CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST

Main Authors: Wardiah, Wardiah, Samingan, Samingan, Putri, Amelia
Format: Article info application/pdf eJournal
Bahasa: eng
Terbitan: BPFP Faperta UNIB , 2016
Subjects:
Online Access: https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3893
https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3893/pdf_40
ctrlnum article-3893
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST</title><creator>Wardiah, Wardiah</creator><creator>Samingan, Samingan</creator><creator>Putri, Amelia</creator><subject lang="en-US">Agroindustry, food science</subject><subject lang="en-US">Physical quality, cowpea tempeh, yeast growth media</subject><description lang="en-US">Cowpea (Vigna unguiculata (L.) Walp.) has high content of nutrients and good source of&#xA0;phytoprotein. Therefore, it has potential opportunity to replace soybean in producing tempeh. The&#xA0;types of fermentation agent influence its quality, so it is crucial to study the use of types of tempeh&#xA0;yeast with different growt media in making cowpea tempeh. The study was aimed to characterize&#xA0;the quality of color, aroma, texture, and taste of cowpea tempeh fermented by different types of&#xA0;yeast. The method was experimental with complete random design, four treatments and six&#xA0;replicates. The parameter were physical quality; color, aroma, texture, and taste of tempeh. Data&#xA0;was collected by organoleptic test. Data was analysed using ANOVA at the 5 % significance level.&#xA0;The results showed that the preference levels of panelists differed against all parameters. Yeast&#xA0;utilizing cassava as its substrate produced cowpea tempeh with the highest preference level for all&#xA0;parameter.</description><publisher lang="en-US">BPFP Faperta UNIB</publisher><contributor lang="en-US"/><date>2016-05-31</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3893</identifier><identifier>10.31186/j.agroind.6.1.34-41</identifier><source lang="en-US">Jurnal Agroindustri; Vol 6, No 1 (2016); 34-41</source><source>2613-9952</source><source>2088-5369</source><language>eng</language><relation>https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3893/pdf_40</relation><rights lang="en-US">Copyright (c) 2016 Jurnal Agroindustri</rights><recordID>article-3893</recordID></dc>
language eng
format Journal:Article
Journal
Other:info:eu-repo/semantics/publishedVersion
Other
File:application/pdf
File
Journal:eJournal
author Wardiah, Wardiah
Samingan, Samingan
Putri, Amelia
title CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST
publisher BPFP Faperta UNIB
publishDate 2016
topic Agroindustry
food science
Physical quality
cowpea tempeh
yeast growth media
url https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3893
https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3893/pdf_40
contents Cowpea (Vigna unguiculata (L.) Walp.) has high content of nutrients and good source of phytoprotein. Therefore, it has potential opportunity to replace soybean in producing tempeh. The types of fermentation agent influence its quality, so it is crucial to study the use of types of tempeh yeast with different growt media in making cowpea tempeh. The study was aimed to characterize the quality of color, aroma, texture, and taste of cowpea tempeh fermented by different types of yeast. The method was experimental with complete random design, four treatments and six replicates. The parameter were physical quality; color, aroma, texture, and taste of tempeh. Data was collected by organoleptic test. Data was analysed using ANOVA at the 5 % significance level. The results showed that the preference levels of panelists differed against all parameters. Yeast utilizing cassava as its substrate produced cowpea tempeh with the highest preference level for all parameter.
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subject_area Jurnal Agroindustri
Agroindustri
Teknologi Industri Pertanian
Teknologi Pertanian Universitas Bengkulu
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