Faktor Pendukung Kualitas Produk Tempe di Desa Sukawening, Kecamatan Dramaga, Kabupaten Bogor

  • Neng Rahayu Novita
  • Zaenal Abidin


Tempeh is one of Indonesian traditional foods, made from soybean or some other ingredients
which is processed through fermentation from tempe yeast that have a lot of mold Rhizopus sp.
The purpose of this activity is to find out the support factors that influence the quality of tempe in
Sukawening Site. These factor includes is soybean, process water, yeast, fermentation time and
temperature of fermentation. This activity was conduct by interviewing and visiting house tempe
production in Sukawening Village. The ingredients for making tempeh is soybean, which is impor
soybean because the size of soybean is big, use process water by groundwater because the cost is
low , and use yeast by local yeast bought from market. Fermentation time around two days and
temperate of storage’s tempe process on the roof close to asbestos is around 29,23 0C. Supporting
factors for the quality of tempeh are the ingredients used in the manufacture of tempeh and re
supported by proper washing soybean and the use of good of yeast as well as proper curing time.
Suggestion for further activities is further quantitative research is conducted on supporting factors
in making tempeh.


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Author Biographies

Neng Rahayu Novita

Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor

Zaenal Abidin

Departemen Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor