PENGARUH KOMPOSISI BAHAN BAKU DAN BAHAN PEMBUNGKUS TERHADAP MUTU TEMPE KACANG

Abstract

Abstract: The Impact of Composition of Raw Material and Wrapping Material on the Quality of Tempe. The objective of this research is to study the impact of composition of raw material and wrapping material on the quality of tempe made of peanut press-cake. Two factors were studied in the experiment, proportion of press-cake and peanut, and wrapping material. The composition of press-cake and peanut were 100 : 0; 80 : 20; 60 : 40 and 40 : 60, while wrapping material used were banana leaves and polythylele plastic. The result showed that there were significant effects of proportion an type of wrapping material on the protein and organoleptical value of the product. The highest protein content and best appearance was performed by tempe made of   40 : 60 wrapped in plastict. However, composition of 60 : 40 in plastic performed a slightlybetter in taste and flavor either raw or cooked. It was then suggested to use composition of press-cake and whole peanut of 40 : 60 or 60 : 40, wrapped in polyethylene plastic in order to produce a good quality of tempe.