyid Hanafi, Zulkifli Lubis, and Jamaran Kaban. "Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik." Agritech 38, no. 2 (July 30, 2018): 194. http://dx.doi.org/10.22146/agritech.24720.
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The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.
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Yudo, Eko, and Ariyanto Ariyanto. "PkM MESIN PENGIRIS KERIPIK TEMPE BAGI PENGRAJIN OLAHAN TEMPE DI DUSUN CUNGFO." Jurnal Pengabdian Masyarakat Polmanbabel 2, no. 02 (September 19, 2022): 82–87. http://dx.doi.org/10.33504/dulang.v2i02.214.
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Tempe chips are processed snacks made from tempeh-based ingredients. Therefore, it can support the development of activities in the snack food home business sector, one of which is the flagship product, "Mbok De Tempe Chips" in the cunfo hamlet, Bukit Layang village, Bakam sub-district. There are problems that occur in the home industry for tempe mbok de chips, namely when the tempe slicing process is still manual using a kitchen knife as a tempe slicer. So it takes a long time and the results of the slices or pieces of tempeh produce thin and thick slices of tempeh. This community service (PkM) aims to overcome the problem of slicing tempeh that still uses a kitchen knife with a tempeh slicing machine to facilitate the slicing process. From the implementation method given in the form of a specific target from the implementation of this PkM, it was achieved well in terms of facilitating the process of slicing tempe chips with uniform slices of thickness and thinness of the tempe chips and increasing production yields so as to expand the results of sellers to increase the results and profits of people's income.
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Rahman, Reza Arif. "Kualitas Tempe Menggunakan Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 yang Berasal dari Inokulum "Daun Waru"." Jurnal Aplikasi Teknologi Pangan 10, no. 1 (February 20, 2021): 202–7. http://dx.doi.org/10.17728/jatp.8487.
Full textAbstract:
Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 telah berhasil diisolasi dari inokulum "daun waru" terbukti dapat menghasilkan tempe dengan kualitas yang baik namun masih pada skala kecil di laboratorium. Oleh sebab itu, penelitian ini bertujuan untuk membandingkan kualitas tempe yang diproduksi dengan R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 pada skala pengrajin tempe. Pembuatan tempe dilakukan di produsen tempe di Serpong-Tangerang. Pembuatan tempe dilakukan dengan menggunakan 300 g kedelai yang diinokulasi dengan R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 dan inokulum komersial secara terpisah. Selanjutnya, uji organoleptik, pengukuran aktivitas antioksidan, analisis proksimat dilakukan terhadap setiap tempe yang berhasil diproduksi. Hasil penelitian ini menunjukkan bahwa cita rasa tempe menggunakan R. microsporus TB32 adalah yang paling disukai panelis. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 dapat menghasilkan tempe dengan kualitas yang sama dengan penelitian sebelumnya dan sesuai dengan syarat mutu tempe berdasarkan SNI 31144:2015 kecuali dalam hal warna. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 menghasilkan tempe berwarna kekuningan. Oleh sebab itu, informasi tentang warna kuning tersebut perlu dikaji lebih lanjut. Kesimpulannya, R. microsporus TB32 adalah inokulum yang paling baik untuk menghasilkan tempe dan dikembangkan sebagai inokulum tempe jika dibandingkan dengan R. microsporus TB23 dan R. microsporus TB55.Quality of Tempeh using Rhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 Originating from the "Waru Leaf" InoculumAbstractRhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 have been successfully isolated from the "hibiscus leaf" resulting good quality of tempeh but still on laboratory scale. Therefore, this study aims to compare the quality of tempeh produced with R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 from the "waru leaf" inoculum in small scale production. Tempe was made in a small scale tempe producer in Serpong-Tangerang. Tempeh was made from 300 g of soybeans. Each tempeh was inoculated with R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 and commercial inoculum, respectively. Organoleptic test, measurement of antioxidant activity, and proximate analysis were carried out for each tempeh to analyze its quality. The results of this study indicate that the taste of tempeh produced by R. microsporus TB32 was the most preferred by panelists. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced tempe with similar quality as previous studies and in accordance with SNI 31144: 2015 except color performance. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced yellowish-colored tempeh. In conclusion, R. microsporus TB32 was better tempeh inoculum than R. microsporus TB23 and R. microsporus TB55.
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Yusuf Ismail Nakhoda, Aryuanto Soetedjo, and Pravasta Ongko S. "The Design Of Soybean Fermentation Process Equipment Using Temperature And Humidity Controls For Small Scale Tempe Production." JASTEN (Jurnal Aplikasi Sains Teknologi Nasional) 1, no. 1 (October 26, 2020): 14–18. http://dx.doi.org/10.36040/jasten.v1i1.3087.
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In making tempeh, the fermentation process is an important process. The fermentation process of tempeh really determines the quality of the tempe produced. In the conventional method, the temperature and humidity in the tempe fermentation process are not regulated, so the fermentation results are strongly influenced by the weather. In general, the fermentation process for tempeh takes about one and a half days. With technological advances in electronics, temperature and humidity can be controlled according to the desired range. By utilizing temperature and humidity controllers in the tempe fermentation process, the time of making tempe can be accelerated without reducing the quality of the tempe produced. From the test results, it was found that the controller was able to maintain an average temperature of 37.63 0C, an average humidity of 57.46%, and was able to accelerate the fermentation process of tempeh within 24 hours with an average power consumption of 212.27 Watt and used to produce tempe for small scale tempe craftsmen.
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Kristanti, Dita, and Woro Setiaboma. "Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies." IIUM Engineering Journal 23, no. 2 (July 4, 2022): 20–31. http://dx.doi.org/10.31436/iiumej.v23i2.2234.
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Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source. The characteristics of a good cookie composite flour made from mocaf and tempeh flour need to be known. The purpose of this study was to determine the physicochemical and functional properties of a cookie composite flour based on mocaf and tempeh flour. The composite flour was mixed by dry mixing. The composite flour formulations were: C0 (100% wheat flour); C1 (100% mocaf); C2 (75% mocaf and 25% tempeh flour); C3 (50% mocaf and 50% tempeh flour); C4 (25% mocaf and 75% tempeh flour) and C5 (100% tempeh flour). The results showed that addition of tempeh flour increased the ash, protein, fat, minerals, a* value, b* value, and water absorption capacity. The addition of tempeh flour was proven to reduce moisture content, carbohydrates, lightness, and whiteness index value. The cookie composite flour made from 75% mocaf and 25% tempeh flour had a gelatinization profile similar to 100% wheat flour, so this formula was recommended as a cookie composite flour. ABSTRAK: Produk kuki bebas gluten dan kasein semakin meningkat dalam permintaan pengguna. Kuki bebas gluten dan kasein dibuat menggunakan mocaf sebagai pengganti tepung bebas gluten dan tepung tempe sebagai sumber protein bebas kasein. Ciri-ciri tepung komposit biskut yang baik diperbuat daripada tepung mocaf dan tempeh perlu diketahui. Tujuan kajian ini adalah untuk menentukan sifat fizikokimia dan fungsian bagi tepung komposit biskut berasaskan tepung mocaf dan tempeh. Tepung komposit telah dicampur dengan adunan kering. Formulasi tepung komposit ialah C0 (100% tepung gandum); C1 (100% mocaf); C2 (75% mocaf dan 25% tepung tempeh); C3 (50% mocaf dan 50% tepung tempeh); C4 (25% mocaf dan 75% tepung tempeh) dan C5 (100% tepung tempeh). Hasil kajian menunjukkan penambahan tepung tempeh meningkatkan kadar abu, protein, lemak, mineral, nilai a*, nilai b*, dan kapasiti penyerapan air. Penambahan tepung tempeh terbukti dapat mengurangkan kandungan lembapan, karbohidrat, ringan, dan nilai indeks keputihan. Tepung komposit biskut yang diperbuat daripada 75% mocaf dan 25% tepung tempe mempunyai profil gelatinisasi yang serupa dengan 100% tepung gandum, jadi formula ini disyorkan sebagai tepung komposit biskut.
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Astawan, Made. "The Effect of Soybeans Germination on Nutrition Potentials and Bioactive Components of Fresh and Semangit Tempe." JURNAL PANGAN 29, no. 1 (May 19, 2020): 35–44. http://dx.doi.org/10.33964/jp.v29i1.460.
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Tempe is a traditional food from Indonesian made from soybeans fermented with Rhizopus spp. Based on the fermentation time, tempeh is divided into fresh tempeh and semangit tempe. Purpose of this study to determine the difference in chemical composition between fresh tempe flour from germination soybean (SG) and non-germination (SNG) and semangit tempe flour made from germination soybean (TG) and non-germination (TNG). Stage of the research include soybean germination process for 24 hours, making fresh tempe (48 hours fermentation), making semangit tempeh (120 hours fermentation), the process of making fresh tempe flour and semangit tempe flour. Analysis carried out on all tempeh flour includes yield, proximate, crude fiber, antioxidants and isoflavones. The process of germination of soybean as a raw material and the addition of fermentation time had no significant effect (p> 0,05) on the nutritional component, but had a significant effect (p <0,05) on the isoflavone levels and antioxidant activity of fresh tempe flour and semangit tempe flour produced. TNG has the highest levels of isidlavone daidzein and genistein, which are 432,8 and 707,8 μg / g, respectively. TNG has the highest antioxidant capacity (IC50 value of 2109 ppm) which is significantly better than SG and SNG, but not significantly different from TG.
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Taswin, Muhamad, Ratnaningsih Dewi Astuti, Dewi Marlina, Ocktariyana Ocktariyana, and Ade Agustianingsih. "PENGARUH PEMBERIAN EKSTRAK ISOFLAVON TEMPE TERHADAP TINGKAT STRESS OKSIDATIF PADA TIKUS PUTIH JANTAN GALUR WISTAR (Rattus novergicus) SETELAH DIINDUKSI DENGAN DOSIS TOKSIK PARASETAMOL." JPP (Jurnal Kesehatan Poltekkes Palembang) 17, no. 2 (December 31, 2022): 250–65. http://dx.doi.org/10.36086/jpp.v17i2.1513.
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ABSTRACT
Background: As a producing country and at the same time the largest consumer of tempeh in the world, Indonesia has become the largest soybean market in Asia. As much as 50% of soybean consumption in Indonesia is done in the form of tempeh. Tempe is a potential food ingredient as a hepatoprotector. The content of isoflavones in tempeh has been shown to protect rat liver function under stress conditions. Isoflavones contained in tempeh have activity as antioxidants, which can prevent oxidation reactions from occurring by working as reducing agents and protecting cell membranes from oxidation, as well as counteracting free radicals by stopping chain reactions and protecting cells from DNA activation so as to reduce cell damage. This situation has prompted the authors to investigate the effect of the isoflavone extract of tempeh on the histochemistry and histopathology of the livers of male white Wistar rats (Rattus novergicus) after being induced by toxic doses of Paracetamol.
Methods: This study was an experimental study using the Randomized Posttest Only Control Group Design to determine the level of oxidative stress after administration of tempeh isoflavone extract to male white rats (Rattus novergicus) induced with a toxic dose of paracetamol. 5 groups, namely group 1 was given tempe extract 160 mg/kgBB, group 2 was given tempe extract 320 mg/kgBB, group 3 was given tempe extract 640 mg/kgBB, group 5 was given distilled water and group 6 was given 1% NaCMC solution. Each rat was treated for 14 days. On day 12, 13 and 14 rats were given paracetamol at a dose of 900 mg/kg BW in 1% NaCMC. And on the 15th day, rat blood serum was examined for levels of SGOT, SGPT and MDA.
Results: It was found that tempeh at a dose of 640 mg/kgBW could significantly reduce SGOT, SGPT and MDA levels (p<0.05) compared to other doses as well as distilled water and 1% NaCMC.
Conclusion: So it can be concluded that tempeh can be an alternative source of antioxidants that can protect liver cells from the effects of substances that can damage the liver.
Keywords: Tempe, SGOT, SGPT, MDA
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Werdiningsih, Wiharyani, Baiq Dwintarahma Putri, and Sri Widyastuti. "TEMPE KACANG KOMAK DENGAN BEBERAPA PEMBUNGKUS YANG BERBEDA SELAMA FERMENTASI." Pro Food 4, no. 2 (November 30, 2018): 343. http://dx.doi.org/10.29303/profood.v4i2.86.
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ABSTRACT
Wrapper has a very important function, which is as a protection from deterioration. The type of wrapper can be used to package tempeh produced by natural and synthetic wrapper. The aimed of this research was to determine the effect of wrap types on quality of lablab bean tempeh during fermentation process. The experiment was conducted by a Randomized Complete Design (RCD) menthod with single factor (variation of lablab bean tempeh wrap) 5 types of wrapping as treatment 4 replications. The parameter were moisture content, ash content, protein content, total fungus, observation of mycellium, value of raw tempeh appearance such as compactness of mycelium, flavor , taste and tekstur. The observed were analyzed using diversity analysis (ANOVA) at 5% level more over. The significant result were tested by using the further Test of Honest Real Difference (HRD). The results indicated that using several types of wrapping had a significant effect on protein content, preference of mysellium and the taste of lablab bean tempeh but they are not show significantly effect in ash content, moisture content, preferences of texture, and preferences of flavour. Lablab tempeh wrapped by teak leaf produces the best treatment with protein content 11.64%, moisture content 63.37%, and ash content 0.51%, taste, aroma, texture and misellium compactness rather preferred by panelists. Keyword : lablab bean tempeh, tempeh wrapper
ABSTRAK
Pembungkus memiliki fungsi yang sangat penting, yaitu sebagai pelindung dari kerusakan. Jenis pembungkus yang dapat digunakan untuk mengemas tempe berasal dari jenis pembungkus alami maupun sintetis. Penelitian ini bertujuan untuk mengetahui pengaruh beberapa jenis pembungkus terhadap mutu tempe kacang komak selama proses fermentasi. Metode penelitian yang digunakan adalah metode eksperimental dengan rancang percobaan Rancangan Acak Lengkap dengan faktor tunggal yaitu jenis pembungkus tempe kacang komak, yaitu: daun pisang, daun jati, daun waru daun kakao dan plastik.Parameter yang diamati meliputi parameter kimia (kadarair, kadar abu, kadar protein) parameter pengamatan misellium, parameter pengamatan mikroorganisme (total jamur), parameter organoleptik (kekompakan misellium, aroma, tekstur dan rasa). Hasil penelitian menunjukkan bahwa perlakuan jenis pembungkus memberikan pengaruh nyata terhadap kadar protein, kesukaan kekompakan misellium dan kesukaan rasa tempe kacang komak tetapi memberikan pengaruh yang tidak berbeda nyata terhadap kadar abu, kadar air, kesukaan tekstur, dan kesukaan aroma tempe kacang komak. Jenis pembungkus daun jati menghasilkan tempe kacang komak terbaik dengan kadar protein 11,52%, kadar air 63,64%, kadar abu 0,51%, rasa disukai, dan aroma, tekstur, dan kekompakan misellium agak disukai panelis.
Kata kunci : tempe kacang komak, pembungkus tempe.
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Milindasari, Praty, and Ida Yatun Khomsah. "Peningkatan Pengetahuan Ibu tentang Pembuatan Bubur Tempe untuk Penanganan Diare pada Balita di Lingkungan Akper Bunda Delima Bandar Lampung." JURNAL KREATIVITAS PENGABDIAN KEPADA MASYARAKAT (PKM) 5, no. 9 (September 1, 2022): 3017–26. http://dx.doi.org/10.33024/jkpm.v5i9.6309.
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ABSTRAK Penyakit diare dapat terjadi dikarenakan konsumsi makanan atau minuman yang terkontaminasi oleh bakteri, virus, atau parasit. Anak-anak di bawah usia lima tahun (balita) merupakan mayoritas penderita diare dengan prevalensi yaitu sebesar 12,2%. Salah satu cara untuk membantu menangani masalah diare adalah dengan diberikannya makanan berupa bubur tempe. Tujuan pengabdian ini adalah untuk meningkatkan pengetahuan ibu-ibu yang mempunyai anak balita tentang pembuatan bubur tempe untuk penanganan diare pada balita. Metode pengabdian ini adalah penyuluhan dan demonstrasi tentang pembuatan bubur tempe. Hasil dari kegiatan ini bahwa mayoritas peserta aktif dalam kegiatan serta dapat mendemontrasikan kembali cara pembuatan bubur tempe. Peserta kegiatan 90% mengalami peningkatan keterampilan dalam upaya penanganan diare pada balita dengan mendemonstrasikan kembali cara pembuatan bubur tempe. Kata Kunci: Pengetahuan, Bubur Tempe, Balita ABSTRACT Diarrheal diseases can occur due to the consumption of food or beverages contaminated by bacteria, viruses, or parasites. Children under the age of five (toddlers) make up the majority of diarrhea sufferers with a prevalence of 12.2%. One way to help deal with the problem of diarrhea is to give food in the form of tempeh porridge (bubur tempe). The purpose of this devotion is to increase the knowledge of mothers who have toddler children about making tempeh porridge for the treatment of diarrhea in toddlers. This method of devotion is counseling and demonstration of the making of tempeh porridge. The result of this activity is that the majority of participants are active in the activity and can re-demonstrate how to make tempeh porridge. Participants of the 90% activity experienced an increase in skills in efforts to treat diarrhea in toddlers by re-demonstrating how to make tempeh porridge. Keywords: Knowledge, Porridge Tempe, Toddler
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Nurhayati, Ana, Seri Yanti Siagian, and Sai'in Sai'in. "Produksi Tempe Kedelai dalam Perspektif Ekonomi Islam." AL-Muqayyad 4, no. 2 (December 30, 2021): 134–43. http://dx.doi.org/10.46963/jam.v4i2.474.
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The production of soybean tempeh is a business run by the owner of soy tempeh in Tembilahan city using fermented soybean as raw material and has good nutritional value for human health. This study aims to determine the production of soybean tempeh in the city of Tembilahan and to determine the production of soybean tempeh from an Islamic economic perspective. This type of research is qualitative research. The subject of this research is the owner of the soybean tempe production site in the city of Tembilahan, totaling 4 tempe owners. While the object of research is the production of soybean tempe in the city of Tembilahan in the perspective of Islamic economics. The data was collected by interview, observation and documentation. The conclusion of this research is the soybean tempeh production has not fully carried out the production process according to the perspective of Islamic economics, this can be seen from the discrepancy in the application of work in fields that are permitted by Allah, namely in one of the production sites, namely the application of the system. wages to workers and reduction of scales that have been regulated in Surah Al-Hadid verse 25 and Al-Isra verse 35
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Pemilia, Arindra, Dody Handito, and Yeni Sulastri. "PENGARUH KONSENTRASI TEPUNG TEMPE TERHADAP NUTRISI DAN MUTU SENSORI OPAK SINGKONG DARI LOMBOK UTARA." Pro Food 5, no. 2 (November 27, 2019): 459. http://dx.doi.org/10.29303/profood.v5i2.99.
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ABSTRACT
The objective of this research was to determine the right concentration of tempeh flour to enhance nutrition and sensory quality of cassava opak from North Lombok. The method used in this research was Randomized Complete Block Design (RCBD) with six treatments which adding 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) tempeh flour from tapioca starch weight. The data obtained were analyzed by analysis of variance (ANOVA) at 5% level using SPSS software. If there was any difference, the data tested further by Orthogonal Polynomial Method (OPM) for the nutrient and by Honestly Significant Difference (HSD) for sensory evaluation at 5% level. The result showed that the tempeh flour concentration gave a significant difference on protein content, fat content, carbohydrate content, total calories, hedonic test (colour and taste) and scoring test ( colour, taste and aroma). Based on the result of sensory evaluation, the additional of 15% of tempeh flour was slightly liked by the panelis and it had protein content 5.92%; moisture content 4.10%; ash content 2.60%; fat content 10.89%; carbohydrate content 76.6%; total calories 427.63 Cal/100 g; slightly yellow, slightly crunchy; slightly smells tempeh and slightly tastes tempeh.
Keywords: Cassava, opak, protein, tempeh flour
ABSTRAK
Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung tempe yang tepat untuk meningkatkan nutrisi dan mutu sensori opak singkong dari Lombok Utara. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan konsentrasi tepung tempe 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dari berat tepung tapioka. Data hasil pengamatan diuji dengan analisis keragaman (ANOVA) pada taraf 5% menggunakan software SPSS, apabila terdapat perbedaan nyata diuji lanjut dengan menggunakan uji Polinomial Ortogonal untuk uji nutrisi dan Beda Nyata Jujur (BNJ) untuk uji sensoris pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar lemak, kadar karbohidrat dan total kalori serta uji sensoris hedonik (warna dan rasa) dan uji scoring untuk (warna, rasa dan aroma). Berdasarkan hasil uji sensoris penambahan tepung tempe sebanyak 15% adalah perlakuan yang cita rasanya agak disukai oleh panelis dengan kadar protein 5,92%; kadar air 4,10%; kadar abu 2,60%; kadar lemak 10,89%; kadar karbohidrat 76,46%; total kalori 427,63 Kal/100 g; berwarna putih kekuningan; bertekstur agak renyah; agak beraroma tempe dan agak berasa tempe.
Kata Kunci: Opak, protein, singkong, tepung tempe
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Ramdhani, Abdurachman, Hagni Wijayanti, and Amar Sumarsa. "OPTIMALISASI TOTAL PENDAPATAN DENGAN PENGAPLIKASIAN MODEL PEMROGRAMAN NON LINIER DALAM PENENTUAN HARGA JUAL DAN PERMINTAAN PRODUKSI TEMPE." Interval : Jurnal Ilmiah Matematika 1, no. 2 (December 30, 2021): 31–39. http://dx.doi.org/10.33751/interval.v1i2.4553.
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HJ tempeh factory in Ciluar Bogor is a company engaged in the tempeh production industry that produces several variants of tempeh products. Product variants include tempeh of sizes 18 cm x 30 cm, 18 cm x 25 cm, 20 cm x 25 cm, 17 cm x 25 cm, and mendoan tempeh of size 8 cm x 14 cm. The raw materials used for the production of each variant are soybeans and tempeh yeast. Due to limited raw materials to produce these variants, it is important for the company to determine optimum selling price as well as number of demands in seeking to obtain optimum revenue. Non-linear programming is used to determine the selling price and production demand of each tempeh product variant in order to optimize the total revenue. This study recommends the factory to generate daily sale of each tempeh variants as follows: 222 packs of tempeh sized 18 cm x 30 cm at Rp 8,299.00; 111 packs of tempeh sized 18 cm x 25 cm at Rp 5,698.00; 65 packs of tempeh sized 20 cm x 25 cm at Rp 6,826.00; 87 packs of tempeh sized 17 cm x 25 cm at Rp 4,805.00; and 833 packs of mendoan tempeh sized 8 cm x 14 cm at Rp 396.00. By using this scheme, total daily income to be gained is Rp 3,676,612.00.Keywords: tempe product variant, elasticity value, non-linear programming, optimization, determination of selling price.
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Aýun, Qurrota, Sulis Suryani, and Chery Kurnia. "IDENTIFIKASI KAPANG PADA TEMPE BUNGKUS DAUN PISANG DAN PLASTIK ASAL PENGRAJIN TEMPE JATIASIH, BEKASI." Bioed : Jurnal Pendidikan Biologi 10, no. 2 (September 29, 2022): 45. http://dx.doi.org/10.25157/jpb.v10i2.8685.
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Tempe is prepared from soybean seed base through fermentation with yeast containing Rhizopus sp. The types of microorganisms in the growth of tempeh microflora are very diverse and have a role during fermentation and are very interesting to look at. The use of tempeh packaging produces compounds that cause tempeh to have a distinctive taste and aroma. The use of different wrappers in tempeh, it is likely that it can also affect the type of microorganisms that play a role at the time of fermentation. This study aims to isolate the mold from tempeh craftsmen in Jatiasih, Pondok Gede. The sample used was fresh tempeh wrapped in banana leaves and plastic from Jatiasih tempeh craftsman, Pondok Gede.The method used is direct plating on PDA media. Macroscopic observations were carried out by observing the color of conidia and mycelium, while microscopic observations were carried out with slide culture techniques, namely observing the shape of spora, columela, sporangiospora and hyphae. The data are presented in the form of tables and figures and analyzed descriptively qualitatively. The results showed that in all samples of tempeh Jatiasih craftsmen predominantly contained molds suspected to be Rizhopus stolonifer Keywords: Isolation, Rizhopus stolonifer; Tempeh, Wrap
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Yuliantini, Emy. "PENGARUH PENAMBAHAN AGAR-AGAR, ALGINAT DAN KERAGINAN TERHADAP DAYA SIMPAN DAN DAYA TERIMA ORGANOLEPTIK SUSU TEMPE." JURNAL MEDIA KESEHATAN 5, no. 2 (November 12, 2018): 110–18. http://dx.doi.org/10.33088/jmk.v5i2.186.
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Tempe is the ancestral heritage of Indonesia are priceless. Unfortunately, it turns up the current status of soybean as part of the diet of Indonesian society has not appreciated as it should be. For those who like tempeh, tempeh consumed more because it's cheap. As for those who do not like, tempeh regarded as second-class food. Development of tempeh can be established range of food varied and creative, one soybean milk. But tempeh has a weakness, a bitter taste and sediment. Thus a processing technique that can reduce the weaknesses. One was the addition of gelatin as an emulsifier. Research Methods. This study is an experimental research by providing treatment in a sample of the addition of agar-agar, alginate, carrageenan on milk and tempe. The study was conducted with a completely randomized design (CRD). Further analysis of the obtained blue methilen statistically analyzed by One-Way ANOVA test with a significance level of 5% Two Way Anova test followed. As for the sensory data using a test like or Hedonic scale Scale Test with 30 panelists, and the data obtained is processed by Kruskal Wallis test with subsequent Mann Whitney test. Research. Results showed no effect of the addition of agar-agar, alginate and carrageenan to changes in methylene blue milk tempeh. In general, the organoleptic properties of soybean milk is the preferred milk with the addition of soybean agar instant. This study can be continued by looking at the effect of adding flavor to the milk's favorite tempe.
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Yuliantini, Emy. "PENGARUH PENAMBAHAN AGAR-AGAR, ALGINAT DAN KERAGINAN TERHADAP DAYA SIMPAN DAN DAYA TERIMA ORGANOLEPTIK SUSU TEMPE." JURNAL MEDIA KESEHATAN 5, no. 2 (November 12, 2018): 110–18. http://dx.doi.org/10.33088/jmk.v5i2.186.
Full textAbstract:
Tempe is the ancestral heritage of Indonesia are priceless. Unfortunately, it turns up the current status of soybean as part of the diet of Indonesian society has not appreciated as it should be. For those who like tempeh, tempeh consumed more because it's cheap. As for those who do not like, tempeh regarded as second-class food. Development of tempeh can be established range of food varied and creative, one soybean milk. But tempeh has a weakness, a bitter taste and sediment. Thus a processing technique that can reduce the weaknesses. One was the addition of gelatin as an emulsifier. Research Methods. This study is an experimental research by providing treatment in a sample of the addition of agar-agar, alginate, carrageenan on milk and tempe. The study was conducted with a completely randomized design (CRD). Further analysis of the obtained blue methilen statistically analyzed by One-Way ANOVA test with a significance level of 5% Two Way Anova test followed. As for the sensory data using a test like or Hedonic scale Scale Test with 30 panelists, and the data obtained is processed by Kruskal Wallis test with subsequent Mann Whitney test. Research. Results showed no effect of the addition of agar-agar, alginate and carrageenan to changes in methylene blue milk tempeh. In general, the organoleptic properties of soybean milk is the preferred milk with the addition of soybean agar instant. This study can be continued by looking at the effect of adding flavor to the milk's favorite tempe.
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Yuliani, S., Juniawati, Ratnaningsih, and EA Suryana. "Characteristics of Tempeh Prepared from Several Varieties of Indonesian Soybeans: Correlations between Soybean Size and Tempeh Quality Properties." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (May 1, 2022): 012051. http://dx.doi.org/10.1088/1755-1315/1024/1/012051.
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Abstract Tempeh is a fermented soybean-based food that has long been an important protein source in Indonesia. In this study, tempeh was made from several varieties of soybeans to evaluate the differences in the characteristics of the tempeh produced. The soybean varieties used consisted of Anjasmoro, Grobogan, Dena, Dega and Biosoy, as well as imported soybeans. Characterization was carried out on both the soybeans and tempeh, including proximate composition, fatty acids, amino acids and textural properties. Pierce correlations were evaluated between seed sizes and quality parameters of soybean seed and tempeh. Dega and Biosoy had seed size closed to those of imported soybeans, which were favored by tempe producers. Different varieties of soybeans produced different characteristics of tempeh. Local soybean had superior quality of proximate composition, both in seed and tempeh. Sizes of soybean seeds had strong correlations with their dimension (length, height, thickness) (0.61, 0.59 and 0.58, respectively), but had weak correlations with proximate compositions, both for the soybean seed and their tempeh produced. Negative strong correlations were found in size of soybean seed and tempeh texture, showing a stronger and more compact texture of tempeh made from smaller seeds of soybean (-0.73). This study showed that soybean size had low correlations with the superior proximate characteristics of local soybean, providing useful information in expanding the choice of local soybean varieties as raw material for tempeh.
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Tisakti, Muhammad, Muhammad Syukri, and Sakir Sakir. "Analysis of the Added Value of the Tofu Tempe Industry in Lambusa Village, Konda District, South Konawe Regency Using the Hayami Method." Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian 2, no. 2 (June 7, 2022): 155. http://dx.doi.org/10.33772/tekper.v2i2.20319.
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This study aims to determine the process of processing tofu and tempeh in the Home Industry in Lambusa Village, Konda District, South Konawe Regency. The research was carried out in October 2020 to completion at the Elsa Jaya Tofu Tempe Home Industry in Lambusa Village, Konda District, South Konawe Regency, Southeast Sulawesi Province. Respondents in this study were Tofu Tempe entrepreneur Elsa Jaya because those who know more about tofu and tempeh production are the business owners themselves. This study's data collection techniques were observation, interviews (interviews), and recording. The study results indicate that the processing of tofu and tempeh at the Home Industry of Tofu and Tempe Elsa Jaya has complied with SNI 01-3707-2013. The profit from tofu processing in the Elsa Jaya home industry in Lambusa Village, Konda District, South Konawe Regency is Rp. 1,618,000, with a profit rate of 99.81%. In comparison, the profit on tempe processing is Rp. 460,800, with a profit rate of 74.20%.
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Pramitasari, Rianita, Tati Barus, Rory Anthony Hutagalung, and Cynthia Angela. "A Training on Tempeh Processing for Dharma Wanita Persatuan Members of LPKA Kelas II Jakarta." MITRA: Jurnal Pemberdayaan Masyarakat 6, no. 2 (November 17, 2022): 96–106. http://dx.doi.org/10.25170/mitra.v6i2.2919.
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The practice of social distance and the work-from-home policy due to the Covid-19 pandemic has made activities to improve the skills of Dharma Wanita Persatuan (DWP) members in Lembaga Pembinaan Khusus Kelas II Jakarta which are routinely carried out limited. Online training on making soybean tempeh is one solution to continue carrying out skill-building activities. Soybean tempeh is an Indonesian fermented food made from soybeans. Tempe is one cheap and readily available protein source in Indonesia. In addition, the consumption of tempeh can provide health benefits, such as increasing the immune system. This community service aims to provide online education about tempeh, the benefits of consuming tempeh, and training on its production to women who are members of DWP LPKA Kelas II Jakarta. The community service was carried out by sending them a kit containing ingredients to make soybean tempeh, providing instructions for tempeh processing and discussion facilities in a WhatsApp Group, providing online training synchronously with Zoom, and monitoring and evaluating the tempeh produced. From the implementation of the community service, participants have successfully made tempeh that is healthy, hygienic, and of good taste. To conclude, this community service has been successfully implemented and provides benefits for the participants.
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Andini, Silvia, Gloria Virginia, and Sri Hartini. "PENINGKATAN KADAR PROTEIN, LEMAK, DAN ASAM LEMAK TAK JENUH PADA TEMPE AKIBAT PENAMBAHAN TEPUNG BELUT (Monopterus albus zuieuw) DAN UJI SENSORIS TEMPE BELUT." Jurnal Teknologi Pangan dan Hasil Pertanian 12, no. 1 (January 5, 2015): 32. http://dx.doi.org/10.26623/jtphp.v12i1.480.
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<p>Tujuan dari penelitian adalah menentukan pengaruh penambahan tepung belut pada proses pembuatan tempe terhadap kadar protein, lemak, dan asam lemak tempe yang dihasilkan. Data kadar protein dan lemak dianalisis menggunakan Rancangan Acak Kelompok dengan 5 perlakuan dan 6 kali pengulangan dan dilanjutkan dengan Uji Beda Nyata Jujur dengan tingkat kebermaknaan 5%. Komposisi asam lemak dianalisis dengan kromatografi gas yang terhubung dengan spektrofotometer massa. Tempe juga diuji sensorik oleh 15 panelis berdasarkan uji kesukaan. Kadar protein dan kadar lemak tempe meningkat seiring dengan penambahan tepung belut dari 0% sampai 7,5%, yaitu 22,20% hingga 32,31% dan 8,53% hingga 17,53% berturut-turut. Akan tetapi, peningkatan kadar penambahan tepung belut belum tentu meningkatkan kesukaan panelis terhadap tempe yang dihasilkan dan disajikan dalam bentuk digoreng. Uji sensorik menunjukkan bahwa tempe dengan 3% penambahan tepung belut adalah tempe yang paling disukai, dengan perolehan skor 3,87; 4,20; 3,93; dan 4,40 berturut-turut untuk parameter tesktur, aroma, rasa, dan kenampakan, di mana skor 3, 4, dan 5 secara berurutan berarti netral, disukai, dan sangat disukai. Komposisi asam lemak dalam tempe belut 0%, 3%, dan 7,5% berturut-turut adalah 14,28%; 17,22%; 12,36% asam heksadekanoat, 37,56%; 43,67%; 36,19% asam linoleat, 32,96%; 33,05%; 34,94% asam oktadekenoat, dan 3,00%; 3,87%; 2% asam oktadekanoat. Dengan demikian, penambahan tepung belut sebanyak 7,5% mampu meningkatkan kandungan asam lemak tak jenuh dan menurunkan kandungan asam lemak jenuh.</p><p><em>The purpose of this research was to determine the effect of eels flour addition in tempeh on protein content, fat content and fatty acid content of tempeh. The protein and fat contents were analyzed using Randomized Completely Block Design (RCBD) with 5 treatments (0; 3; 4.5; 6; and 7.5% eels flour additions) and 6 replications. The differences among means of every treatment were calculated by using Honestly Significant Difference (HSD) with 5% level of significance. The fatty acidcomposition wasdetermined by Gas Chromatography-Mass Spectrophotometer (GC-MS). Tempeh was assessed using organoleptic test with 15 panelists to find out which tempeh was favored. The protein and fat contents of tempeh increased along with 0% to 7.5%eels flour addition; they were, respectively, 22.20 to 32.31% and 8.53 to 17.53%. Tempeh with 3% eels flour addition was most favored. The organoleptic scores for tempeh with 3% eels flour addition were 3.87 for texture, 4.20 for smell, 3.93 for taste, and 4.40 for appearance, in which the scores of 3, 4, and 5 meant neutral, liked, and very liked, respectively. The fatty acid compositions in tempeh with 0%, 3% and 7.5% eels flour addition were 14.28%, 17.22%, and 12.36% hexadecanoic acid consecutively, 37.56%, 43.67%, and 36.19% linoleic acid concecutively, 32.96%, 33.05%, and 34.94% octadec-16-enoic acid consecutively, and 3.00%, 3.87%, and 2% octadecanoic acid consecutively. The addition of eels flour as much as 7.5% could increase the unsaturated fatty acids content and lower the saturated fatty acids content.</em></p>
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Magdalena, Stella, Yogiara Yogiara, and Adi Yulandi. "Profil Bakteri Asam Laktat dan Evaluasi Sensori dari Tempe Bungkus Daun Jati yang Disuplementasi dengan Daun Kelor." Jurnal Aplikasi Teknologi Pangan 10, no. 1 (February 27, 2021): 208–15. http://dx.doi.org/10.17728/jatp.7330.
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Tempe bungkus daun jati merupakan produk pangan fermentasi tradisional Indonesia yang kaya protein, serat, dan vitamin yang sangat popular di Kabupaten Blora, Jawa Tengah. Penelitian ini bertujuan mengetahui pengaruh penambahan daun kelor pada tahapan perendaman dan peragian dalam proses produksi tempe terhadap profil bakteri asam laktat (BAL) dan tingkat kesukaan. Daun kelor segar dan serbuk disuplementasikan dengan variasi konsentrasi pada proses produksi tempe kacang kedelai. Hasil penelitian menunjukkan bahwa daun kelor tidak menghambat aktivitas pertumbuhan dari kapang Rhizopus. Penambahan serbuk daun kelor sebanyak 1x dan 2x (b/b) dari total jumlah ragi pada proses peragian menghasilkan tekstur tempe yang kompak. Semakin tinggi konsentrasi air perasan daun kelor dalam proses perendaman, jumlah total bakteri asam laktat menurun hingga 103 CFU/g. Profil BAL dari tempe bungkus daun jati dengan ataupun tanpa suplementasi daun jati mengandung BAL dari genus Weissella. Tempe bungkus daun jati dengan suplementasi 1x (b/b) serbuk daun kelor sangat berpotensi untuk disosialisasikan sebagai pangan fungsional kepada masyarakat.Lactic Acid Bacteria Profile and Sensory Evaluation of Teak Leaf-Wrapped Tempeh Supplemented with Moringa LeavesAbstractTempeh wrapped in teak leaves is a traditional Indonesian fermented food product that is rich in protein, fiber, and vitamins which is very popular in Kabupaten Blora, Central Java. This study aimed to investigate the effect of Moringa leaves addition in the soaking and fermentation stages of tempeh production towards the profile of lactic acid bacteria (LAB) and the level of respondent acceptance. Fresh and powdered leaf was supplemented in various doses to soybean tempeh production. As results, Moringa leaves did not inhibit the growth of Rhizopus. The addition of Moringa leaf powder as much as 1x and 2x (w/w) of the total amount of yeast in the fermentation process produced a compact tempeh texture. The higher the concentration of Moringa leaf juice in the soaking process reduced total number of lactic acid bacteria to 103 CFU/g. LAB profile of teak leaf-wrapped tempeh with or without teak leaf powder supplementation contained LAB that belongs to the genus Weissella. Teak leaf-wrapped tempeh supplemented by 1x (w/w) Moringa leaf powder has a potential value to be socialized as functional food to the community.
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Agung, I. Gusti Ayu Ari. "TEMPEH JUICE AS POTENTIAL HEALTH SUPPORT CULINARY TOURISM." Journal of Business on Hospitality and Tourism 2, no. 1 (January 6, 2017): 347. http://dx.doi.org/10.22334/jbhost.v2i1.69.
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Tourism is part of the backbone the supports a country’s economic life. According to that fact, Indonesia should have a special concern by building a strong branding for it’s tourism. Tempeh juice culinary is one choice that has big potential to work out, because Indonesian’s most type tourists, they will always have a need to fill the stomach. The goal of the promotion is to increase the number of Indonesia’s foreign visitors, by giving impression and belief that tempeh juice as potential health has a unique, interesting, and cool sensation. Tempe is a traditional Indonesian food that are older than 1000 years. Tempeh is actually only be fermented in the area with warm temperatures such as in Indonesia. Promotion tempeh juice should be done consistently and continuously. The government is expected to be more creative in promoting tempeh juice health culinary, with the manufacture of various culinary travel guide books tempeh juice for health, in order to reach an increasing number of foreign tourists.
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Jayanti, Ervina Titi. "KANDUNGAN PROTEIN BIJI DAN TEMPE BERBAHAN DASAR KACANG-KACANGAN LOKAL (FABACEAE) NON KEDELAI (SEEDS AND TEMPEH PROTEIN CONTENT FROM NON SOYBEAN FABACEAE)." Bioscientist : Jurnal Ilmiah Biologi 7, no. 1 (June 30, 2019): 79. http://dx.doi.org/10.33394/bjib.v7i1.2454.
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Soybean is the main raw material for the making of tempeh. Currently the domestic soybean production is still not able to fullfill the needs of local tempeh industry, so the fulfillment of the needs of the raw material became dependent on imports. An alternative solution that can be used to reduce the reliance of imported soybeans are against using the beans such as local hyacinth bean known as komak with brown and white seed (Lablab purpureus (L.) Sweet), kratok or komak kace (Phaseolus lunatus), gude/lebui (Cajanus cajan) as an alternative to the main raw material in the making of tempeh. This research aims to uncover the total seed protein content of the beans before and after processed into tempeh. Protein content tests done with the Kjehdahl method, water content by the method of oven (gravimetric) as well as the ash levels with the furnice method. The results showed that there is a difference in the levels of protein content when the seed processed into tempe. The highest seed protein content owned by lebui/gude (20.90%), komak with white seed (20.26%), komak with brown color seed (20.24%), and komak kace/kratok (18.73%). After being processed into tempeh, protein content from the highest is white seed komak/hyacinth bean tempeh (14.70%), lebui tempeh (12.23%), komak kace/kratok tempeh (11,81%), and tempeh made by komak/hyacinth bean with brown seeds (9.89%).
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Winarni, Sri, and Yudhy Dharmawan. "KANDUNGAN L-DOPA DALAM VARIASI PERENDAMAN DAN PEREBUSAN DALAM PROSES PEMBUATAN TEMPE BENGUK." Jurnal Kesehatan Masyarakat 11, no. 2 (February 24, 2016): 155. http://dx.doi.org/10.15294/kemas.v11i2.3489.
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<p>Abstrak</p><p>L-Dopa biji koro benguk sebesar 14,7%, berbeda dengan tempe benguk. Tujuan penelitian adalah menguji L-Dopa dalam 4 pengolahan tempe benguk yang berbeda. Penelitian tahun 2015 ini menggunakan teknik pengumpulan data dengan mengamati proses pengolahan tempe benguk dan menguji L-Dopa dalam fraksi tempe benguk dengan HPLC. Populasi penelitian adalah seluruh pemilik industri tempe benguk. Sampel penelitian diambil dengan metode purposif sampling, menentukan 4 industri tempe benguk yang sering digunakan. Proses pertama dengan satu rebusan 1-1,5 jam dan satu rendaman (2 hari) mengandung L-Dopa 8425,00 ppm. Proses kedua yaitu rebusan dua kali 1-1,5 jam dan ulangan rendaman tiga kali (setiap rendaman 1 hari 1 malam) mengandung L-Dopa 389,42 ppm. Proses ketiga yaitu ulangan rebusan dua kali (1,5-2 jam) dan rendaman satu kali mengandung L-Dopa 2163,37 ppm. Proses keempat rebusan satu kali (< 1 jam) dan rendaman satu kali (dua hari) mengandung L-Dopa tertinggi yaitu 9781,55 ppm.</p><p>Kata kunci : Tempe benguk; Perendaman Perebusan; L-Dopa</p><p> </p><p><em><strong>Abtract</strong></em></p><p><em>L-Dopa of koro benguk seed is around 14,7%, different with benguk tempeh. The objective of this study is to test L-Dopa in 4 different ways. Data were collected in 2015 by observing benguk tempeh processing and testing L-Dopa in benguk tempeh (HPLC). The population of this study are all owners of benguk tempeh industries. The sample was taken by using purposive sampling, determining 4 benguk tempeh industries that mostly used. The first process with one boiling 1-1,5 hours and one immersion (2 days) contain L-Dopa 8425,00 ppm. The second process with two boiling 1-1,5 hours and repetition immersion three times (each immersion 1 day 1 night) contains L-Dopa 389,42 ppm. The third process is twice re-boiling once (< 1 hour) and immersion once again (2 days) contain the high L-Dopa that is 9781,55 ppm.</em></p><p><em>Keyword : Benguk tempeh; Soaking-boiling; L-Dopa</em></p>
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Irawan, Andi, Ibrahim Ajie, Firnando Island R., and Harsiti Harsiti. "Prediksi Jumlah Produksi Tempe Kopti Menggunakan Logika Fuzzy Metode Mamdani PRIMKOPTI Serang." Journal of Machine Learning and Soft Computing 1, no. 2 (September 13, 2019): 6. http://dx.doi.org/10.30656/jlmsc.v1i2.1006.
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Capital is one of the problems faced by tempe producers, in each production, tempe producers issue capital that is erratic in order to influence. The level of production of tempeh it produces. In this study we will discuss how the application of fuzzy logic to the variable number of soybeans and the amount of yeast to predict the amount of tempe production. Data analysis was done by the mamdani method to find out the number of tempeh produced by craftsmen. The results of this study are in the form of three variables, namely 95 Kg of soybeans, 70 yeasts of spoonful and 487 pieces of tempe produced.
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Ginting Munthe, Novita Br, G. F. Gustina Siregar, Iskandar Markus Sembiring, and NURSYIDAH . "PENGARUH KONSUMSI SUSU TEMPE TERHADAP KADAR HAEMOGLOBIN PADA IBU HAMIL TRIMESTER III." JURNAL KESMAS DAN GIZI (JKG) 3, no. 2 (April 30, 2021): 162–67. http://dx.doi.org/10.35451/jkg.v3i2.637.
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Anemia in pregnancy can adversely affect the mother, especially during pregnancy, childbirth and the puerperium. The high prevalence of anemia has negative consequences such as disturbances and inhibition of growth, both body and brain cells, lack of hemoglobin in the blood resulting in a lack of oxygen being under/transferred to body cells and to the brain. Pregnant women who suffer from anemia have the possibility to experience post partum bleeding. Tempe has higher quality and nutritional value. The fermentation process in tempe will activate the phytase enzyme which can break down phytic acid. With the breakdown of phytic acid, minerals such as iron, calcium, magnesium and zinc become more available for use by the body. This study aims to determine the effect of tempeh milk consumption on increasing hemoglobin levels in pregnant women in the independent practice of midwife zuhrah hh, Samudera District, North Aceh District in 2021. The method in this study is a quasi-experimental study, the design used is one group pre-posttest design. By using the Wilcoxon test. The results showed that the average HB level in pregnant women before consuming tempeh milk was 9 gr% and 12 gr% after consuming tempeh milk. The results showed that the positive ranks value was 8.50, so it could be concluded that there was an increase in hemoglobin levels after being given tempeh milk compared to before being given tempeh milk, so the hypothesis decision was that there was a significant difference in the pre-postest respondents who were given tempeh milk. So it can be concluded that H0 is rejected and Ha is accepted. It is hoped that health workers can provide information to all pregnant women so that they can consume tempe as a daily food ingredient.
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Yarlina, Vira Putri, and Dea Indriani Astuti. "Karakterisasi kandungan vitamin B12, folat dan isoflavon tempe kedelai dengan isolat murni Rhizopus oryzae, Rhizopus oligosporus, dan Rhizopus stolonifer sebagai bahan pangan fungsional." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 1 (February 27, 2021): 92–102. http://dx.doi.org/10.35891/tp.v12i1.2219.
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Tempeh is a fermented food ingredient from soybeans that uses various Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizophus stolonifer. In this study, the preparation of tempe using mixed culture was carried out in the ratio of Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer inoculums, namely 1: 1: 1; 1: 2: 1; 2: 1: 2; 1: 1: 2; 2: 1: 1; market yeast "Raprima", produces the characteristics of tempe according to SNI 01-3144-2009, formation of Vitamin B12, Folate and Isoflavones as well as pH, and Total Bacteria. The content of vitamin B12 was obtained in yeast "raprima" of 0.013 g / 50g of tempeh while tempeh made with pure inoculums of Rhizopus sp did not contain vitamin B12 or folic acid, pH value of 4.2 and total bacteria 14.3x108 cfu / ml and organoleptic reception. Tempe 1: 2: 1 has the characteristics of color, aroma, taste, texture and viscosity acceptable to the panelists.
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L. Putri, Afra Fauziah, and Siti Harnina Bintari. "Pengaruh Pemberian Pakan dengan Penambahan Overripe Tempeh terhadap Konsumsi Pakan, Pertambahan Bobot Badan dan Konversi Pakan pada Ayam Petelur." Life Science 10, no. 1 (April 15, 2021): 33–41. http://dx.doi.org/10.15294/lifesci.v10i1.47168.
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Overripe tempeh is soybean tempeh which has undergone continuous fermentation. The use of overripe tempeh as a food ingredient in making traditional dishes was not done optimally. In fact, overripe tempeh contains isoflavones and probiotic compounds which are considered to improve the quality of animal feed. Isoflavone compounds contained in overripe tempeh have phytoestrogen properties in increasing the productivity of laying hens. This study aims to examine the effect of feeding with the addition of overripe tempeh with different concentrations on feed consumption, body weight gain, and feed conversion. This research was an experimental study with a completely randomized design (CRD) with 4 treatments and 7 replications. The research material used 28 layers of 94 week old laying hens. The feed treatment with the addition of overripe tempeh consisted of P0 (feed without overripe tempeh), P1 (7.5% addition of overripe tempeh), P2 (15% addition of overripe tempeh), and P3 (22.5% addition of overripe tempeh). The parameters observed consisted of feed consumption, body weight gain, and feed conversion. The data from the research results were analyzed for a variance with the F test at the 5% level. The results of the variance analysis showed that laying hens had a significant effect on feed consumption, but had no significant effect on body weight gain and feed conversion. It can be concluded that the use of tempeh overripe can be used up to 7.5% in layer hens feed.
Keywords: overripe tempeh, layer chicken, performances, overripe tempeh, ayam petelur, performans.
Overripe tempeh merupakan tempe kedelai yang telah mengalami fermentasi yang berkelanjutan. Pemanfaatan overripe tempeh sebagai bahan makanan dalam penambahan masakan tradisional tidak dilakukan secara optimal. Padahal, overripe tempeh memiliki kandungan senyawa isoflavon dan kandungan probiotik yang dinilai dapat meningkatkan mutu pakan hewan ternak. Senyawa isoflavon yang terkandung didalamnya memiliki sifat fitoestrogen sehingga dapat meningkatkan produktivitas ayam petelur. Penelitian ini bertujuan untuk mengkaji pengaruh pemberian pakan dengan penambahan overripe tempeh dengan konsentrasi yang berbeda terhadap konsumsi pakan, pertambahan bobot badan dan konversi pakan. Penelitian yang dilakukan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 7 ulangan. Materi penelitian menggunakan ayam petelur umur 94 minggu sebanyak 28 ekor. Perlakuan pakan dengan penambahan overripe tempeh terdiri dari P0 (tanpa overripe tempeh), P1 (7,5% penambahan overripe tempeh), P2 (15% penambahan overripe tempeh), dan P3 (22,5% penambahan overripe tempeh). Parameter yang diamati terdiri dari konsumsi pakan, pertambahan bobot badan, dan konversi pakan. Data hasil penelitian dianalisis ragam dengan uji F pada taraf uji 5%, jika berpengaruh nyata dilanjutkan uji BNJ (5%). Hasil analisis ragam menunjukkan bahwa ayam petelur berpengaruh nyata terhadap konsumsi pakan, namun tidak berpengaruh nyata terhadap pertambahan bobot badan dan konversi pakan. Dapat disimpulkan bahwa penggunaan overripe tempeh dapat digunakan hingga 7,5% dalam pakan ayam petelur.
Keywords: overripe tempeh, layer chicken, performances, overripe tempeh, ayam petelur, performans.
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Permatasari, Oktavina, Zuhria Ismawanti, Arwin Muhlishoh, and Inayatush Sholihah. "Sosialisasi Manfaat Tempe dan Pelatihan Pengolahan Tempe Menjadi Tepung Tempe Sebagai Alternatif Pengganti Tepung Terigu." JURNAL KREATIVITAS PENGABDIAN KEPADA MASYARAKAT (PKM) 5, no. 2 (February 4, 2022): 558–64. http://dx.doi.org/10.33024/jkpm.v5i2.4704.
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ABSTRAK Perkembangan produk makanan semakin pesat dan beragam di Indonesia dan memberikan kontribusi besar terhadap asupan zat gizi seseorang. Berdasarkan tingginya konsumsi tepung terigu pada masyarakat, mendorong untuk dapat menggunakan bahan pangan lokal sebagai pengganti tepung terigu. Salah satu yang berpotensi sebagai bahan baku tepung adalah tempe. Kegiatan sosialisasi dan pelatihan pembuatan tepung tempe ini dilaksanakan secara daring (online) dua arah dengan menggunakan aplikasi zoom, video, dan yotube sesuai arahan Puskesmas karena kondisi pandemi Covid-19 di Wilayah Dusun Wonorejo Gondangrejo Kabupaten Karanganyar. Berdasarkan dari hasil kegiatan sosialisasi dan pelatihan pada peserta, terdapat peningkatan pengetahuan dan kemampuan peserta dalam pemahaman manfaat tempe yang terlihat dari hasil kuesioner sebelum dan sesudah mengikuti pelatihan. Berdasarkan hasil pretest Sebanyak 25 peserta memiliki pengetahuan kurang atau nilai dibawah 70 dan 10 peserta memiliki pengetahuan baik atau nilai diatas 70, sedangkan hasil postest diperoleh peningkatan pengetahuan dari peserta dengan hasil rerata nilai 81, dengan 7 peserta memiliki pengetahuan kurang dan 28 peserta memiliki pengetahuan baik. Selain itu dari hasil evaluasi wawancara pada bulan berikutnya terdapat peningkatan keterampilan dan keahlian peserta yang yang sudah mengaplikasikan membuat tepung tempe secara mandiri dan digunakan sebagai bahan baku dproduk makanan sehari-hari. Kata Kunci : Peningkatan pengetahuan, pelatihan tempe, tepung tempe, pembuatan tepung tempe ABSTRACT The development of food products is increasingly rapid and diverse in Indonesia and contributes greatly to a person's nutrient intake. Based on the high consumption of wheat flour in the community, it is encouraging to be able to use local food ingredients as a substitute for wheat flour. One of the potential raw materials for flour is tempeh. The socialization and training in making tempeh flour was carried out online in two directions using the zoom, video, and youtube applications according to the direction of the Health Center due to the Covid-19 pandemic condition in the Wonorejo Gondangrejo, Kabupaten Karanganyar. Based on the results of the socialization and training activities for participants, there was an increase in participants' knowledge and ability in understanding the benefits of tempeh as seen from the results of the question before and after participating in the training. Based on the results of the pretest, 25 participants had poor knowledge or scores below 70 and 10 participants had good knowledge or scores above 70, while the posttest results obtained an increase in knowledge from participants with an average score of 81, with 7 participants having poor knowledge and 28 participants having good knowledge. From the results of the interview evaluation in the following month, there was an increase in the skills and expertise of participants who had applied to make tempeh flour independently and used it as a raw material for daily food products. Keywords : Health Improvement, tempeh, training on tempeh, tempeh flour
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Hartantie, Kartini, Etty Susilowati, Asep Dedy Sutrisno, and Sumartini Sumartini. "EFFECT OF SOYBEAN (Glycine max) AND LUPIN (Lupinusangustifolius) RATIOS STARTER TYPES, AND BOTH INTERACTIONS ON CHARACTERISTICS OF SUBSTITUTED TEMPEH." JURNAL PERTANIAN 11, no. 1 (April 28, 2020): 1. http://dx.doi.org/10.30997/jp.v11i1.2036.
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Indonesia’s high dependence on soybean imports as a raw material for tempeh has brought various efforts to find a substitute of this raw material. One of the most potential substitute is lupin (Lupinusangustifolius). However, the mass adoption of these beans as raw material for tempe production is still low. In this study, we test effects of several ratios between soybeans and lupine, by using mix starters on the characteristics and quality of a substituted tempeh. The results indicated that the best treatment for the substituted tempeh was a2b6 treatment with a 1: 2 ratio of soybeans and lupin by using the starter produced by Indonesian Institute of Sciences (LIPI). Moreover, the substituted tempeh has a low water and fiber content as well as sensory acceptable.
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Kristiningrum, Ellia, and Danar Agus Susanto. "KEMAMPUAN PRODUSEN TEMPE KEDELAI DALAM MENERAPKAN SNI 3144:2009." Jurnal Standardisasi 17, no. 2 (September 1, 2016): 99. http://dx.doi.org/10.31153/js.v17i2.309.
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<p align="left"> </p><p><strong><span style="font-size: xx-small;">Abstrak </span></strong></p><p>Indonesia merupakan negara produsen tempe terbesar di dunia dan menjadi pasar kedelai terbesar di Asia. Sebanyak 50% dari konsumsi kedelai Indonesia digunakan untuk memproduksi tempe, 40% untuk tahu, dan 10% untuk produk lain (seperti tauco, kecap, dan lain-lain). Dukungan yang diberikan pemerintah untuk mendorong daya saing produksi tempe kedelai salah satunya adalah dengan menetapkan Standar Nasional Indonesia (SNI) tempe kedelai yaitu SNI 3144:2009. Kesesuaian produk tempe dengan standar dapat melindungi kesehatan konsumen, menjamin perdagangan pangan yang jujur dan bertanggung jawab, diversifikasi/pengembangan produk dan mendukung perkembangan industri tempe kedelai. Penelitian ini bertujuan untuk menganalisis kemampuan produsen tempe dalam memenuhi persyaratan SNI 3144:2009 – tempe kedelai. Penelitian ini dilakukan dengan cara mengujikan 55 sampel produk tempe di laboratorium yang terakreditasi oleh KAN. Penentuan jumlah sampel dilakukan dengan menggunakan metode Slovin terhadap jumlah Primkopti yang ada di masing-masing wilayah. Sedangkan untuk teknik samplingnya menggunakan teknik acak lengkap sederhana. Kesimpulan yang peroleh dari penelitian ini adalah masih banyak produsen tempe yang belum dapat menerapkan SNI 3144:2009 untuk parameter kadar air, kadar lemak, kadar protein, dan serat kasar. Parameter kadar lemak menjadi parameter yang paling sulit untuk dipenuhi oleh produsen tempe kedelai.</p><strong><strong></strong></strong><p>Kata kunci<strong><span style="font-size: xx-small;"><span style="font-family: Arial,Arial; font-size: xx-small;"><span style="font-family: Arial,Arial; font-size: xx-small;">: produsen tempe kedelai, SNI 3144:2009, penerapan standar. </span></span></span></strong><strong><strong><em></em></strong></strong></p><p>Abstract</p><strong><em></em></strong><p>Indonesia is the largest soybean tempeh producer in the world and the largest soybean markets in Asia. As many as 50% of Indonesian soybean consumption is used to produce tempeh, 40% for tofu, and 10% for other products (such as tauco, ketchup, etc.). The supports given by the government to boost the competitiveness of soybean tempeh one of which was established the Indonesian National Standard (SNI) for soybean tempeh that is SNI 3144: 2009. Conformity of tempeh to standard can protect the health of consumers, ensure fair and responsible food trade, product diversification/development and supporting the development of soybean tempeh industry. This study aims to analyze the ability of producers to meet the requirements of SNI 3144: 2009 - soybean tempeh. This research was done by testing out of 55 samples of soybean products in laboratories accredited by KAN. Determination on number of samples is done by slovin methode against number of Primkopti in each region. As for the sampling technique used was simple random sampling technique. The conclusions obtained from this study is there are still many tempeh producers who have not been able to implement SNI 3144: 2009 for these parameters: water content, fat content, protein content, and fiber. fulfilment of fat content is the most difficult parameters to be met by the producers.</p><strong><strong></strong></strong><p>Keywords<span style="font-family: Arial,Arial; font-size: xx-small;"><em><span style="font-family: Arial,Arial; font-size: xx-small;">: soybean tempeh producers, </span></em></span><span style="font-family: Arial,Arial; font-size: xx-small;"><span style="font-family: Arial,Arial; font-size: xx-small;">SNI 3144:2009</span></span><em><span style="font-family: Arial,Arial; font-size: xx-small;">, standard implementation. </span></em></p><em></em>
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Tawakal, Muhammad Abdullah, and Syahruddin Uddin. "DAMPAK KENAIKAN HARGA KEDELAI TERHADAP PENDAPATAN HOME INDUSTRI TAHU DAN TEMPE DI KOTA MERAUKE." Musamus Journal of Economics Development 1, no. 2 (April 25, 2019): 94–104. http://dx.doi.org/10.35724/feb.v1i2.1680.
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The research aimed to observe the impact before and after the increase in soybean prices to income and business feasibility and Tahu in the District of Merauke. Data obtained are primary and secondary data.
Total population in the research of 5 respondents Home Industry Tahuand tempeh with the sampling technique is done with all the amount of the census population sampled. The basic method used to see earnings before and after the increase in soybean prices are observation, interviewing, writing, and analysis of quantitative and qualitative descriptive hereinafter the next with the data analysis stage in the form of analysis of revenue and efficient level analysis Revenue Cost Ratio.
The research result indicate that there is a price increase impact on revenues Home Industry soybean,Tahu and Tempe in the District of Merauke, while the impact contained in input factor prices, industry costs, the price of Tahu and tempeh, revenue growth entrepreneurs Tahu and tempeh. Rising soybean prices, which reached 8.8% of business Tahu and tempeh still remain profitable this is because employers make changes to the price of Tahuand tempeh,
Keywords: analysis of incomeand Revenue Cost Ratio Home Industry Tahu and tempeh
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Bento, Juliana Aparecida Correia, Priscila Zaczuk Bassinello, Aline Oliveira Colombo, Rayane Jesus Vital, and Rosângela Nunes Carvalho. "Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum." Research, Society and Development 10, no. 2 (February 20, 2021): e38110212503. http://dx.doi.org/10.33448/rsd-v10i2.12503.
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This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved.
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Vital, Rayane, Priscila Bassinello, Quédma Cruz, Rosângela Carvalho, Júlia de Paiva, and Aline Colombo. "Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers." Foods 7, no. 9 (August 30, 2018): 136. http://dx.doi.org/10.3390/foods7090136.
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The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians’ traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability.
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Pamungkas, Ega Meilenia Putri, Lusiawati Dewi, and Marisa Christina Tapilouw. "Penambahan angkak (monascus purpureus) pada tempe dalam peningkatan antioksidan." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 13, no. 2 (May 23, 2022): 144–55. http://dx.doi.org/10.35891/tp.v13i2.2923.
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Tempe is a fermented food product that can be consumed as an energy source. The use of soybeans as a basic ingredient and the addition of Angkak can improve the quality of tempeh such as increasing its water content and antioxidants. The purpose of this study was to determine the effect of giving Angkak at a certain concentration on the quality of tempeh. The study used a single pattern Completely Randomized Design (CRD) where 1 factor was the administration of Angkak at a certain concentration with each treatment 5 times. The result of this research is that there is an effect of giving Angkak at a certain concentration on the quality of tempeh. The highest antioxidant activity was found in tempeh with an additional concentration of 1.5% (4532.01ppm). The addition of Angkak also affects the moisture content of tempeh, which increases due to the hygroscopic condition of the Angkak powder. In addition, from the organoleptic test, it was found that the addition of Angkak at a concentration of 1% was more in demand by respondents than concentrations of 0%, 0.5%, and 1.5%.
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Ananta, Pedro Reynald, I. Gusti Ayu Ngurah Singamurni, and Ridawati. "Pengaruh Perbandingan Kacang Merah dan Tepung Tapioka dalam Pembuatan Keripik Tempe Kacang Merah (Phaseolus Vulgaris L.) terhadap Daya Terima Konsumen dan Sifat." Jurnal Sains Boga 5, no. 2 (January 25, 2023): 100–110. http://dx.doi.org/10.21009//jsb.005.2.03.
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Abstract
Red bean (Phaseolus vulgaris L.) is a cowpea of the Fabaceae family which has the same potential and properties as soybeans to be processed into tempeh chips. Tempe chips are processed tempeh with tapioca starch as a mixing ingredient during fermentation for 36 hours at a temperature of 25-30 ℃ then thinly sliced 1.5 cm thick and fried in palm oil at 180 ℃ using the deep frying method. This study aims to see how much consumer acceptance is in terms of color, bean density, shape, aroma, crispness and taste and the physical properties of red bean tempeh chips which include thickness, diameter and swelling power with three ratios of red beans and tapioca starch of (1 :1, 1:1/2 and 1:1/3). Red bean tempeh chips with a ratio of red beans and tapioca starch of 1:1/2 gave the best consumer acceptance rating compared to other comparisons with an average value of 4.6 and physical characteristics of red bean tempeh chips with a ratio of red beans and tapioca starch of 1 :1 is the best compared to other comparisons with an average swelling value of 41.766 and an average diameter swelling value of 0.0308.
Keywords: Kidney beans, tempeh chips, consumer acceptability, physical properties.
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Triyono, Muhammad, Nazaruddin Nazaruddin, and Wiharyani Werdiningsih. "UJI AKTIVITAS INOKULUM TEMPE DARI BAHAN LIMBAH KULIT PISANG TERHADAP MUTU TEMPE KEDELAI." Pro Food 3, no. 1 (May 31, 2017): 200. http://dx.doi.org/10.29303/profood.v3i1.43.
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Banana pulp can be used as a substrate in the manufacture of tempeh inoculum. The aimed of this study was to determine the activity of the tempe inoculum from banana pulp to the quailty of chemical, organoleptic and microbiological soybean tempeh. The experimental design used in this study was completely randomized design (CRD) with one factor was the concentration of inoculum (LIPI inoculum and banana pulp inoculum) with different concentrations on each treatment. Parameters measured were moisture content, ash content, protein content, total fungi, misellium observations, and also favorite sightings include compactness misellium raw tempeh, aroma and texture. The results showed that LIPI inoculum concentrations of 0.2%, Banana Peel (KP) 0.1%; 0.2%; 0.3%; and 0.4% had no different effect on moisture content, protein content, and ash content, but significantly different effect on the misellium compactness, texture, and flavor. The use of 0.3% inoculum of banana pulp is the best treatment for the quality of soybean tempeh with misellium compactness, texture, and aroma which preferred by the panelists with a moisture content of 58.66%, ash content of 0.73%, and protein content 20,31 % according to SNI 01-3144-1992.
Key words: banana pulp, inoculum, soybean tempeh
ABSTRAK
Limbah kulit pisang dapat dijadikan sebagai substrat dalam pembuatan inokulum tempe. Penelitian ini bertujuan untuk mengetahui aktivitas inokulum bahan limbah kulit pisang terhadap mutu kimia, organoleptik dan mikrobiologi tempe kedelai. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi inokulum (Inokulum Buatan LIPI dan inokulum limbah kulit pisang) dengan konsentrasi yang berbeda pada tiap perlakuan. Parameter yang diamati adalah kadar air, kadar abu, kadar protein, total jamur, pengamatan misellium, dan juga kesukaan penampakan tempe mentah meliputi kekompakan misellium, aroma dan tekstur. Hasil menunjukkan bahwa faktor konsentasi inokulum LIPI 0,2%, Kulit Pisang (KP) 0,1%, KP 0,2%, KP 0,3%, KP 0,4% memberikan pengaruh tidak berbeda nyata terhadap kadar air, kadar protein, kadar abu, tetapi memberikan pengaruh berbeda nyata terhadap kesukaan kekompakan misellium, tekstur, dan aroma. Penggunaan inokulum kulit pisang dengan konsentrasi 0,3% merupakan perlakuan terbaik terhadap mutu tempe kedelai dengan kekompakan misellium, tekstur, dan aroma yang disukai oleh panelis dengan kadar air 58,66%, kadar abu 0,73%, dan kadar protein 20,31% sesuai dengan SNI 01-3144-1992.
Kata kunci: inokulum, kulit pisang, tempe kedelai
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Iskandar, Dicky, and Anny Widiasmara. "Pelatihan kewirausahaan inovasi pemasaran dan varian rasa era digital Desa Kedungmaron Kabupaten Madiun." Penamas: Journal of Community Service 2, no. 1 (February 27, 2022): 29–37. http://dx.doi.org/10.53088/penamas.v2i1.224.
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Small and Medium Enterprises (SMEs) of tempeh chips in Madiun Regency are experiencing rapid development, including the "NAJA" tempeh chips produced by Mrs. Yuli. So far, the problems faced are only word-of-mouth promotion and have not done online marketing, and there are no product variants. The 2021 Innovation Talent Team conducts marketing innovation training based on Digital marketing in collaboration with Shopee Indonesia and provides flavor variants for tempeh chips. The method used is field observation, data collection, and training on Marketing Innovation, Flavor Variants, and Packaging. The results of consumer training are easier to view and order products via Instagram, Whatsapp and telephone by cooperating with Shopee E-commerce and making permits. This training also provides ways to make packaging neater and more efficient. Flavor variants include original taste, balado, roast beef, grilled corn, chicken onions, spicy. Tempe chips UKM "NAJA" can expand its business reach so that many people can recognize tempeh chips with various flavors, and the market share is getting wider.
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Prasetya, Adelia, Lusiawati Dewi, and Risya Pramana Situmorang. "Antibacterial Activity of Garlic Added to Tempeh against Bacillus sp. and Escherichia coli." Jurnal Riset Biologi dan Aplikasinya 4, no. 1 (March 31, 2022): 34–41. http://dx.doi.org/10.26740/jrba.v4n1.p34-41.
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Tempeh (tempe) has been known to have antibacterial properties due to the presence of glycoprotein compounds, antimicrobial peptides, and flavonoids produced by the fungus Rhizopus spp. during the fermentation process. The addition of garlic powder is expected to increase the antibacterial activity of tempeh against contaminant bacteria. This research aimed to analyze the antibacterial activity, water content, and organoleptic properties (taste, aroma, and color) of tempeh with garlic powder supplementation. Garlic powder was added to the tempeh fermentation process with various concentrations of 0.15, 0.25, 0.50, and 0.75%. Antibacterial activity, water content, and qualitative organoleptic tests were analyzed using paper disk diffusion, gravimetric, and questionnaire methods. The results showed that the addition of garlic powder in all treatments for Bacillus sp had shown an inhibitory activity with moderate strength with an inhibitory power of 0.15; 0.25; 0.50; and 0.75% respectively 8±1.71; 10±1.71; 7±0.96; 9±0.58. Meanwhile, Escherichia coli showed no inhibitory activity. The addition of garlic powder at a concentration of 0.25% reduced the water content to 58.25±0.03. In addition, the addition of garlic powder was not able to affect the color but was able to influence the aroma and taste of tempeh. Garlic powder was able to inhibit Bacillus sp with the best concentration of 0.25%; the addition of garlic powder can reduce the water content and affect the aroma and taste of tempeh.
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Saihani, Azwar. "Optimasi Keuntungan Industri Rumah Tangga Tahu dan Tempe Di Desa Murung Kupang Kecamatan Babirik Kabupaten Hulu Sungai Utara." RAWA SAINS : JURNAL SAINS STIPER AMUNTAI 6, no. 2 (September 30, 2016): 437–42. http://dx.doi.org/10.36589/rs.v6i2.62.
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This study aims to (i) know the optimal benefits of tofu and tempeh making business with limited resources, (ii) conduct sensitivity analysis on the optimal conditions of the benefits of tofu and tempeh business. This research was conducted in Murung Kupang Village, Babirik District, North Hulu Sungai Regency. The method of collecting data uses a case study by interviewing Pak Sarwani to obtain the necessary data. The point of optimal home industry and tofu solutions occurs at coordinates {(29.66), (357.47)}, this means that optimal benefits occur when production of tofu (X1) is 29.66 prints of tofu and (X2) of 357, 47 tempe cut each time the product. While the optimal amount of profit obtained is USD 1357,941 per one production in one day. Maximum and minimum limit for optimization of tempe and tempeh tofu industry. The maximum profit margin exits between 43,819 to 27,200 and the minimum margin of profit margin between 70,317 to 43,819, while the maximum limit of profit margin for tempe that has not been used is between 911,222 to 567,850, the minimum tempe profit margin between 1,468 to 911,222, and the translation value constraint function shadow 1 (soybeans) it appears that if the resource (right value) exceeds the 10% constraint function, ie from 102 663 933.33 to the optimal value of Rp 161,261, increasing from Rp 1,357,941 to Rp 1,519,202
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Niuvianto, Stevans, and Petrus Rudi Kasimun. "INOVASI URBAN DI KAMPUNG TAHU TEMPE MELALUI EKSPANSI POTENSI PRODUK OLAHAN TEMPE DAN TAHU." Jurnal Sains, Teknologi, Urban, Perancangan, Arsitektur (Stupa) 4, no. 2 (January 23, 2023): 2661–76. http://dx.doi.org/10.24912/stupa.v4i2.22234.
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Located in Johar Baru, precisely in Kampung Rawa , there is a local and existing potential in the form of tempeh and tofu producers. The existing tofu and tempeh producers have been running between generations spanning decades. Tempe and tofu are fermented foods that are widely consumed by Indonesians, which have begun to spread internationally. The purpose of this report is to understand how the expansion of the potential of tofu and tempeh in the urban conditions of Kampung Rawa, Johar Baru could be done in the constraints of its existing conditions. Urban acupuncture is carried out at locations that face contradictions, where there is a coexistence between the old and the new, traffic problems from modern life, and other urban problems. Through the design methods of shape grammar, delicious architecture and gestalt, a space is created that is in harmony with its surroundings and also follows the program. Through production and culinary programs with open public spaces, The possibility of expansion of the potential of tempe and tofu in the Kampung Tahu Tempe can be carried out through the Recesses of the Tofu Tempe Village. Where an integrated area is created, which is more flexible and also invites visitors to the location. Instead of working individually, existing producers can work collectively to create a more effective and efficient work system. Tofu and tempeh products in Tahu Tempe Village can also improve the economy of Johar Baru, expand and improve existing conditions for the residents of Tofu Tempe Village. Keywords: Production and Tourism Space; Settlement Empowerment; Tempeh and Tofu; Urban Innovation Abstrak Berlokasi di Johar Baru tepatnya di Kampung Rawa, terdapat potensi lokal berupa produsen-produsen tempe dan tahu. Produsen tahu dan tempe yang ada sudah berjalan turun temurun yang mencakup berpuluh-puluh tahun. Tempe dan tahu adalah salah satu makanan fermentasi yang luas dikonsumsi oleh warga Indonesia, yang sudah mulai meluas secara internasional. Tujuan dari penelitian ini adalah untuk memahami cara dilakukannya upaya ekspansi potensi tahu dan tempe di kondisi ruang urban Kampung Rawa, Johar Baru dan penyegaran guna meningkatkan kondisi kehidupan dan potensi yang ada. Urban acupuncture dilakukan di titik ruang yang menghadapi kontradiksi, dimana terdapat koeksistensi antara yang lama dan baru, masalah lalu lintas dari kehidupan modern, dan permasalahan urban lainnya. Di Kampung Rawa, titik ini memiliki potensi kekayaan yaitu produsen tempe dan tahu yang ada. Melalui metode desain shape grammar, delicious architecture dan gestalt, dihadirkan ruang dengan program baru yang tetap selaras dengan kondisi yang ada. Melalui program produksi dan kuliner dengan ruang publik terbuka diharapkan ruang dapat menjadi ruang kumpul untuk penghuni sekitar dan membawa wisatawan ke lokasi melalui program produksi dan wisata kuliner. Kemungkinan dilakukannya ekspansi akan potensi tempe dan tahu di Kampung Tahu Tempe dapat dilaksanakan melalui Relung Kampung Tahu Tempe. Diciptakan suatu kawasan yang terintegrasi; lebih leluasa; mengundang pengunjung ke lokasi; dan ruang untuk produsen bekerja secara kolektif menciptakan sistem kerja yang lebih efektif dan efisien. Produk tahu dan tempe di Kampung Tahu Tempe juga dapat meningkatkan ekonomi Johar Baru, memperluas dan meningkatkan kondisi yang ada bagi penduduk Kampung Tahu Tempe.
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Krisdianilo, Visensius, Sa'adah Siregar, and Vincentia Ade Rizky. "KARAKTERISASI DAN IDENTIFIKASI MOLEKULER BAKTERI PENGHASIL ENZIM PROTEASE DARI TEMPE YANG DIPERJUALBELIKAN DI PASAR LUBUK PAKAM." JURNAL FARMASIMED (JFM) 4, no. 1 (October 31, 2021): 7–13. http://dx.doi.org/10.35451/jfm.v4i1.616.
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Protease enzyme is an enzyme that is important in protein breakdown. Animals, plants as well as microorganisms such as bacteria can produce this protease enzyme. In its application protease enzymes can be used in the pharmaceutical industry, detergent industry, skin products as well as food products. Tempe is one of the traditional food products that have been known for a long time, tempeh is made from soybean seeds fermented by mushrooms. Molecular identification can use polymerase chain reaction (PCR) method, PCR is the process of multiplying a certain nucleotide sequence using enzymatic processes in vitro. The presence of protein content in tempeh can be possible the presence of bacteria that can break down proteins in the tempeh, especially tempeh that has been fermented about 48-72 hours. Based on the results of characterization and identification of 5 isolates of tempeh post-fermentation 72 hours, positive results of protease enzymes found in isolate TPLP-1, TPLP-2 and TPLP-5, with the largest zone diameter in isolate TPLP-2 50 mm, then isolate with the highest protease enzyme activity isolate TPLP-2 molecularly identified by identifying the gene 16S rRNA which is subsequently included in the BLAST program and obtained by isolate TPLP-2 identified as Pseudomons stuastzeri.
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Rahayu Sihmawati, Rini, and Dwi Agustiyah Rosida. "Analisis Proksimat Abon Bonggol Pisang Dengan Fortifikasi Tepung Tempe Dan Lesitin." STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa 13, no. 01 (April 30, 2020): 1–7. http://dx.doi.org/10.36456/stigma.13.1.2416.1-7.
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The aim of this research was to evaluate a proximate test (protein, fat, water content and carbohydrate) shredded banana corm with tempeh flour and lechitin fortification. This research is an experimental study using a completely randomized design factorial pattern. The first treatment was: Tempe soybean flour (T) with a level of T1 (5%), T2 (10%) and T3 (15%). The second treatment was lecithin (L) with levels of L1 (3%), L2 (5%) and L3 (7%) so that 9 treatment combinations were obtained. The collected data were analyzed with a 2-way classification variance test (analysis of variance). If there is a difference between treatments followed by LSD test. Proximate test results on the protein content of shredded banana corm showed that the addition of tempeh flour (T) had a very significant effect on protein content (P <0.01), while the addition of lecithin (L) was not significant (P> 0.05) both tempeh flour and lechitin did not significant on fat content and water content (P> 0.05). Tempeh flour (T) has a very significant effect on carbohydrate content (P <0.01), while the addition of lecithin (L) is not significant (P> 0.05).
Keywords: banana corn, shredded, tempeh flour, lecithin, proximate test
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Rahadiyanti, Ayu, Choirun Nissa, Wahyu Ilmi Annisa, Lilis Wijayanti, Fillah Fithra Dieny, and Deny Yudi Fitranti. "Optimasi sifat organoleptik, indeks, dan beban glikemik formula enteral berbasis tepung tempe dan tepung bengkuang." Jurnal Gizi Klinik Indonesia 19, no. 1 (July 30, 2022): 10. http://dx.doi.org/10.22146/ijcn.69187.
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Optimization of organoleptic, glycemic index, and a load of enteral formula based on tempe and jicama flourBackground: Tempeh and jicama have the potential effect as hypoglycemic agents. Hyperglycemic patients are recommended to consume formula with a low glycemic index to control blood glucose levels properly. Although balancing and roasting could improve the aromas of tempeh flour, research is lacking on tempeh powder-based enteral formula.Objective: This study aimed to analyze the organoleptic, glycemic index, and glycemic load of enteral formulas based on tempeh and jicama flour to meet the requirements of enteral formulas for hyperglycemic patients.Methods: Experimental research with 3 levels of treatment, namely variations in the ratio of tempeh flour and jicama flour with formulas 1 (1:1); 2 (3:2); and 3 (4:7) with two methods, namely steam blanching and roasting before tempeh drying. An organoleptic test using a hedonic test was carried out on 25 semi-trained panelists. One-shot case study glycemic index and glycemic load test on 30 subjects met the inclusion criteria. Data analysis used the Kruskal-Wallis test.Results: The color, aroma, and taste in formula 3 were acceptable to the panelists, but the texture was less favorable. Formula 3 has a glycemic index of 55.20 and a glycemic load of 14.90. There was no difference in an index and glycemic load in the 3 enteral formulas.Conclusion: Formula 3, with a ratio of 4:7, a moderate glycemic index, and load, could be acceptable to the panelists.
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Hasrina, Hasrina, and Musdalifah Nurdin. "Protein Content of Tempe from Pumpkin Seeds (Cucurbita moschata) and Its Use as a Learning Media." Media Eksakta 17, no. 1 (May 31, 2021): 1–4. http://dx.doi.org/10.22487/me.v17i1.808.
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Pumpkin seeds (Cucurbita moschata) in daily life is used only limited to pumpkin seed snack, whereas pumpkin seeds can be processed in various forms. One of them is pumpkin seed tempeh. Tempeh is a traditional fermented food rhizopus sp. made by fermentation and can be used as a food source that has economic value which has high protein. This study aims to determine the protein levels in pumpkin seed tempeh and its use as a learning media. The research type is an explorative descriptive research. Tempe pumpkin seeds were analyzed for protein levels by using micro Kjedhal analysis through three stages, namely destruction, distillation and titration as many as three repetitions. The results show the average protein level of pumpkin seed tempeh is 24.66%. Based on the results of validation tests by a team of experts in content, design and media as well as 20 students, the results of the study are very worthy to be used as a learning media in the form of posters with a feasibility percentage of 81.49%.
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Sulistiyani, Sulistiyani, and Apsari Fajar Prihantini. "Training Making Plastic Tempeh Hygienic (TEPIS) Post- Pandemic Era Covid 19 in Tanah Merah Residents." Sasambo: Jurnal Abdimas (Journal of Community Service) 4, no. 4 (November 30, 2022): 760–66. http://dx.doi.org/10.36312/sasambo.v4i4.918.
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Purpose activity devotion this is coaching residents of Tanah Merah deep making Tempe Plastic Hygienic (EDGE) as effort Upgrade immune body and free from coronas. Partner in activity this is residents of Tanah Merah Bangkalan. activity this implemented with knowledge transfer method knowledge and technology with stages activity; 1) Planning, 2) implementation , and 3) evaluation . As for results from activity this is an effort to train and empower farmers in Tanah Merah-Bangkalan residents by increasing skills in processing food ingredients where it is hoped that Tegalwero Village farmers can master >75% the skills of making tempeh from soybeans packaged in hygienic plastic and continue the business of making tempeh from soybeans effectively independent, grow to be large so that the plan of this program will be a success. The food processing skills that are the main focus are the technique of making hygienic soybean tempeh by utilizing the potential of existing farmers' harvest of soybeans, Tanah Merah-Bangkalan residents to the fullest and making tempe products a special food of the city of salt. After a successful small-scale agro-industry program is developed, the economy of the Tanah Merah-Bangkalan people will automatically change from a traditional agricultural system to an entrepreneurial-based economy. So that the community can also become entrepreneurs, coupled with the fact that the presence of tempeh consumed by humans will reduce the number of corona viruses that attack humans.