| dc.description.abstract | One of the commodities that can be used to make tempe is red beans (Phasolus vulgaris L.). Red beans are rich in carbohydrate complex and fiber, but the protein content is lower than soybean. Therefore, process engineering is required to increase protein content and yield of red beans tempe. The raw material used in this research is grits of red beans and starter (mixture of R. oligosporus and R. oryzae (1:1)). Two process parameters studied in this research are aeration area (1%, 2.5%, 4%) and thickness of tempe (1cm, 2cm, 3cm). The result showed that the force to slice tempe decreases as the thickness of tempe increases. The brigthness of red bean tempe is lower than soybean tempe and showing cromatic colors of red and yellow. The yield of red beans grits tempe ranges between 92.11%-96.79 %. Tempe with aeration treatment 4% and thickness 1 cm having the highest protein content (41.13 % db), soluble protein 23.31 g/100 g, and higest protein digestibility 91.26 %. Process engineering (size reduction and aeration level) applied in this research increases protein content and its digestibility because of the increased surface area which eventually maximize the gowth of fungi and hidrolize protein more effectively. | en |
