Electronic Theses and Dissertation

Abstrak. Tempe merupakan pangan fermentasi tradisional berbahan kacang-kacangan oleh kapang Rhizopus sp. yang kaya protein dan bernilai gizi tinggi. Keterbatasan kedelai mendorong pemanfaatan kacang koro pedang (Canavalia ensiformis) serta pemilihan jenis kemasan yang dapat memengaruhi kualitas tempe. Penelitian ini bertujuan untuk menganalisis pengaruh perbandingan kacang kedelai dan kacang koro pedang serta jenis kemasan terhadap karakteristik fisikokimia dan organoleptik tempe. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu perbandingan bahan (60:40, 70:30, dan 100:0) dan jenis kemasan (daun pisang, daun waru, dan plastik). Parameter yang diamati meliputi kadar air, kadar abu, pH, kadar protein, kadar lemak, serta uji organoleptik (warna, aroma, tekstur, dan rasa). Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa perbandingan bahan berpengaruh sangat nyata terhadap kadar protein, kadar lemak, dan pH, sedangkan jenis kemasan berpengaruh nyata terhadap kadar air dan aroma. Kadar protein berkisar 19,89%–26,53%, kadar lemak 4,83%–6,51%, kadar air 41,80%–48,86%, kadar abu 0,84%–1,28%, dan pH 6,49–7,54. Perlakuan 100% kacang kedelai menghasilkan kadar protein dan lemak tertinggi, sedangkan perbandingan 60:40 dengan kemasan daun waru memberikan aroma yang lebih disukai. Seluruh perlakuan memenuhi standar mutu tempe berdasarkan SNI untuk kadar air dan protein.
Kata Kunci : tempe, kacang koro pedang, fermentasi, jenis kemasan

Abstract. Tempeh is a traditional fermented food made from legumes using Rhizopus sp., which is rich in protein and has high nutritional value. The limited availability of soybeans encourages the use of jack bean (Canavalia ensiformis) as an alternative raw material, as well as the selection of packaging types that may affect tempeh quality. This study aimed to analyze the effect of soybean to jack bean ratio and packaging type on the physicochemical and organoleptic characteristics of tempeh. The study employed a Completely Randomized Design (CRD) with two factors: the ratio of soybean to jack bean (60:40, 70:30, and 100:0) and packaging types (banana leaf, waru leaf, and plastic). The observed parameters included moisture content, ash content, pH, protein content, fat content, and organoleptic properties (color, aroma, texture, and taste). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). The results showed that the material ratio significantly affected protein content, fat content, and pH, while packaging type significantly influenced moisture content and aroma. Protein content ranged from 19.89% to 26.53%, fat content from 4.83% to 6.51%, moisture content from 41.80% to 48.86%, ash content from 0.84% to 1.28%, and pH from 6.49 to 7.54. The 100% soybean treatment produced the highest protein and fat content, while the 60:40 ratio with waru leaf packaging resulted in more favorable aroma. All treatments met the Indonesian National Standard (SNI) requirements for moisture and protein. Keyword : tempeh, jack bean, fermentation, packaging type