Pemanfatan limbah biji durian (durio zibenthinus) sebagai bahan baku alternatif pembuatan tempe

Hujjatusnaini, Noor and Amin, Astuti Muh and Winanto, Aldi and Nisa, Baiq Hidayatun and Prasetyo, Prisko and Khairunisa, Khairunisa (2018) Pemanfatan limbah biji durian (durio zibenthinus) sebagai bahan baku alternatif pembuatan tempe. Jurnal Binomia :, 5 (10). pp. 34-44. ISSN 2623-0143

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Abstract

Durian (Durio zibethinus) seeds are a substrate that tends to be a waste that has minimal value for benefits. Making tempeh with Durian seeds as an alternative solution and is an innovation of raw materials in making tempe and increasing the use value of Durian seeds. The amount of inoculum and the exact length of fermentation time in producing quality tempeh made from Durian seeds are still not known to be the expected findings in this study. The research design was arranged in a randomized block design with 0.15 gram: 0.2 gram yeast content with fermentation times of 0 hours, 24 hours, 48 hours, 72 hours, and 96 hours. The data measured included levels of protein, fat, and phytic acid, followed by a preference level test with 15 panelists And it was known that the tempe of the durian seed was worthy enough to be consumed, because the taste and texture of the durian seed had a common similarity to the tempe made using soy beans. The data obtained were analyzed by descriptive analysis, while the organoleptic data were analyzed using a Likert scale. The results showed that before fermentation, Durian seeds decreased protein and fat content after 24 hours of fermentation, while phytic acid after 92 hours of fermentation for the addition of 0.15% inoculum. Sensory test results showed that 93.33% of the panelists assessed that the addition of 0.15 gram yeast was better than 0.2gram yeast based on the color, taste, aroma, and texture of tempeh.

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