Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 BALI Terhadap Karakteristik Tempe Kedelai (Glycine max (L) Merrill)

Abstract

Abstract

Tempe is a fermented soybeans or other ingredients, utilizing various types of yeast including Rhizopus oligosporus and Rhizopus oryzae. This study specifically employed Rhizopus oligosporus DP02, which was derived from an inoculum and isolated from hibiscus leaves. The purpose of the research was to determine the impact of different concentrations of Rhizopus oligosporus DP02 Bali on the characteristics of soybean tempeh and to identify the optimal yeast concentration for producing tempeh with the best qualities. The experimental design used was a completely randomized design featuring five levels of yeast concentration: 1%, 2%, 3%, 4%, and 5%. Each treatment was replicated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance and if a significant effect was found, further testing would be conducted using the Duncan Multiple Range Test. The results indicated that yeast concentration significantly affected water content, ash content, protein content, fat content, carbohydrate content, color, taste, texture, and overall acceptance, but did not influence aroma. The findings revealed that a 4% yeast concentration yielded soybean tempeh with a water content of 38.09%, 1.15% for ash content, 17.68% for protein content, 17.18% for fat content, and 25.71% for carbohydrate content. Additionally, sensory tests for color, smell, taste, texture, and overall acceptance were positively received by the panelists.

Keywords: Tempeh, soya bean, yeast, concentration, Rhizopus oligosporus

Abstrak

Tempe merupakan hasil fermentasi dari kacang kedelai ataupun bahan lain dengan memanfaatkan bermacam variasi kapang antara lain Rhizopus oligosporus dan Rhizopus oryzae. Penelitian ini scara khusus menggunakan Rhizopus oligosporus DP02 yang berasal dari inokulum dan diisolasi dari daun waru. Tujuan penelitian ini guna mengetahui dampak konsentrasi Rhizopus oligosporus DP02 Bali berbeda di karakteristik tempe kedelai serta untuk mengetahui konsentrasi ragi maksimal demi hasil tempe berkualitas terbaik. Desain percobaan terpakai ialah desain acak lengkap berlima taraf konsentrasi ragi yaitu 1%, 2%, 3%, 4%, dan 5%. Pengulangan perlakuan tiga kali hingga didapat 15 satuan percobaan. Data dianalisa dengan analisis variasi ANOVA serta bila terdapat pengaruh akan diuji lanjutan memakai uji jarak berganda Duncan. Hasil penelitian memperlihatkan konsentrasi ragi berdampak aktual ke kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, warna, rasa, tekstur, serta akseptansi total namun tidak berdampak ke aroma. Hasil penelitian memperlihatkan konsentrasi ragi 4% menciptakan tempe kedelai berkarakteristik unggul yakni berkadar air 38,09%, 1,15%, kadar protein 17,68%, dan kadar karbohidrat 25,71%. Uji sensori warna, aroma, rasa, tekstur, serta penerimaan total diterima secara positif oleh panelis.

Kata Kunci: Tempe, kacang kedelai, konsentrasi, Rhizopus oligosporus