Mutaslimah, Saekur (2017) Analisis proksimat tempe kedelai hitam (Glycine soja) berkulit biji dan tanpa kulit biji / Saekur Mutaslimah. Diploma thesis, Universitas Negeri Malang.
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ABSTRAK Mutaslimah Saekur. 2017. Analisis Proksimat Tempe Kedelai Hitam (Glycine soja) Berkulit Biji dan Tanpa Kulit Biji. Skripsi. Jurusan Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Malang. Pembimbing (I) Dr. H. Abdul Ghofur M.Si (II) Dra. Susilowati M.S. Kata Kunci tempe kedelai hitam (Glycine soja) biji berkulit tanpa kulit biji analisis proksimat Tempe adalah makanan tradisional Indonesia. Tempe biasanya terbuat dari kedelai kuning yang masih mengandalkan impor oleh karena itu digunakan bahan lain dari tanaman lokal di Indonesia yaitu kedelai hitam. Kedelai hitam memiliki protein dan antioksidan yang tinggi dibandingkan dengan kedelai kuning. Kedelai Hitam varietas Detam 1 memiliki kandungan protein 42 07%. Kandungan antioksidan tertinggi pada kulit biji kedelai hitam. Tujuan dari penelitian ini adalah untuk mengetahui kandungan proksimat tempe kedelai hitam berkulit biji dan tanpa kulit biji. Penelitian dilakukan di Laboratorium Biologi Sub Laboratorium Mikrobiologi Universitas Negeri Malang dan Analisis Proksimat dilakukan di Laboratorium Pengujian Mutu dan Keamanan Pangan Universitas Brawijaya pada bulan Februari - Maret 2017. Analisis proksimat yang dilakukan meliputi kadar air (metode oven) kadar abu (metode furnace) kadar protein (metode semi mikro kjeldahl) kadar lemak (metode soxhlet) kadar karbohidrat (metode by difference) dan kadar serat kasar (metode acid alkali digestion). Hasil menunjukkan bahwa tempe kedelai hitam tanpa kulit biji memiliki kadar air 57 62% lebih rendah dibandingkan kedelai hitam berkulit biji 58 61%. Kadar abu tempe kedelai hitam berkulit biji dan tanpa kulit biji yaitu 1 55%. Tempe kedelai hitam tanpa kulit memiliki kadar protein 21 78% lebih rendah dibandingkan tempe kedelai hitam berkulit biji 22 18%. Tempe kedelai hitam tanpa kulit biji memiliki kadar lemak 6 03% lebih tinggi dibandingkan tempe kedelai hitam berkulit biji 4 98%. Tempe kedelai hitam tanpa kulit biji memiliki kadar karbohidrat 13 03% lebih tinggi dibandingkan tempe kedelai hitam berkulit biji 12 69%. Tempe kedelai hitam tanpa kulit biji memiliki kadar serat 4 38% lebih tinggi dibandingkan tempe kedelai hitam berkulit biji 4 28%. Tempe kedelai hitam tanpa kulit biji memiliki kadar bahan ekstrak tanpa nitrogen (BETN) 8 65% lebih tinggi dibandingkan tempe kedelai hitam berkulit biji 8 41%. ABSTRACT Mutaslimah Saekur. 2017. Proximate Analysis of Black Soybean (Glycine soja) Tempeh with Hulled Seeds and Dehulled Seeds. Department of Biology Faculty of Mathematics and Natural Sciences State University of Malang. Advisor (I) Dr. H. Abdul Gofur M.Si (II) Dra. Susilowati M.S. Keywords tempeh black soybean (Glycine soja) hulled seeds dehulled seeds the proximate analysis Tempeh is a traditional Indonesian food. Tempeh is usually made fom yellow soybeans that still to rely on import therefore is necessary to use other ingredients from local commodity in Indonesia this is black soybeans (Glycine soja). Black soybeans is have high protein and antioxidant more than yellow soybeans. Black soybean varieties Detam 1 has a protein content of 42.07%. The highest antioxidant contained in the coat seed of black soybean. The purpose of this study was to determine the proximate composition of black soybeans tempeh with dehulled seeds and black soybeans tempeh with hulled seeds. The research conducted in Biology Laboratory Microbiology Sub Laboratory University of Malang and proximate analysis conducted in Testing Laboratory of Food Quality and Food Safety Brawijaya University on february - March 2017. Proximate analysis was conducted they are water content (oven method) ash content (furnace method) protein content (semi-micro kjeldahl method) fat content (soxhlet method) carbohydrate content (by difference method) and crude fiber content (acid alkaline digestion method). The result show that the black soybeans tempeh with dehulled seeds has a water content of 57.62% more low than black soybeans tempeh with dehulled seeds of 58.61%. Ash content of Black soybeans tempeh with dehulled seeds and dehulled is 1.55%. Black soybeans tempeh with dehulled seeds has a protein content of 21.78% more low than black soybeans tempe with hulled seeds of 22.18%. Black soybeans tempeh with dehulled seeds has a lipid content of 6.03% more high than black soybeans tempeh with hulled seeds of 4.98%. Black soybeans tempeh with dehuled seeds has a carbohydrate content of 13.03% more high than black soybeans tempeh with hulled seeds of 12.69%. Black soybeans tempeh with dehulled seeds has a fiber content of 4.38% more high than black soybeans tempeh with hulled seeds of 4.28%. Black soybeans tempeh with dehulled seeds has a extract materials without nitrogen content of 8.65% more high than black soybeans tempe with hulled seeds of 8.41%.
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | ?? ?? |
| Divisions: | Fakultas Matematika dan IPA (FMIPA) > Departemen Biologi (BIO) > S1 Biologi |
| Depositing User: | library UM |
| Date Deposited: | 20 Jun 2017 04:29 |
| Last Modified: | 09 Sep 2017 03:00 |
| URI: | http://repository.um.ac.id/id/eprint/26793 |
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