Pengaruh Konsentrasi Rhizopus oligosporus terhadap Sifat Organoleptik dan Aktivitas Antioksidan Tempe Berbahan Baku Kacang Lentil

Abstract

Rhizopus oligosporus is a fungus that is often used in the manufacture of tempeh, variations in the concentration of its application can affect the organoleptic properties and antioxidant activity of the resulting product. The purpose of this study was to examine the effect of the addition of Rhizopus oligosporus on the organoleptic properties and antioxidant activity of tempeh made from lentils. Lentil beans are processed into tempeh by a fermentation process using three variations of Rhizopus oligosporus concentration. To see the effect on its physical properties, organoleptic testing was carried out on 30 panelists, including color, aroma, and texture. In addition, for the best products, the antioxidant activity was tested. The results showed that tempeh with the addition of 1.5% Rhizopus oligosporus had the most favorable physical properties by the panelists, both color 4.44 (like), aroma 4.55 (like), and texture 4.5 (like). In addition, the results of the antioxidant activity test showed that the average % inhibition values obtained were 10.26% (50 g/mL), 13.91% (100 g/mL), 18.66% (200 g/mL), 41.24% (300 g/mL), and 53.03% (400 g/mL). The conclusion from this study is the concentration of Rhizopus oligosporus affected the organoleptic properties of tempeh made from lentils, giving a concentration of 1.5% produces the most preferred physical properties by the panelists, besides that the highest antioxidant activity content is at a concentration of 300 g/mL with the average % inhibition value was 53.03%