Universitas Lampung
http://lemlit.unila.ac.id/index.php?go=menudua&idmenudua=144
SUHARYONO AS. dan SUSILAWATI
Teknologi Hasil Pertanian Fak. Pertanian Universitas Lampung
ABSTRACT
The objective of this research was to obtain the kind of tempe and binding agents that
resulting the best chemical properties, and organoleptics test from the nugget tempe. The
experiment conducted in the factorial completely randomized block design in 3x4 with 3
replications. The first factor was kind of tempe: T1=soybean tempe,T2=benguk tempe. The
second factor was kind of binding agent:P1=tapioca flour, P2=wheat flour, P3=sago flour,
P4=maizena, and data were analyzed with ortogonal comparison. The research showed that
soybean tempe resulting the best chemical properties, and organoleptics . Maizena is the best
binding agent that resulting the best chemical properties, and organoleptics. There was an
interaction between soybean tempe and maizena that resulting the best chemical properties
and organoleptics with the value of water contents 52,91 %; protein contents 16,53 %;
carbohydrate contents 6,56 %; fat contents 19,7 %; score of colour 3,27 (yellow to brown),
flavour 2,47 (spesific character of tempe), taste 3,04 (spesific character of tempe), texture
2,75 (compact), the overall acceptance 3,17 (like).
Key words : nugget tempe, soybean tempe, benguk, binding agent
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