SIFAT KIMIA DAN SENSORIS TEMPE KEDELAI HITAM DENGAN VARIASI PENAMBAHAN KECAMBAH DAN LAMA INKUBASI

ISTIQOMAH, IIS, G2D014018 (2018) SIFAT KIMIA DAN SENSORIS TEMPE KEDELAI HITAM DENGAN VARIASI PENAMBAHAN KECAMBAH DAN LAMA INKUBASI. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Degenerative disease is a chronic disease that caused by the decrease of body cells function that can be prevented by the way of consume tempe which is the food that contain high antioxidants. The superiority of tempe is contain of vitamin E and antioxidant compounds. This research aims to know the influence of black soybean sprouts and incubation toward the level of fiber, Vitamin E, antioxidant activities and sensory characteristics of black soybeans tempe. The methods of Complete Randomized Design (RAL) Factorial which used in the research. The stages done black soybean sprouts in germination time during 18 hours, making of tempe was added of black soybean sprouts (0, 10, 20, 30 and 40 percent) and incubation time of tempe making (30, 36 and 42 hours) which used in the research. The test conducted was chemical characterictic (coarse fiber levels, vitamin E and antioxidant activity) and sensory characteristic (compactness, color, smell and taste). The result shows the interaction between the addition of black soybean sprouts and incubation time were given a very real influence toward the levels of vitamin E, antioxidant activities, compactness, color and the smell in tempe, but had no the real effect on levels of rough fiber. The best treatment was added 30 percent of black soybean sprouts in incubation time during 36 hours. Keywords: black soybeans, soybeans sprouts, tempe, antioxidant activities and vitamin E.

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