Pengembangan Tempe Berbahan Baku Koro Pedang dan Kedelai Berbasis Response Surface Methodology
Abstract
Tempe merupakan makanan tradisional Indonesia yang diproduksi melalui proses fermentasi kedelai dengan kapang Rhizopus spp. Ketergantungan kepada kedelai impor untuk pembuatan tempe masih sangat tinggi. Salah satu cara untuk mengurangi impor kedelai yaitu dengan menggunakan alternatif bahan baku pengganti kedelai. Kacang koro pedang memiliki produktivitas yang cukup tinggi, yaitu sebesar 1-4,5 ton per hektar. Kacang koro pedang berpotensi dikembangkan karena kandungan protein yang hampir sebanding dengan kedelai. Optimasi dilakukan terhadap komponen utama, yaitu kacang koro pedang, yang akan dicampur dengan kedelai pada formula tempe. Optimasi dilakukan agar kadar protein sesuai persyaratan SNI (minimal 15%) dan mengurangi tingkat kekerasan dari tempe koro. Biji koro pedang yang digunakan pada penelitian ini memiliki dimensi panjang, lebar, tebal berturut-turut sebesar 19,85; 13,35; dan 8,51 mm; volume biji sebesar 1375 mm3; densitas kamba sebesar 0,86 g/ml; dan berat per 100 biji sebesar 145,43 g. Proses pembuatan tempe koro pedang dimulai dari perendaman pertama biji selama 24 jam menggunakan air panas suhu sekitar 100oC, dengan penggantian air setiap 6 jam sekali. Waktu perebusan pertama biji ditetapkan 90 menit terhitung sejak air mendidih pada suhu 100oC. Rekomendasi optimasi formula optimal tempe campuran kacang koro dan kedelai berdasarkan respond surface methodology adalah masing-masing 49,087 dan 50,913%, dengan nilai desirability 0,650. Respon yang dihasilkan dari formula optimum tersebut adalah kadar air 59,60; abu 0,64; protein 15,61; lemak 7,83; dan karbohidrat 16,32% bb. Formula tempe optimal menunjukkan nilai L = 80,56; nilai a = 0,78; nilai b = 21,35; kekerasan = 14861,65 gf; aktivitas air = 0,98; dan pH = 6,16. Karakteristik sensori hedonik pada tempe segar hasil formula optimal menunjukkan skor atribut warna = 5,66; aroma = 4,42; tekstur = 5,21; overall = 5,17; sedangkan pada tempe goreng menunjukkan hasil skor hedonik warna = 6,00; aroma = 5,23; tekstur = 5,06; rasa = 4,83; dan overall = 5,06. Tempe is a traditional Indonesian food produced by fermenting soybeans with Rhizopus spp. Dependence on imported soybeans for the manufacture of tempe is still very high. One way to reduce soybeans imports is to use alternative raw materials to replace soybeans. Jackbeans have high productivity, which is 1-4.5 tons per hectare. Jackbeans have the potential to be developed because their protein content is almost comparable to soybeans. Optimization is carried out on the main component, namely jackbeans, which will be mixed with soybeans in the tempe formula. Optimization is carried out so that the protein content meets the requirements of SNI (at least 15%) and reduces the hardness level of jackbeans tempe. The jackbeans seeds used in this study had dimensions of length, width, the thickness respectively were 19.85; 13.35; and 8.51 mm; volume 1375 mm3; bulk density 0,86 g/ml; and weight per 100 seeds 145.43 g. The process of making jackbeans tempe starts from the first soaking of the seeds for 24 hours using hot water with a temperature about 100oC, changing the water every 6 hours. The first boiling time of the beans is set at 90 minutes from the time the water boils at a temperature of 100oC. Recommendations for optimizing the optimal formula for tempe mixed with jackbeans and soybeans based on the response surface method were 49.087 and 50.913%, respectively, with a value of desirability 0.650. The response resulting from the optimum formula was water content 59.60; ash 0.64; protein 15.61; fat 7.83; and carbohydrates 16.32% wb. The optimal tempe formula showed L value = 80.56; a value = 0.78; b value = 21.35; hardness = 14861.65 gf, water activity = 0.98; and pH = 6.16. The hedonic sensory characteristics of fresh tempeh resulted from the optimal formula showing a color attribute score = 5.66; aroma = 4.42; texture = 5.21; overall = 5.17; while fried tempe showed a hedonic score of color = 6.00; aroma = 5.23; texture = 5.06; taste = 4.83; and overall = 5.06.