Uji Kadar Protein Dan Organoleptik Yoghurt Tempe DenganudPenambahan Ekstrak Buah Nangka (Artocarpus heterophyllus) DanudKonsentrasi Starter Yang Berbeda

摘要

Tempe yoghurt (soybean cake yoghurt) is symbiotik drink that rich of protein made by adding lactic acid bacteria to the tempe (soybean cake) extract that has been added source of sugar. Starter bacteria activity can affect yoghurtudprotein content because it can produce protease enzymes that can break down proteins and additionally its beany flavor is not flavored by consumer. So it is needed the addition of fruit extracts to enhance the flavor, reduce beany flavor, and improve the nutritional value of tempe yoghurt (soybean cake yoghurt). This research aimed to determine the effect of jackfruit extracts and starterudconcentration toward protein level and tempe (soybean cake) yoghurt sense. The research is conducted in biology laboratory of Muhammadiyah University of Surakarta and Nutrition Food Laboratory of Agriculture Faculty of Sebelas Maret University of Surakarta. Research design uses Complete Random Design (RAL) consist of two factor. The first factor of jackfruit extract (N) three levels ofudtreatment are 0%, 15%, 30%. The second factor of starter concentration consist of three level treatment are 3%, 5%, 7%. Data analysis is done by kruskal-wallis to protein content and organoleptic descriptively and receptivity. The result of research shows the higest protein level contained in N1K1 treatment (jackfruit extract of 15% and starter concentration do not affect toward protein contain, butudit happened the best interaction are N2K2 (jackfruit extract of 30% and starterconcentration 5%) get pleasure level of panelist toward texture 4,00 (thick), color 4,30 (yellow), aroma 4,45 (specific yoghurt), flavor 4,70 (sweetudacidic) and receptivity.