PENGARUH WAKTU FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN (Durio zibethinus) SEBAGAI SUMBER BELAJAR BIOLOGI SMA KELAS XII PADA MATERI BIOTEKNOLOGI PANGAN

Authors

  • Angges Sawitri Pendidikan Biologi
  • Handoko Santoso Pendidikan Biologi

DOI:

https://doi.org/10.24127/bioedukasi.v5i2.792

Abstract

Tempeh is one of the original Indonesian fermented foods that have been recognized by the world. Tempeh is made by fermentation using the fungus Rhizopus Sp. Raw materials used in this research that waste durian seeds (Durio zibethinus). The purpose of this study were 1) To determine the effect of fermentation time on the levels of protein produced. 2) To determine the best fermentation time resulted in the highest protein content in soybean seeds of durian.

Place tempeh manufacturing is done in the Village of East Lampung Banjarrejo 38 B, a protein analysis carried out in the Laboratory Polytechnic Bandar Lampung on November 23th 2013, whereas organoleptic tests carried out in the Laboratory of Integrated Science Education, University of Muhammadiyah Metro. Research design used was completely randomized design with 4 treatments and 5 replications of the entire population of tempeh durians and parameter measured is the rate of crude protein and tempeh organoleptick durians.

 The method used to measure the protein content of soybean seeds durian is the Gunning method and organoleptic test durian seed tempeh which include color, odor, texture, taste, and acceptance of soybean seed durian. The number of panelists used is 25 people.Data results obtained protein levels were tested by analysis of variance followed by testing Honestly Significant Difference (HSD) significance level of 5% and 1%. Research data shows that there is a very significant influence on the fermentation time the protein content soybean seeds of durian (Durio zibethinus).

The results showed a second treatment with fermentation time of 48 hours has the highest protein content of 3,3748%. The benefits of making tempeh durian seed research are: the lecturer can be used as a learning resource in the study of the biology of food biotechnology, the community can be used as a guide in making tempeh and nutritional content to know the community, and can be used as ingredients in research-related information.

Kata Kunci: kadar protein, waktu fermentasi, tempe biji durian

References

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Published

2017-04-21

Issue

Vol. 5 No. 2 (2014): BIOEDUKASI, VOL 2 NOVEMBER 2014

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