Astrilia Damayanti, Zuhriyan Ash Shiddieqy Bahlawan, Ima Winaningsih, R.R. Ramadhani, Welson Adi Putra Bancin, Bagus Yuliono
Tempeh, usually made from soybeans, is one of Indonesia's fermented traditional foods with various benefits. The impact of the continuous increase in soybean prices has led to innovative raw materials, namely peanuts. The Packaging of tempeh affects the quality of tempeh. This study aims to determine the quality of peanut tempeh using various kinds of wrappers. The packaging materials are plastic, banana leaves, and teak leaves. The results showed the protein content contained in tempeh with plastic wrapping (16.40%), banana leaves (18.01%), and teak leaves (29.43%) and obtained water content in peanut tempeh with plastic wrapping (43.17%), banana leaves (37.05%) and teak leaves (35.08%). The experiments indicate that peanut-based tempeh can be used as an alternative to the basic ingredients for making soybean tempeh and teak leaves, which are the best wrappers that affect tempeh quality. © 2024 Author(s).
Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Sekaran Gunungpati, Semarang, 50229, Indonesia
