KADAR PROTEIN PADA TEMPE YANG DIGORENG DENGAN MINYAK SEGAR DAN MINYAK BEKAS PENGGORENGAN

Hariyanto, G1C216261 (2017) KADAR PROTEIN PADA TEMPE YANG DIGORENG DENGAN MINYAK SEGAR DAN MINYAK BEKAS PENGGORENGAN. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Tempe is one of Indonesian traditional foods rich in nutrition. Tempeh is made from soybeans fermented by the fungus Rhizopus oligosporus and Rhizopus oryzae. This food is much in demand as a side dish or snack that tastes typical and delicious. The purpose of this study was to determine the percentage of decreased protein content in fried tempe with fresh oil and 1X, 2X, and 3X frying oil. the material used is tempe bought in market Pedurungan Semarang. The benefits of this study can Provide information to the public about protein levels in fried tempeh with fresh oil and frying oil. Protein in tempe was measured using spectrophotometric method. This type of research is experimental research. The results showed that the tempe protein fried with fresh oil had a high protein content of 6.29 μg / μl and fried tempe with 3X fried cooking oil had the lowest protein content of 4.44 μg / μl. To fry the tempeh is recommended to use fresh oil so that protein content in tempe is still awake. Keywords: Tempe, Frying, Cooking Oil, Spectrophotometry

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