Papers by RIFQI FAYYADH ANSAR
food science and technology, 2021
Tempe is one of the most popular sources of protein in Indonesia with a consumption rate of 0.46 ... more Tempe is one of the most popular sources of protein in Indonesia with a consumption rate of 0.46 kg per week per person, which is higher than beef (0.009 kg per week per person) and chicken (0.121 kg per week per person). Tempe quality is strongly influenced by the inoculum used for inoculation. Tempe inoculum is a material containing cultured tempe yeast, used as an agent to change boiled soybeans into tempeh due to the growth of tempeh molds on soybeans and carrying out fermentation activities that cause soybeans to change their characteristics/characteristics into tempe. Therefore, a practicum of making tempe inoculum or starter was carried out. Tempe inoculum is made by thinly sliced tempe, incubated for 3 days, ground, sieved to become a fine powder, finely ground powder is added with rice flour (1:1), homogenized and stored in a closed container. The tempe inoculum produced has a characteristic tempeh aroma, a gray brown color and a smooth texture.
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Papers by RIFQI FAYYADH ANSAR