Pengaruh Jenis Inokulum dan Waktu Inkubasi Terhadap Sifat Fisiko-Kimia Tempe Kacang Merah (Phaseolus vulgaris L.)

Abstract

Tempeh is one of Indonesian’s favourite food and it is known as source of protein. Red bean or red kidney bean contains protein in high amount so that it has big potency to be utilized as raw material of tempeh. Mold mycellium that growth covering the beans will form the compact texture and also being the source of protein. This research uses factorial experiment design with two factors: inoculum type and incubation time. The production of red bean tempeh in this reasearch is using four types of inoculum which are Laru A (R.oligosporus), Laru B (R.oryzae), Laru C (R.oligosporus+R.oryzae 1:1), and Laru D (Laru A+Laru B 1:1) On the other hand, the incubation times used for this research are 24, 36, and 48 hours. Parameter which are measured to determine the optimum inoculum type and incubation time for red bean tempeh is protein content, especially soluble protein content. The other parameters are yield, the slicing force, and color. The red bean tempeh production steps are similar with soybean tempeh. Every type of inoculum and incubation time produced red bean tempeh with different physicochemical characteristics. Samples which have similar high protein content with 5% significancy are A48 (40.12%db), C48 (41.15%db), A36 (43.81%db), and B36 (46.05%db). Samples whose similar high soluble protein content are C36 (2.63%db), A36 (2.67%db), A48 (2.94%db), dan C48 (3.00%db) with 5% significancy. Samples with the highest yield are A36 (95.10%), D36 (95.15%), and C36 (97.21%), similiar with yield of 24 hours tempeh. The highest slicing force 198.1 N.mm (A48) while slicing force of soybean temoeh as control is 140.1 N.mm. Samples with similar brightness value with control (78.833%) are A24 (80.575%), A36 (76.740%), B48 (74.110%), and C36 (79.425%). The whole red bean tempeh samples show yellow as their dominant chromatic colour (a value = +0.230 to +6.150 and b value = +5.840 to +19.025).