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Abstract
Cowpea (Vigna unguiculata (L.) Walp.) has high content of nutrients and good source of phytoprotein. Therefore, it has potential opportunity to replace soybean in producing tempeh. The types of fermentation agent influence its quality, so it is crucial to study the use of types of tempeh yeast with different growt media in making cowpea tempeh. The study was aimed to characterize the quality of color, aroma, texture, and taste of cowpea tempeh fermented by different types of yeast. The method was experimental with complete random design, four treatments and six replicates. The parameter were physical quality; color, aroma, texture, and taste of tempeh. Data was collected by organoleptic test. Data was analysed using ANOVA at the 5 % significance level. The results showed that the preference levels of panelists differed against all parameters. Yeast utilizing cassava as its substrate produced cowpea tempeh with the highest preference level for all parameter.
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References
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- De Mann, J.M. 1989. Principle of Food Chemistry. The Avi Pub Co. Inc. Westport. Connecticut
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References
Ashari, S. 1995. Holtikultura Aspek Budidaya. UI-Press. Jakarta
De Mann, J.M. 1989. Principle of Food Chemistry. The Avi Pub Co. Inc. Westport. Connecticut
Dewi, R.S. dan A. Saripuddin. 2011. Isolasi Rhizopus oligosporus Pada Beberapa Inokulum Tempe di Ka-bupaten Banyumas. J. Molekul. 6(2): 93-104.
Haliza, W. 2008. Tanpa Kedelai Tetap Bisa Makan Tempe. Warta Penelitian dan Pengembangan Pertanian. 30(1): 10-12.
Haryoto. 2000. Tempe Banguk. Kanisius. Yogyakarta.
Karsono, Y.C.S., A. Tunggal, A. Wiratama, dan P. Adimulyo. 2008. Pengaruh Jenis Kultur Starter Terhadap Mutu Organoleptik Tempe Kedelai. Departemen Ilmu dan Teknologi Pangan. IPB. Bogor.
Kartika dan Bambang, 1988. Pedoman Uji Inderawi Bahan Pangan. Pusat Antar Universitas Pangan dan Gizi. UGM. Yogyakarta.
Marniza dan N. Medikasari. 2011. Produksi Tepung Ubi Kayu Berprotein; Kajian Pemanfaatan Tepung Kacang Benguk sebagai Sumber Nitrogen Ragi Tempe. J. Teknologi Industri dan Pertanian. 16 (1): 73-81.
Nurrahman, M. Astuti, M. Suparmo, dan HNE Soesatyo. 2012. Pertumbuhan Jamur, Sifat Organoleptik dan Aktivitas Antioksidan Tempe Kedelai Hitam yang Diproduksi dengan Berbagai Jenis Inokulum. J. Agritech. 32 (1): 60-65.
Rahmat dan Yuyun. 2000. Kacang Tunggak. Kanisius. Yogyakarta.
Sukardi, I. Wignyanto, Purwaningsih. 2008. Uji Coba Penggunaan Inokulum Tempe dari Kapang Rhizopus oryzae dengan Substrat Tepung Beras dan Ubi Kayu Pada Unit Produksi Tempe Sanan Kodya Malang. J. Teknologi Pertanian. 9(3): 207-215.
Winanti, R. S. H. Bintari, D. Mustikaningtyas. 2014. Higienitas Produk Tempe berdasarkan Perbedaan Metode Inokulasi. Unnes Jurnal of Life Science. 3(1): 39-46