PENGARUH PERBANDINGAN BERAS MERAH (Oryza nivara) DENGAN KACANG KEDELAI KUNING (Glycine max (L.) Merrill) TERHADAP KUALITAS FISIK DAN DAYA TERIMA KERIPIK TEMPE

FADIA RAHMASARI, . (2025) PENGARUH PERBANDINGAN BERAS MERAH (Oryza nivara) DENGAN KACANG KEDELAI KUNING (Glycine max (L.) Merrill) TERHADAP KUALITAS FISIK DAN DAYA TERIMA KERIPIK TEMPE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh perbandingan beras merah (Oryza nivara) dan kacang kedelai kuning (Glycine max) terhadap kualitas fisik dan daya terima keripik tempe. Menggunakan metode eksperimen, tempe kedelai kuning beras merah dibuat dengan tiga variasi perbandingan: 70:30, 60:40 dan 50:50. Penilaian melibatkan 30 panelis dengan uji organoleptik meliputi aspek warna, rasa asin, aroma, kepadatan, perataan pencampuran, dan kerenyahan. Hasil menunjukkan bahwa tempe dengan perbandingan kedelai kuning beras merah 70:30 memiliki daya terima terbaik di semua aspek kecuali kerenyahan, yang tidak menunjukkan pengaruh signifikan antar variasi. Analisis fisik menunjukkan bahwa penambahan 50:50 beras merah menghasilkan daya serap minyak terendah dan cooking loss yang konsisten di semua variasi. Secara keseluruhan, formula 70:30 beras merah direkomendasikan karena memberikan keseimbangan optimal antara kualitas fisik dan daya terima konsumen. ***** This study aims to analyze the effect of the ratio of red rice (Oryza nivara) to yellow soybean (Glycine max) on the physical quality and acceptability of tempe chips. Using an experimental method, red rice-yellow soybean tempeh was made with three ratio variations: 70:30, 60:40, and 50:50. The assessment involved 30 panelists through an organoleptic test covering aspects such as color, saltiness, aroma, density, mixing uniformity, and crispiness. The results showed that tempeh with a 70:30 yellow soybean-red rice ratio had the highest acceptability in all aspects except crispiness, which showed no significant difference among variations. Physical analysis indicated that the 50:50 red rice addition resulted in the lowest oil absorption and consistent cooking loss across all variations. Overall, the 70:30 red rice formula is recommended as it provides an optimal balance between physical quality and consumer acceptability.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ari Fadiati, M.Si. ; 2). Dr. Alsuhendra, M.Si.
Subjects:	Tata Boga > Gastronomi
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 27120 not found.
Date Deposited:	04 Mar 2025 01:32
Last Modified:	04 Mar 2025 01:32
URI:	http://repository.unj.ac.id/id/eprint/54014

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