Main Article Content
Tempe is traditional Indonesian food that has been known for a long time. Research on the quality of tempe with variations of peanut and soybean aims to see the variation of tempe making using peanut and soybean. Quality testing in this study through organoleptic test and chemical analysis such as water content, and ash content. The result of organoleptic test on flavour showed that panelist preferential T2 much higher than T1. The average water content respectively were 59,11% for soybean and 55,17% for peanut. Meanwhile the average ash content the highest were soybean 0,67% and for the peanut were 0,59%.
- The author saves the copyright and gives the journal simultaneously with the license under Creative Commons Attribution License which permits other people to share the work by stating that it is firstly published in this journal.
- The author can post their work in an institutional repository or publish it in a book by by stating that it is firstly published in this journal.
- The author is allowed to post their work online (for instance, in an institutional repository or their own website) before and during the process of delivery. (see Open Access Effect).