PENGARUH PENAMBAHAN SARI BUAH NANAS PADA PEMBUATAN TEMPE DARI BIJI NANGKA (Artocarpus heterophyllus)

Abstract

Tempe is a nutritious food native to Indonesia that is popular for its plant-based protein content that competes with non-plant-based foods. However, rising soybean prices in the world market affect the price of soybeans in the country. Jackfruit seeds are considered as jackfruit waste but have potential as an alternative ingredient for tempeh making, containing nutrients that are almost equivalent to soybeans. This research was conducted with soaking variations using pineapple juice of 50 mL, 100 mL, and 150 mL. From the results of the research that has been done, the concentration of pineapple juice 100 mL provides higher protein levels compared to other concentrations through the biuret qualitative test method which produces a more intense purple color than other concentrations.