Pengaruh Lama Waktu Pengukusan dan Variasi Pengupasan Kulit dalam Proses Pembuatan Tempe Kacang Hijau (Vigna radiata L.) terhadap Sifat Fisikokimia dan Organoleptik

Mung bean tempeh is a traditional food from Indonesia. Mung bean tempeh has a weakness in its texture which is softer than soybean tempeh and has a less white color. The length of steaming time and variations in the peeling of mung bean skin aims to improve the texture and color of mung bean tempeh. This study aims to determine the interaction between the lengths of steaming time and variations in the peeling of mung bean skin on the physicochemical and organoleptic characteristics of mung bean tempeh.
This research was conducted using a research design in the form of a Factorial Completely Randomized Design (CRD) consisting of 2 factors, steaming time (8, 15, and 30 minutes) and variations in the peeling of mung bean skin (unpeeled, peeled, and a combination of 50:50 unpeeled and peeled) which were repeated three times for each treatment. Data processing was carried out using analysis of variance (Anova) at the 5% level and DMRT discriminatory test.
The results showed that there was an interaction between the length of steaming time and variations in the peeling of mung bean skin on the value of fat content, antioxidant activity, hardness, lightness and favorability organoleptic value of steamed mung bean tempeh. There was a single effect on the length of steaming time and variation in the peeling of mung bean skin on the value of moisture content, ash, protein, carbohydrate, organoleptic value (aroma, taste, texture of raw, steamed and fried mung bean tempeh, overall fried mung bean tempeh). The most preferred treatment based on organoleptic testing is A1B2 (8 minutes steaming and mung bean seed treatment with peeling) with a favorability score of 4.35-4.43 which is like.