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@thesis{thesis,
author={FAIRUZSITA NAURA AMALIA SYIFANI },
title ={PENGARUH KONDISI PENGEMASAN DAN LAMA
PENYIMPANAN PADA SUHU RUANG TERHADAP MUTU
TEMPE YANG DIMODIFIKASI Saccharomyces cerevisiae},
year={2023},
url={http://digilib.unila.ac.id/77512/},
abstract={Mosaccha Tempeh is a product of fermented soybeans by the fungus Rhizopus
oligosporus which is modified by adding the yeast Saccharomyces cerevisiae to the
inoculum. Tempe is a food that is perishable when stored at room temperature due
to the growth of microorganisms in it. The activity of these microorganisms can be
slowed down by conditioning the packaging used during storage. This research
aims to determine the effect of packaging conditions dan storage time for tempeh
at room temperature, as well as to obtain the best packaging that can maintain the
quality of Mosaccha tempeh in accordance with SNI 3144:2015. This research was
carried out using a combination of packaging conditions (non-vacuum and vacuum)
and long storage time (0-4 days). The parameters observed were water content,
weight change, hardness, dissolved protein content, total microbes, and sensory
properties. The data obtained were analyzed statistically using the Barlett and
Tuckey tests, then continued with analysis of variance and the BNJ test at the 5%
level. The research results showed that packaging conditions and storage time at
room temperature had an effect on water content, weight changes, hardness, soluble
protein content, total microbes, and sensory properties of Mosaccha tempeh. The
best packaging for room temperature storage is non-vacuum packaging. Nonvacuum
packaging can maintain the quality of Mosaccha tempeh in accordance
with SNI 3144:2015 for 2 days, but the tempeh is still suitable for consumption for
up to 3 days of storage. Non-vacuum tempeh has higher sensory test values, soluble
protein content, and hardness value, and lower weight changes.
Keywords: tempeh, storage, vacuum, room temperature, Saccharomyces
cerevisiae
Tempe Mosaccha merupakan produk hasil fermentasi kedelai oleh kapang Rhizopus
oligosporus yang dimodifikasi dengan penambahan khamir Saccharomyces
cerevisiae pada inokulumnya. Tempe termasuk bahan pangan yang mudah rusak
ketika disimpan di suhu ruang akibat pertumbuhan mikroorganisme di dalamnya.
Aktivitas mikroorganisme tersebut dapat diperlambat dengan mengondisikan
pengemasan yang digunakan selama penyimpanan. Penelitian ini bertujuan untuk
mengetahui pengaruh kondisi pengemasan dan penyimpanan tempe pada suhu
ruang, serta memperoleh pengemasan terbaik yang dapat mempertahankan mutu
tempe Mosaccha sesuai dengan SNI 3144:2015. Penelitian ini dilakukan
menggunakan kombinasi perlakuan kondisi pengemasan (nonvakum dan vakum)
dan lama waktu penyimpanan (0-4 hari). Parameter yang diamati yaitu kadar air,
perubahan bobot, kekerasan, kadar protein terlarut, total mikroba, dan sifat sensori
(warna, aroma, dan tekstur). Data yang diperoleh dianalisis secara statistik dengan
uji Barlett dan Tuckey, lalu dilanjutkan dengan analisis ragam dan uji BNJ pada
taraf 5%. Hasil penelitian menunjukan bahwa kondisi pengemasan dan lama
penyimpanan pada suhu ruang berpengaruh terhadap kadar air, perubahan bobot,
kekerasan, kadar protein terlarut, total mikroba, dan sifat sensori tempe Mosaccha.
Pengemasan terbaik untuk penyimpanan suhu ruang adalah pengemasan
nonvakum. Pengemasan nonvakum dapat mempertahankan mutu tempe Mosaccha
sesuai dengan SNI 3144:2015 selama 2 hari, namun tempe masih layak dikonsumsi
hingga 3 hari penyimpanan. Tempe nonvakum memiliki skor uji sensori, kadar
protein terlarut, dan nilai kekerasan lebih tinggi serta perubahan bobot lebih rendah.
Kata kunci: tempe, penyimpanan, vakum, suhu ruang, Saccharomyces
cerevisiae}
}