PENGARUH KONSENTRASI INOKULUM TERHADAP KUALITAS TEMPE KEDELAI (Glycine max (L.) Merr) Var. GROBOGAN

THE EFFECT OF INOCULUM CONCENTRATIONS ON THE QUALITY OF SOYBEAN TEMPE (Glycine max (L.) Merr) Var. GROBOGAN

Oleh,

Reni Kumalasari NIM: 652008022

TUGAS AKHIR

Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna memenuhi sebagian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia)

Program Studi Kimia

Fakultas Sains dan Matematika Universitas Kristen Satya Wacana

Salatiga 2012

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PENGARUH KONSENTRASI INOKULUM TERHADAP KUALITAS TEMPE KEDELAI (Glycine max (L.) Merr) Var. GROBOGAN

THE EFFECT OF INOCULUM CONCENTRATIONS ON THE QUALITY OF SOYBEAN TEMPE (Glycine max (L.) Merr) Var. GROBOGAN

Reni Kumalasari*, Lusiawati Dewi**, Susanti Pudji Hastuti** *Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika

**Dosen Program Studi Kimia Fakultas Sains dan Matematika Universitas Kristen Satya Wacana

Jalan Diponegoro 52-60 Salatiga 50711; e-mail: kumalasari.reni90@yahoo.com

ABSTRACT

The study about the effect of inoculum concentrations on the quality of soybean tempe (Glycine max (L.) Merr) Var. Grobogan had been conducted since February until May 2012. The purposes of this study were: Firstly, to obtain physical and chemical characteristics of tempe from Grobogan soybean using LIPI inoculum, and secondly, to determine the best inoculum concentration based on the physical and chemical characteristics. Water content was measured by oven method, protein content by Kjeldahl method, ash content, fat and crude fiber by Gravimetric method. The data were analyzed using Randomized Completely Block Design (RCBD), 5 treatments and 5 replications. As the treatment is the addition of LIPI inoculum from Grobogan soybean ready for fermentation are 0,1% w/w (0,1 g inoculum/ 100 g of soybean), 0,15% w/w, 0,2% w/w, 0,25% w/w, and 0,3% w/w respectively. The Honestly Significant Differences (HSD) at 5% level significance was used. The results showed that nutrient content of tempe has met the quality standards of SNI 3144:2009 while soybean tempe crude fiber content obtained exceeds the quality standard. The highest content of the chemical characteristics i.e. ash, protein and fat found in the addition inoculum concentration of 0,1%, the highest crude fiber content was in the addition inoculum concentration of 0,3%, whereas the highest water content was in the addition inoculum concentration of 0,2%. The best quality value of tempe which showed the good physical and chemical characteristics at the addition of inoculum concentration of 0,15%. Keywords: Tempe, Grobogan soybean, LIPI inoculum