Uji Indrawi Dan Uji Kandungan Senyawa Makromolekul Pada Tempe Dan Produk Kiri-Kiri Berbahan Baku Kacang–Kacangan Lokal NTT

SIAK, Maria Magdalena (2021) Uji Indrawi Dan Uji Kandungan Senyawa Makromolekul Pada Tempe Dan Produk Kiri-Kiri Berbahan Baku Kacang–Kacangan Lokal NTT. Undergraduate thesis, Universitas Katolik Widya Mandira Kupang.

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Abstract

One way to process local nuts in ntt is to convert them into tempe. This study aims to determine th content of macromolecular compounds in tempe made from ntt local beans. Sampling of local beans, from each dsitrict the samples that have been obtained are then processed into tempe and tempe flour for the process of making kiri-kiri products. Then the sensory test or organoleptic test, protein test, carbohydrate test and fat test are carried out. This research was conducted in January-April 2021 at the laboratory of soil chemistry, faculty of agriculture, university of nusa cendana kupang. The results of sensory or organoleptic tests on local peanut tempe varied. The texture of soybean tempe is preferred by panelists than other local beans. For aroma and color, all types of local peanut tempe are favored by panelists. As for the taste, soybean tempe and red bean tempe were the most favored by the panelists. The results of the analysis of the macromolecule content in local peanut tempe showed that the levels of protein, carbohydrates and fat in the five local peanut tempe varied. The highest protein content was found in red beans (24.53%) and the lowest in rice beans (13.15%). The highest carbohydrate content was found in rice beans (19.7%) while the lowest was soybeans (12.23%). The highest fat content was found in peanuts (11.12%) while the lowest was rice beans (1.95%).

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