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@article{Purawisastra_Slamet_Soetrisno_2012, title={PERUBAHAN KANDUNGAN PROTEIN DAN KOMPOSISI ASAM AMINO KEDELAI PADA WAKTU PEMBUATAN TEMPE DAN TAHU}, url={https://pgm.persagi.org/index.php/pgm/article/view/209}, DOI={10.22435/pgm.v0i0.2287.}, abstractNote={Telah dilakukan pengamatan terhadap peerubahan kandungan serta komposisi asam amino protein kedelai pada waktu pembuatan tempe dan tahu. Hasil pengamatan menunjukkan bahwa protein kedelai berkurang 18.0% pada waktu pembuatan tempe, dan berkurang 46.5% pada waktu pembuatan tahu. Akan tetapi komposisi asam amino protein tempe banyak yang menurun, secara total penurunan asam amino protein tempe mencapai 22.6% dari total asam amino protein kedelai, sedangkan pada protein tahu malah terjadi kenaikan sebesar 9.9%. Ampas dari pembuatan tahu digunakan untuk membuat tempe gembus, dan protein kedelai yang tertinggal sebesar 18.25% dalam ampas ini bisa dimanfaatkan dengan total penurunan asam aminonya hanya 7.5%. Pada penelitian ini juga dilakukan pengamatan pengaruh proses pemasakan (goreng) terhadap perubahan komposisi asam amino protein tempe, tahu dan tempe gembus. Hasilnya menunjukkan bahwa komposisi asam amino protein tempe gembus mengalami penurunan terbanyak.}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Purawisastra, Suryana and Slamet, Dewi Sabita and Soetrisno, Uken S.S.}, year={2012}, month={Nov.} }