Pengaruh Penambahan Beras Terhadap Mutu Tempe Angkak Kacang Buncis Putih

Irdawati, Irdawati and Fifendy, Mades and Putra, Farizal (2012) Pengaruh Penambahan Beras Terhadap Mutu Tempe Angkak Kacang Buncis Putih. Eksakta Berkala Ilmiah Bidang MIPA, 2. pp. 44-52. ISSN 1411-3724

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The aim of this resesrch is was to know the influence of addition rice to quality of white haricot bean angkak tempe. This research was conduced in June 2012 at the Laboratory of Microbiology Departement of Biological Science FMIPA UNP. This type of research is an experiment by using a Completely Randomized Design (CRD) with by 6 treatment and 4 replications. The observation data is analysed by testing of ANOVA with signification level 5% and continued with Test of Duncan New Multiple Range Test (DNMRT). While the test of organoleptik is analysed descriptively. The additionof rice 10 g can improve the protein rate of tempe white haricot bean angkak 16,73 %. The test of tempe’s flavor consist colour, odor, texture, and taste which panelist liked is white haricot bean angkak tempe with addition of rice 20 g.

Item Type: Article
Subjects: Q Science > QK Botany
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi - S1
Depositing User: Mrs. Wiwi Sartika
Date Deposited: 19 Jan 2016 01:48
Last Modified: 06 May 2021 02:44

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