Analisis pengaruh konsentrasi ragi dan waktu fermentasi terhadap nilai gizi dan aktivitas antioksidan tempe kedelai kombinasi kacang Roay (Phaseolus Lunatus L)

Fauziah, Ai Padhilah (2022) Analisis pengaruh konsentrasi ragi dan waktu fermentasi terhadap nilai gizi dan aktivitas antioksidan tempe kedelai kombinasi kacang Roay (Phaseolus Lunatus L). Sarjana thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESIA : Tempe merupakan salah satu produk pangan hasil fermentasi yang berpotensi sebagai sumber antioksidan serta mengandung beberapa zat gizi yang dibutuhkan oleh tubuh. Adanya inovasi dalam hal bahan baku yaitu dengan penambahan jenis kacang lain seperti kacang roay (Phaseolus lunatus L) berpotensi untuk meminimalisir import kedelai dari luar. Terdapat dua faktor yang dapat mempengaruhi kualitas tempe selama proses fermentasi yaitu konsentrasi ragi yang ditambahkan dan juga lamanya waktu fermentasi sehingga perlu dilakukan penelitian mengenai pengaruh kedua faktor tersebut. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor dan 2 kali pengulangan. Faktor ke-1 merupakan konsentrasi ragi dengan 3 variasi (1,5%, 2% dan 2,5%) dan faktor ke-2 merupakan waktu fermentasi dengan 3 variasi (42 jam, 48 jam dan 54 jam). Selanjutnya dilakukan analisis pengaruh kedua faktor tersebut terhadap nilai gizi, aktivitas antioksidan dan organoleptik. Digunakan analisis proksimat untuk mengetahui nilai gizi yang terkandung dalam tempe meliputi penetapan kadar air menggunakan drying oven method, penetapan kadar abu dengan pemanasan menggunakan suhu tinggi, penetapan kadar lemak dengan metode Soxhlet, penetapan kadar protein dengan metode Kjeldahl dan kadar karbohidrat dengan metode by difference. Sedangkan untuk analisis antioksidan digunakan metode DPPH. Hasil penelitian menunjukkan perlakuan penambahan konsentrasi ragi dan waktu fermentasi memberikan pengaruh nyata terhadap nilai gizi, aktivitas antioksidan dan organoleptik. Perlakuan terbaik diperoleh pada tempe kedelai kombinasi kacang roay dengan penambahan konsentrasi ragi 2,5% dan waktu fermentasi 42 jam yaitu kadar air 60,92%, kadar abu 0,76%, kadar lemak 1,33%, kadar protein 31,45% dan kadar karbohidrat 5,54%, aktivitas antioksidan 34,23% serta berdasarkan uji organoleptik lebih disukai dan dapat diterima di kalangan masyarakat. ENGLISH : Tempeh is a fermented food product that has the potential as a source of antioxidants and contains several nutrients needed by the body. The existence of innovation in terms of raw materials, namely the addition of other types of beans such as lima beans (Phaseolus lunatus L) has the potential to minimize soybean imports from outside. There are two factors that can affect the quality of tempeh during the fermentation process, namely the concentration of added yeast and also the length of fermentation time, so it is necessary to do research on the effect of these two factors. The method used in this study was a Randomized Block Design (RBD) with 2 factors and 2 repetitions. The first factor is yeast concentration with 3 variations (1.5%, 2% and 2.5%) and the second factor is fermentation time with 3 variations (42 hours, 48 hours and 54 hours). Furthermore, an analysis of the influence of these two factors on nutritional value, antioxidant activity and organoleptic was carried out. Proximate analysis was used to determine the nutritional value contained in tempeh, including determination of moisture content using the drying oven method, determination of ash content by heating using high temperature, determination of fat content by the Soxhlet method, determination of protein content by the Kjeldahl method and carbohydrate content by the by difference method. Meanwhile, for antioxidant analysis, the DPPH method was used. The results showed that the addition of yeast concentration and fermentation time had a significant effect on the nutritional value, antioxidant and organoleptic activity. The best treatment was obtained in soybean tempeh combination of roay beans with the addition of 2.5% yeast concentration and 42 hours fermentation time, namely water content 60.92%, ash content 0.76%, fat content 1.33%, protein content 31.45%. and carbohydrate content of 5.54%, antioxidant activity of 34.23% and based on organoleptic tests are preferred and acceptable among the public.

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