| dc.description.abstract | Tempeh chocolate is one of tempeh-based food product development. However, the product texture quality can easily changed when stored at room temperature. Combination of treatment by frying and sugar coating which are following kering tempe making process is expected to improve texture quality. This study is divided into two steps. The first step is preliminary study which consist of determining the magnitude of treatment that will be used. The second step is observation of tempeh chocolate texture quality which had been given both physical and organoleptic treatment and proximate analysis of selected sample. Selected sample is sample which can maintain texture quality of tempeh chocolate for the longest time and selected sample is sample with frying duration up to 10 minutes and 50% sugar coating. Based on statistical analysis using Duncan’s test, frying duration and sugar coating percentage as well as interaction between them give tangible effect to tempeh chocolate hardness at 5% significancy rate. Proximate analysis of selected sample shows that sample contains 1.47% moisture content, 0.96% ash content, 31.99% fat content, 17.34% protein content, and 48.26% carbohydrate content. | id |
