Abstract
The purpose of the study is to predict the best quality of tempeh gembus from the mount of tofu waste, whey, duration of immersion, and total of yeast for fermentation process. The design of experiment in Taguchi method with 4 factors and 3 levels are used in experimental process. Thus, 9 total of experimental procedure is performed in this process. To assess the quality of the tempeh gembus, the sensory evaluation are introduced in sharp, taste, and the color. Then, the best result of tempe gembus is 2 kg of tofu waste soaked in 3 liters of whey water, for 72 hours, and the amount of yeast is 15 gr. Moreover, for continuation of this research process is the test of tempe gembus with the best quality as an effort in cholesterol reducing level in blood.
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