Analisis Organoleptik Tamarindus indica berdasarkan Proses Fermentasi

Abstract

This study aims to determine how the color, taste, texture, and aroma of tempe from tamarind seeds in organoleptic tests based on fermentation time. In this research, acid seed tempeh was fermented according to several time variants, namely 36 hours, 40 hours. The study design used a Completely Randomized Design (CRD) with 2 treatments and 3 replications, data analysis using organoleptic tests using hedonic scales, the research sample was experts in hospitality, lecturers, and students. Based on the results of data analysis, it is known that the best results of color, taste and texture of the highest tamarind seed temporarily are at the 40-hour fermentation time, while the highest aroma of the tamarind tempeh seeds is at 36-hour fermentation time. In conclusion, the quality of tamarind seed is influenced by the length of time of fermentation.