Cahyanti, Ni Kadek Indri (2018) STUDI PEMBUATAN TEMPE KACANG MERAH. Diploma thesis, JURUSAN GIZI.
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Abstract
STUDY OF THE MANUFACTURE OF RED BEAN TEMPE ABSTRACT Peanut plants have been planted in Indonesia since hundreds of years ago. This plant consists of various types, such as red beans (Phaseolus vulgaris L.), green beans (Phaseolus radiatus L.) and cowpea (Vigna unguiculata). One source of food that is potential to be developed and used is red beans. The purpose of this study is to determine the effect of "Percentage of Laru Usage on Making Peanut Tempeh". This research uses experimental method whose experiment is designed with Randomized Block Design (RAK) with 4 treatments. Each treatment consisted of 3 replications so that the researchers consisted of 12 experimental units. Based on the results of research conducted by using the percentage of luminance percentage does not affect the characteristics of tempe that is on organoleptically subjective analysis of taste, texture, aroma, color, overall acceptance, taste quality and texture quality. While for objective analysis of proximate test on red bean tempe. From the subjective results of red bean tempe produced hedonik aroma 3.11-3.23 (Neutral), color 3.03-3.08 (Neutral), texture 2.87-3.11 (Dislikes-Neutral), sense 2,91-3,21 (Dislikes-Neutral), overall acceptance rate 3,00-3,28 (Neutral). Flavor quality 2.29-2.63 (Gurih) and Quality texture 1.65-1.91 (Not compact). Keywords : Red beans, Laru and Tempe
| Item Type: | Thesis (Diploma) |
|---|---|
| Additional Information: | MEMBHAS TENTAN TEMPE DAN KACANG MERAH |
| Uncontrolled Keywords: | Keywords : Red beans, Laru and Tempe |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Cahyanti Ni Kadek Indri |
| Date Deposited: | 09 Aug 2018 05:14 |
| Last Modified: | 09 Aug 2018 05:14 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/858 |
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