Kualitas Tempe Kedelai
Dengan Lama Fermentasi Tiga Hari dan Empat Hari
Quality of Soybean Tempe on Three and Four Days Fermentation
Bingar Sasmita Adi*, Lusiawati Dewi** *
) Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika **) Dosen Program Studi Biologi, Fakultas Biologi
Universitas Kristen Satya Wacana,Salatiga
Jl. Diponegoro 52-60 Salatiga 50711Jawa Tengah – Indonesia Email: bingarsasmitaadi1223@gmail.com
ABSTRAK
This is the research on the quality of soybean Tempe that has been fermented for three to four long days in the chemical laboratory, faculty of Science and Mathematics, UKSW, Salatiga. The aim of this study was to compared data on the levels of protein, fat, moisture content, fiber content, ash content and carbohydrate content of tempe that has been processed in North Salatiga and to determine the quality of tempe is in confirmity with the SNI 01-3144-2009. The Data that was recieved was analyzed with simple statistik, with sampel from five soybean craftsman ( 3 days and 4 days) in Bugel, north salatiga with three times repetitions. The research show that the water content sampel no 1 has been fermented for 3 days and 4 days in conformity with the SNI 01-3144-2009 that is 63,06% and 62,77%. Ash content has been fermented for three days is more higher than soybean has been fermented for four days and in conformity with the SNI 01-3144-2009. The fat content of the five samples of tempe that has been fermented for three to four days is still less than the quality standard of SNI 01-3144-2009 that is below 10%. Soybean protein content that has been incubated for a period of 3 days ony sample no.1 and no.2 are in accordance with SNI standards 01-3144-2009 that is 16.2% and 16.31%. The sample carbohydrate content of soybean has been fermented for 3 days and 4 days is quite stable. Ash content for the five samples of Tempe that has been fermented for three to four days is quite stable around 2,21%-2,39% and in conformity with SNI standards 01-3144-2009.
