PENGARUH PENAMBAHAN BERAS TERHADAP MUTU TEMPE ANGKAK KACANG BUNCIS PUTIH

Abstract

The aim of this research is  was to know the influence of addition  rice to quality of white haricot bean angkak tempe.This research was conducted in June 2012 at the Laboratory of Microbiogy Department of Biological Science  FMIPA UNP . This type of research is an experiment by using a Completely Randomized Design (CRD) with  by 6 treatment and 4 replications. The observation data is analysed by testing of ANOVA with signification level 5% and continued with Test of Duncan New Multiple Range Test ( DNMRT). While the test of organoleptik is analysed descriptively. The addition of rice 10 g can improve the  protein rate of tempe white haricot bean angkak 16,73 %. The test of tempe’s flavor consist colour, odor, texture, and taste which panelist liked is white haricot bean angkak tempe with addition of rice 20 g.

Keywords: Angkak, rice, tempe, protein