The Effect of Banana Kepok Substitution on Soybean Tempe as a Food Rich in Carbohydrates and Protein

Universitas Muhammadiyah Sidenreng Rappang, 91651, Sidenreng Rappang, Indonesia

^* Corresponding author: azzahraelha451@gmail.com

Abstract

Tempe is a fermented food product made from soybeans. It is a traditional Indonesian food. To make tempe, soybeans are soaked, dehulled, and partially cooked. Afterward, a specific type of mold called Rhizopus oligosporus is added to the soybeans. Kepok bananas are a type of food that high in carbohydrates. This research aimed to determine the effect of kepok bananas on tempe's carbohydrate and protein content. This research used a Completely Randomized Design (CRD) method with 4 treatments and three replications. A0: No Banana Kepok Substitution; A1: 80% Soybeans and 20% Banana Kepok; A2: 60% Soybeans and 40% Banana Kepok; A3: 40% Soybeans and 60%. Banana Kepok The parameters observed were proximate analysis (water, carbohydrate, protein and fat content) as well as organoleptic tests. The data analysis technique used is Variance Analysis and Duncan test. The results of the study showed that Kepok bananas had a real influence on the carbohydrate and protein content of tempe. The carbohydrate value of tempe with the substitution of kepok banana ranges from 4.81% -13.93%. The protein content value of tempe with the substitution of kapok banana ranges between 11.48% - 18.98%.