PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) SEBAGAI BAHAN BAKU PEMBUATAN TEMPE DAN ANALISIS PROKSIMAT SERTA SIFAT ORGANOLEPTIKNYA

  • Yuni Fatisa Program Studi Pendidikan Kimia, Fakultas Tarbiyah dan Keguruan, Universitas islam Negeri Sultan Syarif Kasim Riau
  • Dewi Pitasari Program Studi Pendidikan Kimia, Fakultas Tarbiyah dan Keguruan, Universitas islam Negeri Sultan Syarif Kasim Riau
Keywords: Pedada Fruit (Sonneratia caseoiaris), Tempe, Proximate Analysis, Organoleptic

Abstract

Pedada fruit (Sonneratia caseoiaris) potential as a food source because it contains high nutrient. In this study pedada fruit used as raw material for making tempe. Tempe is made by the fermentation time of 48 hours with 5 grams of tempe yeast and nutritional levels tested. The results showed the moisture content, ash content, fat content, protein content, and carbohydrate content are respectively 79,87% (8Nl max 65%); 1,76% (8Nl max 1,5%); 3,50% (8NI min 10%); 3,90% (8NI min 10%) and 10,96% (8Nl max 2,5%). Organoleptic test results it can be concluded that the panelists liked the tempe of pedada fruit with test scores for flavor, color, texture and scent are respectively 3,6; 3,4; 3,68; and 4,6. Flavor, color, texture and aroma the tempe of pedada fruit acceptable by the panelists.

Downloads

Download data is not yet available.
How to Cite
Fatisa, Y., & Pitasari, D. (1). PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) SEBAGAI BAHAN BAKU PEMBUATAN TEMPE DAN ANALISIS PROKSIMAT SERTA SIFAT ORGANOLEPTIKNYA. Photon: Jurnal Sain Dan Kesehatan, 6(02), 35-43. https://doi.org/10.37859/jp.v6i02.452
Section
Chemistry Sciences
Abstract views: 854 , pdf (Bahasa Indonesia) downloads: 1967