ANALISIS KANDUNGAN GIZI, TOTAL FENOL, DAN SIFAT ORGANOLEPTIK TEMPE DENGAN SUBSTITUSI BIJI LAMTORO (LEUCAENA LEUCOCEPHALA)
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Abstract
Tempe is a traditional food from Indonesia. The purpose of this study was to analyze the effect of the substitution of lamtoro seeds on the nutritional content, total phenol, and organoleptic properties of soybean tempe and determine the selected formula. The research method used was experimental with a one-factor Completely Randomized Design (CRD) with two repetitions. There were four treatment levels with different ratios of lamtoro seeds and soybeans, namely F0 (0:100), F1 (40:60), F2 (50:50), and F3 (60:40). Analysis of water content using the gravimetric method. Analysis of ash content using dry ashing method. Analysis of protein content using the Kjeldahl method. Analysis of fat content using the Soxhlet method. Analysis of crude fiber content using the gravimetric method. Analysis of carbohydrate content using the by-difference method. Analysis of total phenol using the Folin-Ciocalteu method. The ANOVA results showed that the substitution of lamtoro seeds had a significant effect on the water, protein, fat, carbohydrates, ash, and phenol content in tempeh (p<0.05). The results of the organoleptic analysis showed that the substitution of lamtoro seeds had a significant effect on the panelists' preference for color and texture parameters (p<0.05). F3 became the chosen formula with 66.17 percent water content, 12.16 percent protein, 5.85 percent fat, 13.7 percent carbohydrates, 1.36 percent ash, 2.23 percent crude fiber, and 0.77 mg phenol. Further research is needed to see the effect of the length of fermentation in the manufacture of tempe on the nutritional content.
Keywords: lamtoro seeds, nutrient, tempe, total phenolic compound
ABSTRAK
Tempe merupakan makanan tradisional khas masyarakat Indonesia. Tujuan penelitian ini adalah menganalisis pengaruh substitusi biji lamtoro terhadap kandungan gizi, total fenol dan sifat organoleptik tempe kedelai serta menentukan formula terpilihnya. Metode penelitian yang digunakan yaitu eksperimental dengan desain Rancangan Acak Lengkap (RAL) satu faktor dengan dua kali pengulangan. Terdapat empat taraf perlakuan dengan perbandingan biji lamtoro dan kedelai yang berbeda yaitu F0 (0:100), F1 (40:60), F2 (50:50), dan F3 (60:40). Analisis kandungan air menggunakan metode gravimetri. Analisis kandungan abu menggunakan metode pengabuan kering. Analisis kandungan protein menggunakan metode kjeldahl. Analisis kandungan lemak menggunakan metode soxhlet. Analisis kandungan serat kasar menggunakan metode gravimetri. Analisis kandungan karbohidrat menggunakan metode by difference. Analisis total fenol menggunakan metode folin-ciocalteu. Hasil ANOVA menunjukkan bahwa substitusi biji lamtoro berpengaruh nyata terhadap kadar air, protein, lemak, karbohidrat, abu, dan fenol pada tempe (p<0,05). Hasil analisis organoleptik menunjukkan bahwa substitusi biji lamtoro berpengaruh nyata terhadap tingkat kesukaan panelis pada parameter warna dan tekstur (p<0,05). F3 menjadi formula terpilih dengan kandungan air 66,17 persen, protein 12,16 persen, lemak 5,85 persen, karbohidrat 13,7 persen, abu 1,36 persen, serat kasar 2,23 persen dan fenol 0,77 mg. Penelitian lanjutan diperlukan untuk melihat pengaruh lama fermentasi dalam pembuatan tempe terhadap kandungan gizi.
Kata kunci: biji lamtoro, tempe, kandungan gizi, total fenol
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