Effect of Variation in Packaging and Fermentation Duration on Quality Characteristics of Tempeh base Sorghum (Sorghum bicolor L. Moench)

Pengaruh Variasi Kemasan dan Lama Fermentasi terhadap Karakteristik Mutu Tempe Sorgum (Sorghum bicolor L. Moench)

  • Nur Faidah Munir Program Studi Agroindustri Jurusan Teknologi Pertanian, Politani Pangkep, Pangkep 90761
  • Sri Udayana Tartar Priogram Studi Agroindustri Jurusan Teknologi Pertanian, Politani Pangkep, Pangkep 90761
  • Nurul Ashari Program Studi Agroindustri Jurusan Teknologi Pertanian, Politani Pangkep, Pangkep 90761
Keywords: Sorgum, Tempeh, Packaging, Fermentation

Abstract

Sorghum is a cereal-type food plant that has a higher protein value compared to other cereals, so it can be used as an alternative material to replace soybeans as raw material for making tempeh. Several ways of processing sorghum have succeeded in increasing protein levels, one of which is tempeh fermentation. This study aims to determine the type of packaging and the length of fermentation on the quality haracteristics of sorghum tempeh and analyze the quality of sorghum tempeh with variations in packaging and fermentation duration. This research used a 2-factor Completely Randomized Design (CRD), the first factor was the length of fermentation consisting of 3 levels, namely 1, 2, 3 days and the packaging type factor consisted of banana leaf and plastic packaging. The results showed that the best fermentation duration was 3 days with a protein content value of 10.12%, while the best type of packaging was banana leaf packaging.  The quality of tempeh sorghum in 3 days fermentation with banana leaf packaging type has 69.40% moisture content, 1.40% ash content, 10.35% protein content, and 1.50% fat content.  Organoleptic test results showed that the preferred tempeh characteristics were those fermented for 3 days using banana leaf packaging with texture 3.39, taste 3.55, aroma 3.71, and overall 3.58.

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Published
2023-12-15