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@article{Retiaty_Kurniawati_Komari_2012, title={PENGARUH KETEBALAN SUBSTRAT PADA FERMENTASI TEMPE TERHADAP KADAR VITAMIN B1 (THE INFLUENCE OF SUBSTRATE THICKNESS DURING TEMPE FERMENTATION ON VITAMINS B1 LEVEL)}, volume={35}, url={https://pgm.persagi.org/index.php/pgm/article/view/576}, DOI={10.22435/pgm.v35i2.3386.182-188}, abstractNote={<p><strong><em>ABSTRACT</em></strong><strong><em> </em></strong></p> <p><em>The level of v</em><em>itamin B<sub>1</sub> </em><em>in</em><em> tempe could be increased by modifying the surface of substrate</em><em> during soybean fermentation</em><em>. </em><em>This research aimed to </em><em>know the influence of substrate thickness during </em><em>soybean</em><em> fermentation into tempe </em><em>to</em><em> the levels of vitamin B<sub>1</sub>. </em><em>The design of this research was c</em><em>ompleted </em><em>r</em><em>andomized </em><em>d</em><em>esign </em><em>with </em><em>two rep</em><em>lication. V</em><em>itamin B1 content was analyzed on raw </em><em>soy</em><em>beans, boiled </em><em>soy</em><em>beans, and tempe using spectrophotometer methods. The substrate thicknesses examined were 0.25 cm, 0.50 cm and 1.00cm. Vitamin B<sub>1</sub> level on raw soybean was 0.7436 mg percent and on boiled soybean was 0.4898 mg percent, while in tempe with substrate thickness  0.25 cm, 0.50 cm and 1.00 cm, the vitamin B<sub>1 </sub>contents were 1.1413, 0.9044</em><em>, </em><em>and 0.7130 mg percent respectively. The thickness of tempe substrate affected on vitamin B<sub>1</sub> content. </em><em>A</em><em> thinner substrate resulted on higher vitamin B<sub>1</sub> level.</em></p> <p><strong> </strong></p> <p><strong><em>Keywords</em></strong><em>:</em> <em>fermentation, tempe, vitamin B<sub>1</sub></em></p> <p> </p> <p><strong> </strong></p> <p><strong> </strong></p> <p><strong>ABSTRAK</strong></p> <p>Kadar vitamin B1 pada tempe dapat ditingkatkan dengan memodifikasi permukaan dari substrat dalam fermentasi kedelai. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan substrat pada fermentasi kedelai menjadi tempe terhadap kadar vitamin B<sub>1</sub>. Disain penelitian ini adalah Rancangan Acak Lengkap dengan dua kali ulangan. Kadar vitamin B<sub>1 </sub>dianalisis pada kedelai mentah, kedelai rebus, dan tempe dengan menggunakan metode spektrofotometri. Ketebalan substrat yang diteliti adalah 0.25 cm, 0,50 cm, 1,00 cm. Kadar vitamin B<sub>1</sub> pada  kedelai mentah adalah 0,7436 mg persen dan pada kedelai rebus adalah 0.4898 mg persen. Sedangkan kadar vitamin B<sub>1</sub> pada tempe dengan ketebalan 0,25, 0,5 dan 1 cm secara berturut-turut adalah 1,1413 mg persen , 0,9044 mg persen dan 0,7130 mg persen. Ketebalan substar tempe berpengaruh pada kandungan vitamin B<sub>1.</sub> Semakin tipis substrat, akan menghasilkan vitamin B<sub>1</sub> yang semakin tinggi. <strong>[<em>Penel Gizi Makan</em> 2012, 35(2): 182-188]</strong></p> <p> </p> <p><strong>Kata Kunci</strong>: fermentasi, tempe, vitamin B<sub>1</sub></p>}, number={2}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Retiaty, Fifi and Kurniawati, Nia and Komari, Komari}, year={2012}, month={Dec.}, pages={182–188} }