PENGARUH PEMBERIAN JUMLAH TAKARAN RAGI TERHADAP KANDUNGAN PROTEIN YANG DIHASILKAN PADA TEMPE BIJI NANGKA (Artocarpus heterophyllus)

Harmoko Harmoko, Agus Sutanto, Kartika Sari

Abstract


Jackfruit (Artocarpusheterophyllus), is well known in Indonesia, when the fruit is ripe jackfruit can be consumed. After we consume jackfruit, we'll leave the trash in the form of jackfruit seed, which has not been used by the community to the fullest. The purpose of this study are trying to explore another potential of jackfruit seeds and increasing the protein content of jackfruit seeds by processing  in to tempeh. Another purpose is knowing the number yeast of doses that can produce in tempeh of jackfruit seeds. This research uses 4 treatments (A: 0.25 grams yeast/50 grams jackfruit seed, B: 0.50 grams yeast/50 grams jackfruit seeds, C: 0.75 gram yeast/50 grams jackfruit seeds, and D: 1 grams yeast/50 grams of jackfruit seeds) with 4 repetitions. Test protein content tests conducted at the Laboratory of Food Technology and Agricultural Faculty of Agricultural Technology, GadjahMada University (UGM). Treatment A produced protein average of 2,64%, B produced protein average of 3,429%, treatment C produced protein average of 4,146% and treatment D produced protein average of 5,635% protein. The highest protein content is produced by treatment D.

Keywords: Takaran   ragi, tempe  biji  nangka (Artocarpusheterophyllus),kandungan protein.


References


Andayani, P., Agustin K. W., danErni S. M. 2008. Isolation and Identification of Microorganism in Brown Sorgum Tempeh (Sorgum bicolor) and Its Potency For Degrading Starch and Protein. JurnalTeknologiPertanian. (Online), Vol. 9, No. 2 (Agustus 2008)Hal. 95-105. (http://www.jtp.ub.ac.id, diakses 22 Oktober 2012).

Budi M, EkodanLiliek H. 2008. GizidanKesehatanPerspektif Al-qurandanSains. Malang: UIN-Malang Press.

Dwidjoseputro. 2005. Dasar-dasarMikrobiologi. Jakarta: Djambatan.

Hayati, Salma. 2009. PengaruhWaktuFermentasiTerhadapKualitas Tempe dariBijiNangka (Artocarpusheterophyllus) danPenentuan Kadar ZatGizinya. Skripsitidakditerbitkan. Medan: Universitas Sumatera Utara.

Hidayat, N., Padaga, M.C., danSuhartini, S. 2006. MikrobiologiIndustri. Yogyakarta: PenerbitAndi.

Kurniawan, Iwan. 2006. MengenalBuah-buahan. Bandung: Jembar.

Kusnanto, Febri. 2011. Pengaruh Lama Fermentasipada Tempe BijiKaret (Haveabrasiliensis) TerhadapKandungan Protein danUjiOrganoleptikSebagaiSumberBelajarBiologi SMA Kelas XII padaMateriBioteknologiPangan. Skripsitidakditerbitkan. Metro: UniversitasMuhammadiyah Metro.

Sarwono. 2008. Membuat Tempe danOncom. Jakarta: PenebarSwadaya.

Sukardi., Wignyanto dan Isti Purwaningsih. 2008. Uji Coba Penggunaan Inokulum Tempe dari Kapang Rhizopus oryzae dengan Substrat Tepung Beras dan Ubi Kayu pada Unit Produksi Tempe Sanan Kodya Malang. Jurnal Teknologi Pertanian. (Online), Vol. 9 No. 3 (Desember 2008) 207 - 215. (http://www.jtp.ub.ac.id, diakses 22 Oktober 2012).




DOI: http://dx.doi.org/10.24127/bioedukasi.v7i1.490

Refbacks

  • There are currently no refbacks.




 

Bioedukasi Journal : e-ISSN (2442-9805), p-ISSN (2086-4701)

Jl. Ki Hajar Dewantara, Kota Metro, Lampung, Indonesia 

(Phone1) +6285292078488 (Email1) bioedukasi.ummetro@gmail.com
(Phone2) +6281272920110

 Bio Statistik  

Web
Analytics View My Stats 

Lisensi Creative Commons

Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi 4.0 Internasional.

Flag Counter