Pengaruh Penambahan Tepung Belut (Monopterus Albus Zuieuw) Terhadap Kualitas Tempe Kedelai Lokal Ditinjau dari Kadar Protein, Kadar Air, Kadar Lemak dan Angka Ketidakjenuhan

The objectives of this study are firstly to determine the levels of protein, fat, water content, and unsaturated value of tempe which was added by eels flour, and secondly to determine the concentration of eels flour that was the most preferred by consumers in terms of texture, aroma, flavor, and color. Data were analyzed by Randomized Completely Block Design (RCBD) 5 treatments and 5 replications, at the same the result of organoleptic were analyzed with 5 treatments and 25 panelists as replicates. As the treatments are various percentage eels flour (0%, 0,75%, 1,5%, 2,25%, and 3%). To test the different between treatment means, the Honestly Significant Differences (HSD) were used by using 5% level of significant. The results of this study show that protein, fat, water content, and iodine value was the highest in tempe which added by 3% eels flour, whereas the results of organoleptic test with tempe favorite texture, aroma, flavor, and color did not show significant differences until added of 3% eels flour