PENGARUH PENAMBAHAN ASAM SITRAT PADA PROSES PEREBUSAN DAN PERENDAMAN KEDELAI UNTUK MEMPERCEPAT PROSES FERMENTASI TEMPE
DOI:
https://doi.org/10.32493/jitk.v3i1.2596Keywords:
Kata kunci, Kedelai, Tempe, Hidrolisa, Asam Sitrat, FermentasiAbstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam organik dalam proses fermentasi tempe. Asam organik yang digunakan adalah asam sitrat yang diharapkan dapat mempercepat proses hidrolisa baik dimulai dari proses perebusan hingga proses perendaman. Adapun konsentrasi asam sitrat yang ditambahkan adalah 10% untuk setiap proses. Penambahan asam sitrat pada proses perendaman 4 jam memerlukan waktu fermentasi optimum 21,33 jam dengan penghematan waktu 55,56%, sedangkan penambahan asam sitrat pada proses perendaman dan perebusan selama 4 jam memiliki waktu fermentasi optimum 21,75 jam dengan penghematan waktu 54,69%. Selain itu, dilakukan uji kandungan asam sitrat sisa yang terkandung dalam tempe dengan HPLC dan didapatkan nilai 0,1-0,2%. Kata kunci : Kedelai, Tempe, Hidrolisa, Asam Sitrat, FermentasiDownloads
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