Record Details

Pengaruh proses fermentasi kacang merah (phaseolus vulgaris l.) menggunakan ragi tempe (rhizopus sp.) dan enzim papain terhadap kualitas sosis kacang merah

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

View Archive Info
 
 
Field Value
 
Title Pengaruh proses fermentasi kacang merah (phaseolus vulgaris l.) menggunakan ragi tempe (rhizopus sp.) dan enzim papain terhadap kualitas sosis kacang merah
 
Creator Mutmainah, Siti
Mas’ula, Ana Ummu
Ariska, Septiani Budi
Masruroh, Lailatul
Palupi, Hapsari Titi
 
Subject red beans
methods of fermentation
sausage
 
Description Red beans (Phaseolus vulgaris L.) is a commodity beans are very popular, and are abundant in Indonesia. The purpose of this study to determine the effect of different fermentation methods on quality sausage red beans and determine the best fermentation method on the sausage red beans based on the analysis and organoleptic clams. The method used in this study is RAK one single factor consisting of four treatments. F1 (red bean fermentation using yeast tempeh (Rhizopus oligosporus)), F2 (fermented using enzymes papain), F3 (red bean fermentation using yeast tempeh (Rhizopus oligosporus) + enzyme papain) and F4 (without red bean fermentation process). The observations were analyzed using statistical ANOVA (Analysis of Variance) followed by Tukey test sensory testing is carried out by Friedman test. The best treatment method de Garmo effectiveness index. The results showed Effect of treatment fermentation methods which differ significantly affect chemical parameters include moisture content, ash content, protein content, fat content rude, crude fiber content and carbohydrate content and the nature organolepti color, aroma, flavor, and texture of the sausage beans. best fermentation method in the manufacture of sausages red beans based on a chemical that is F4 (without red bean fermentation process) with a value of 9.29% moisture content, ash content of 4.41%, 12.47% protein content, fat content rough 0.51% , crude fiber content of 3.71%, and the carbohydrate content of 73.3%. While the treatment is the best value organoleptic F1 (red bean fermentation using yeast tempeh (Rhizopus oligosporus)) Color 8 (really like), the scent 7.48 (like), flavor 6.6 (a bit like), and the texture of 7.92 (very like).
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2019-09-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1648
10.35891/tp.v10i2.1648
 
Source 2597-436X
2087-9679
10.35891/tp.v10i2
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1648/1316
 
Rights Copyright (c) 2019 Siti Mutmainah, Ana Ummu Mas’ula, Septiani Budi Ariska, Lailatul Masruroh, Hapsari Titi Palupi
http://creativecommons.org/licenses/by/4.0