Pengaruh Perbandingan Kacang Merah dan Tepung Tapioka dalam Pembuatan Keripik Tempe Kacang Merah (Phaseolus Vulgaris L.) terhadap Daya Terima Konsumen dan Sifat

Abstract
 
 Red bean (Phaseolus vulgaris L.) is a cowpea of ​​the Fabaceae family which has the same potential and properties as soybeans to be processed into tempeh chips. Tempe chips are with tapioca starch mixing ingredient during fermentation for 36 hours at temperature 25-30 ℃ then thinly sliced ​​1.5 cm thick fried in palm oil 180 using deep frying method. This study aims see how much consumer acceptance terms color, density, shape, aroma, crispness taste physical red include thickness, diameter swelling power three ratios beans (1 :1, 1:1/2 1:1/3). ratio gave best rating compared other comparisons an average value 4.6 characteristics 1 :1 41.766 0.0308.
 Keywords: Kidney beans, chips, acceptability, properties.