PERUBAHAN KIMIA DAN MIKROBIOLOGI PADA PEMBUATAN TEMPE DENGAN PERENDAMAN HEMAT AIR

Abstract

Abstract: One of the obstacles encountered in the making of tempe is excessive use of water for soaking. This research sets out to reveal the impact of water volume utilization for producing tempe with additional treatment for its quality. Laboratory experiment is picked as the method. The ratio of soybean and its soaking water is determined as 1 : 2,4; 1 : 1,9; and 1 : 1,5 with its basin side-turning and mixing procedures. As a controlling preparation, it uses the ratio of 1 : 2,4 soybean and water. The results of this experiment shows that the ratio of 1 : 1,5 gives best quality of ­tempe in its appearance, proper dispersion of its flourish (jamur tempe), and achieving under controlled pH of 6,03 and 6,29 as well as its amino acid level.