Perbandingan Kualitas Produksi Tempe Jagung dengan Menggunakan Bahan Dasar Jagung Pulut Zea Mays Var. Ceratina, Jagung Manis Zea Mays Saccharata Sturt dan Jagung Pipil
Kata Kunci:
Quality, Tempeh, CornAbstrak
As a traditional Indonesian food, tempeh has been widely known and loved by many people. Made from soybeans fermented with the help of tempeh yeast, this food has a distinctive texture thanks to the white threads (hyphae) that cover the soybean seeds. This fermentation process not only gives a unique taste to tempeh, but also increases its nutritional value. The affordable price and taste that many people love make tempeh a daily dish that is loved across generations. Tempeh can also be made from other ingredients besides soybeans, as people have often done using mung beans or chickpeas. Meanwhile, in this study, tempeh will be produced using corn base materials from various corn varieties and strive to find the best formulation in producing quality corn tempeh. The corn varieties used in this study are 3 (taiga) types of corn with different varieties. The formulation of this research problem is "Is there a difference in the quality of corn tempeh by using Zea mays var. Ceratina, Zea mays saccharata Sturt sweet corn and pipil corn?". This study aims to determine the difference in the quality of corn tempeh by using the glutinous corn variety Zea mays var. Ceratina, sweet corn Zea mays saccharata Sturt and corn pipil, as well as to find the best formulation in producing quality corn tempeh. This study uses an experimental research method that aims to test the influence of independent variables, namely three types of corn with different varieties, on the bound variable, namely the quality of the tempeh used. The conclusion of this study states that there is a difference in the quality of tempeh using glutinous corn, sweet corn and pipil corn based on sensory tests. Where tempeh with glutinous corn has a chewier texture with tempeh with sweet corn and pipil corn as the base. Meanwhile, tempeh made from sweet corn has a sweeter taste and a stronger aroma compared to tempeh made from glutinous corn and pipil corn. While tempeh with pipil corn has a denser texture mixed with tempeh with sweet corn and glutinous corn as the base
Unduhan
Referensi
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