The effect of soybean varieties and flavors on tempeh milk powder

Abstract

One of the soybean products that people like was tempeh. Tempeh could not be stored for a long time and smells unpleasant, so it was less preferred by children, so tempeh milk powder was made with the aim to determine the effect of varieties and flavour on the quality of tempeh milk powder. The research method used was a completely randomized design factorial pattern with 3 replications. The first factors were the six soybean varieties (Anjasmoro, Grobogan, Agromulyo, Burangrang, Kepak Hijau and import variety), the second factor was various flavourings, 4 levels (cocoa paste, strawberry paste, cocoa powder and vanilla paste). This activity is held from January until December 2015. Soybeans were harvested in Soppeng and Jeneponto Districts, South Sulawesi and then taken to the Post-Harvest Laboratory Assessment Institutes for Agricultural Technology (AIAT) of South Sulawesi for processing soybean to became of tempeh milk powder. The results showed that there was significant interaction between soybean varieties and flavour added of the yield, moisture, ash, protein, carbohydrate and organoleptic test (colour, aroma, texture and taste of tempeh milk powder. The best milk powder of tempeh was treatment interaction of Grobogan variety and strawberry flavouring with a yield of 86.31%, moisture 10.10%, ash 0.58%, protein 3.01%, fat 0.0% and carbohydrates 86.31 %.