期刊名称：Bioedukasi: Jurnal Pendidikan Biologi FKIP UM Metro
印刷版ISSN：2086-4701
电子版ISSN：2442-9805
出版年度：2016
卷号：7
期号：1
页码：33-39
DOI：10.24127/bioedukasi.v7i1.490
出版社：Universitas Muhammadiyah Metro
摘要：Jackfruit (Artocarpusheterophyllus), is well known in Indonesia, when the fruit is ripe jackfruit can be consumed. After we consume jackfruit, we'll leave the trash in the form of jackfruit seed, which has not been used by the community to the fullest. The purpose of this study are trying to explore another potential of jackfruit seeds and increasing the protein content of jackfruit seeds by processing in to tempeh. Another purpose is knowing the number yeast of doses that can produce in tempeh of jackfruit seeds. This research uses 4 treatments (A: 0.25 grams yeast/50 grams jackfruit seed, B: 0.50 grams yeast/50 grams jackfruit seeds, C: 0.75 gram yeast/50 grams jackfruit seeds, and D: 1 grams yeast/50 grams of jackfruit seeds) with 4 repetitions. Test protein content tests conducted at the Laboratory of Food Technology and Agricultural Faculty of Agricultural Technology, GadjahMada University (UGM). Treatment A produced protein average of 2,64%, B produced protein average of 3,429%, treatment C produced protein average of 4,146% and treatment D produced protein average of 5,635% protein. The highest protein content is produced by treatment D.
