EFFECT OF VARIOUS COOKING METHODS ON QUALITY AND SENSORY CHARACTERISTICS OF TEMPEH MADEFROM SOYBEANS AND CORN

One variation of tempeh products is using corn. Tempeh made form soybeans with the addition corn has obtained best treatment a ratio soybean : namely (80 20)%. There no research that discusses character during processing. This study aims to determine cooking method (boiling, frying and steaming) for quality sensory characteristics from The used (80;20)%. an experimental descriptive analysis. was carried out 4 treatments control, boiling at 100°C 10 minutes, fryingat 162°C 3 steaming 90°C replicates. Chemical analysis water content analysis, ash content, fat protein carbohydrate crude fiber total carotene antioxidant activity tempeh. Then organoleptics test on level preference panelists parameters aroma, color, taste texture results showed in C, temperature minutes moisture 41,33 %. Ash 1,43 %, 33,60%, 17,80 6,65%, 7,67%, contane 5,75%, % inhibition 23,85%. Sensory assessment several methods, most preferred, C (Frying minutes) aroma 4,25 (likes), color 4,20 4,00 (likes)and 4,(30 likes).