| dc.description.abstract | The effect of cooking method on "tempe" was studied. The soybean
variety Sj-2 was used in the preparation of tempe. "Tempe" was
prepared using the method commonly practiced in Indonesia. Locally
produced tempe mold was used as inoculant in the fermentation. The
experiment was conducted using Completely Randomized Design which
consists of 16 combined treatments of four levels of cooking practice
and four levels of cooking time.
The parameters observed were riboflavin, thiamine, amino acids,
reducing and non-reducing sugars, ash, and the developnent of brown
color. The kinetics of degradation of some constituents were also
studied. Three levels of temperature, namely : 165, 180 and 185 C were
used in the experiment. The kinetic study was evaluated using the
first order reaction model. While the activation energy was calculated
using Arrhenius relationship. | en_US |
