Pengaruh Penambahan Biji Nangka (Artocarpus heterophillya) Pada Pembuatan Tempe

Soybean is one of the multipurpose plants, because it can be
used as food, feed, and industrial raw materials. Soybean is a type of
legume plant that is the basic ingredient of foods such as soy sauce, tofu
and tempeh. In terms of price, soybeans are a cheap source of vegetable
protein. Soybean is a good source of nutrition for humans. Whole
soybeans contain 35 to 38% the highest protein of any other legume. Most
of the vegetable protein needs can be met from soybeans, one of the
processed soybean products is tempe
Tempe is a traditional Indonesian food produced from soybean
fermentation by the fungus Rhizopus sp. The mold that grows will form
hyphae, which are white threads that cover the surface of the soybean
seeds and form a mycelium that binds the soybean seeds to each other,
forming a compact structure and dense texture. Tempe has many benefits
for the human body, including reducing flatulence and diarrhea, inhibiting
cholesterol biosynthesis.
The purpose of this study was to determine the protein content of
tempe with the addition of jackfruit seeds and the carbohydrate content of
tempe with the addition of jackfruit seeds. To determine consumer
acceptance of jackfruit seed tempe based on organoleptic tests in terms of
taste, aroma, texture and color. The benefit of this research is as
information and reference to the community and the food industry on the
content of tempe with the addition of jackfruit seeds. As knowledge for
researchers and the public about processed tempe products with the
addition of jackfruit seeds
The result of this study tested the highest protein content of jackfruit
seed tempe at 37,69 in treatment A3 with the addition of 50 gr of jackfruit
seeds. The result of the organoleptic test that were most favored by the
panelist in terms of taste and color were A1 with a score 4,45 and 4,15.
Then ini terms of aroma and texture, namely A3 with a score of 4,15 and
3,90.
Keywords: Soybeans, jackfruit seeds, yeast, tempe.