Karakterisasi Tepung Tempe dari Empat Varietas Kedelai Impor dan Aplikasinya Menjadi Minuman

Abstract

Tempeh is one of processed soy product obtained by fermenting boiled soybean with Rhizopus oligosporus. Tempeh has been known have many advantages such as good nutritional value and organic compound which contributes to human health. The aim of this research are to make whole tempeh flour from four different varieties of soybean then apply it to be beverage. Four varieties of soybeans result tempeh that have significant difference in physical characteristics but insignificant nutritional composition. Whole tempeh flour made by drying tempeh slice using tray drier at 60 °C for 6 hours. It then compared to commercial soy flour drink. The result showed that four tempeh flour and soy flour drink have insignificant differences in nutritional composition. Meanwhile the process of making whole tempeh flour has some problem and create some weak charateristic of tempeh flour. Some of weakness influenced panelis preference. Organoleptic analysis result showed that F3 was the most prefered composition which contained 10 grams of soybean flour, 15 grams of sugar and 1 gram of sugar. It showed that tempeh flour has some weakness applied to beverages such as precipitation like soy flour. Judging from the proximate composition of tempeh flour can be seen that it has potentials to be developed as a beverage.