Open AccessStudy of the effect of wrapping type and yeast concentration on the making of peanuts tempeh
Author(s) -
Irvan Irvan,
Y. Nabilah,
L. Prananta,
Indra Setiyaningsih,
P. Widi
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1122/1/012091
Subject(s) - organoleptic , food science , yeast , flavor , fermentation , mycelium , rhizopus , aeration , raw material , mathematics , biology , horticulture , ecology , genetics
In recent years, soybean production has continued to decline, while the need for soybeans is still relatively high, domestic soybean needs or 86.95% must be fulfilled from imports. Tempeh has white color, compact texture and specific flavor. White color is caused by the fungus mycelia that grow on the surface of soybean seeds. The compact texture is caused by the fungus mycelia attached on the soybean seeds. Degradation of components in soybeans can cause the formation of specific flavors after fermentation. This research aims to make tempeh by using conventional method. In order to get best result, various variables were investigated such as: type of wrapping media (banana leaf, greaseproof paper, non-perforated plastic sheet), type of raw material (soybeans and peanuts) and yeast concentration (1% and 2%). The results show that on the 0 th to the 1 st day the weight of the tempeh has increased, while on the 2 nd day it decreased. From the organoleptic questionnaire assessed by respondents, the good quality tempeh was made of peanuts compared to soybeans. The best wrapping media for tempeh was banana leaf because it had better aeration than the other wrappers and the more yeast that use, the better the results will be. The more yeast is used, the protein content will decrease because the addition of inoculum concentration allows more numbers of mold Rhizopus sp. grow.