Dedin F, Rosida and Nur, Hapsari (2016) PENGKAYAAN NUTRISITEMPE GEMBUS DENGAN PENAMBAHAN PEKATAN PROTEIN KACANG TUNGGAK (Vigna unguiculata). In: Prosiding Seminar Nasional “Kontribusi Akademisi dalam Pencapaian Pembangunan Berkelanjutan, 12 Februari 2016, Malang.

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Soybean import demand is increasing to the production of various food products, including in the production oftempeh and tofu. Production of tofu waste is still quite high nutritional. Tempeh of tofu waste is often called the tempeh gembus. Tempe is a source of plant-based foods that are good for the body. Generally, tempeh produced from soybeans that have been through the stages of fermentation using yeast as Rhyzopus oligosporus. Tempe gembus on the market is rather soft texture, less protein content and the texture and color is still not good. The research conducted for nutrient enrichment and improvement of the physical quality of tempeh gembus with the addition of cowpea protein concentrate. This study used cowpea protein concentrates (5%, 10%, 15%, 20%) and cowpea flour (5%, 15%). Optimal results are obtained in this research that the addition of protein concentrates 20% by producing increased levels of protein a maximum of 6, 04% compared with the control (2.58%), and organoleptic value panelist 4.80 (like). Keywords: cowpea, nutrition, physical quality, protein, tempeh gembus

Item Type: Conference or Workshop Item (Paper)
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Conference/Seminar
Depositing User: Fatchullah ZA
Date Deposited: 02 Oct 2017 14:12
Last Modified: 02 Oct 2017 14:12

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