Tempe is a traditional Indonesian food, a processed product made from soybeans which is formed from the Rhizopus Sp type mold, especially from the R. oligosporus species through a fermentation process. The tempeh production process needs to be improved in terms of time efficiency, cost, workmanship effectiveness and nutrition. This improvement can be done by boiling the soybeans in an autoclave. Soybeans contain antioxidant compounds in the form of isoflavones, tocopherol and ascorbate. Antioxidants are really needed by the body as an antidote to free radicals because they work by donating one electron to compounds that are oxidants so that the negative impact of oxidants can be inhibited. The aim of this research was to determine the effect of boiling time for soybeans (Glycine max L.) in an autoclave on phytochemical compounds (total polyphenols, total flavonoids and antioxidants) as well as the sensory properties (color and compactness) of soybean tempeh. This research method uses a non-factorial experimental design prepared with RAL (Completely Randomized Design) which consists of 1 factor, namely the length of boiling soybeans in an autoclave with 4 treatment levels P1 (5 minutes), P2 (10 minutes), P3 (20 minutes), P4 (30 minutes) and each treatment was repeated 3 times. The results showed that the highest total phenolic content and total flavonoid content were obtained from soybean tempeh with soybean tempeh treatment in an autoclave for 5 minutes, namely 5.33 mgGAE/g and 0.121 mgQE/g, while the highest antioxidant activity was obtained from soybean tempeh with boiling treatment. soya bean. in an autoclave for 30 minutes, namely 11.32%

Taro (Xanthosoma sagittifolium) is a food crop from tubers that is widely cultivated in Indonesia. Starch is a food ingredient that has a function in the food processing industry which functions as a determinant of product characteristics. Starch consists of two components that can be divided into two, namely amylose and amylopectin. Real starch or natural starch (without modification process) has limitations in food processing because it has viscosity, is less clear, and produces unwanted gels. In general, modified starch is used because it has functional properties that are not possessed by natural starch, such as viscous power, emulsion power and absorption power. The fermentation process in the processing of foodstuffs is by using microorganisms in a controlled manner to produce food ingredients by producing acids and alcohol to produce food products with good quality and value. This study used a 2x3 Factorial Design in a Complete Randomized Design (RAL) consisting of 2 factors, namely factor I type yeast consisting of 2 levels ( baker's yeast and yeast tape) and factor II fermentation time consisting of 3 levels ( 12 hours, 24 hours and 48 hours), each treatment was repeated 3 times. The results of the white degree show there is a markedly different influence on the influence of the interaction between the influence of fermentation time and yeast type. On viscosity there is no noticeable different influence on the modified starch characteristics of taro. On amylose levels there is also no real different influence, but on the influence of fermentation time there is a real different influence. On solubility there is no real different influence on the characteristics of taro starch, whereas in swelling power there is also no real different influence but there is a real influence on the type of yeast

PENGARUH PERLAKUAN SPRAY DRYING TERHADAP EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki)
PENGARUH PERLAKUAN SPRAY DRYING TERHADAP EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki)
 

PENGARUH PERLAKUAN VACUUM DRYING TERHADAP EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki)