Open AccessOrganoleptic analysis of saga seeds (Adenanthera pavonina) fermented for feasibility raw material of making tempe
Author(s) -
Astrilia Damayanti,
Zuhriyan Ash Shiddieqy Bahlawan,
Radenrara Dewi Artanti Putri,
Gema Aditya Mahendra,
LestariPuji Astuti,
D H K Triaji
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/969/1/012002
Subject(s) - tempe , organoleptic , raw material , aroma , food science , yeast , mathematics , biology , ecology , genetics
Indonesia soybean imports reached 1.27 million tons in 2019 due to the low productivity of local soybean production, so that it is unable to keep pace with the public’s demand in terms of making tempe. Based on this fact, other locally produced raw materials are needed for making tempe. This study tested the feasibility of saga seeds as raw materials as substitution of soybean in terms of organoleptic properties. The method used in this research is a literature study and experimental manufacture of tempe saga with 3 variations of yeast (2, 4, and 6 grams) and 3 variations of time (12, 36, and 72 hours). Based on organoleptic analysis that have been done, this study showed the influence of yeast variation and time variation in texture, aroma, color, and millennium formed of tempe from saga seeds. This influence can occur because of the interaction between yeast and the content contained in saga seeds such as contenct of nutritional, antioxidants, and fibre. With the use of saga seeds as a tempe-making product, it is expected to increase the added value of local products to fulfil public demand for tempe.