Use of Lamtoro Seeds (Leucaena Leucocephala) in Tempeh

Abstract

Leucaena (Lamtoro), known in Indonesia as petai cina (Chinese petai) or petai selong (Selong petai), is a plant from the legume family. Tempeh is a fermented food product made from soybeans or various other types of beans with the help of the fungi Rhizopus oligosporus and Rhizopus oryzae found in tempeh yeast. The purpose of this study was to determine the organoleptic characteristics, standard recipe, and consumer acceptance of lamtoro seed tempeh. The research method used was an experimental, quantitative approach. The data collection technique was an observation test conducted by four panelists, namely Lecturers from the Department of PKK FKIP USK. The acceptance test was conducted by a panel of 30 student panelists from iUSK. Based on the results of the resource person test, the highest value was obtained for 40 gr lamtoro seed tempeh (TBL193), with color 5.75, aroma 5.75, texture 6.25, and taste 5.5. The results of the consumer test showed the highest value, namely 40 g lamtoro seed tempeh (TBL193), with color 3.61, aroma 3.63, texture 3.5, and taste 3.51. The results of the hypothesis test showed that Ha was accepted because it significantly influenced the organoleptic properties of lamtoro seed tempeh.