Anggar Sakti, Rica (2023) OPTIMASI KADAR PENAMBAHAN GLUCONO DELTA LACTONE DAN TEKNOLOGI BACK- SLOPPING PADA PEMBUATAN TEMPE DARI KACANG KEDELAI PAGAR ALAM. Undergraduate Thesis thesis, UIN RADEN FATAH PALEMBANG.
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Abstract
Tempe is a type of food that is in great demand, apart from the high vitamin content, the price of tempe is relatively cheap. The large consumption of tempe causes a gap between tempe producers and consumers due to the long production time of tempe. So, an innovation was made by adding Glucono Delta Lactone (GDL) to shorten the soaking process which takes 2-3 hours. And uses the Back-slopping technology method to reduce water use when washing. The8purpose8of this study was to determine the optimal level of GDL addition to tempe, to determine the effect of Glucono8Delta Lactone (GDL) addition and back-slopping technology on the quality of tempe, 8and8to8determine the water content8of tempe with the addition of GDL and back-slopping technology. The tests carried out were organoleptic tests and determination of water content. 8The8results8of8the organoleptic test showed that of the six variations of immersion, GDL 0.6% was the most preferred by the panelists. The best results of the water content test were the 0.6% GDL variation which was 12.75%. Keywords : Tempe, Kacang Kedelai Pagaralam, GDL, Back-slopping
| Item Type: | Thesis (Undergraduate Thesis) |
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| Uncontrolled Keywords: | Tempe, Kacang Kedelai Pagaralam, GDL, Back-slopping |
| Subjects: | Sains dan Teknologi > Kimia |
| Divisions: | Fakultas Sains dan Teknologi > 47201 - Kimia |
| Depositing User: | RICA ANGGAR SAKTI 1810802006 |
| Date Deposited: | 01 Mar 2024 01:30 |
| Last Modified: | 01 Mar 2024 01:30 |
| URI: | http://repository.radenfatah.ac.id/id/eprint/35734 |
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