Pengaruh Substitusi Tepung Tempe Edamame (Glycine max (L.) Merrill) terhadap Kadar Air dan Aktivitas Air Crackers
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Abstract
Tempe edamame hasil dari fermentasi menggunakan kapang Rhizopus sp. mengandung protein tinggi dan gugus hidrofilik yang memengaruhi interaksi bahan dengan air. Sifat ini berpotensi memengaruhi sifat fungsional crackers melalui perubahan kadar air dan aktivitas air. Penelitian ini bertujuan menganalisis pengaruh substitusi tepung tempe edamame terhadap kadar air dan aktivitas air crackers sebagai indikator sifat fungsional. Penelitian menggunakan metode eksperimental dengan desain Rancangan Acak Lengkap, dengan tiga taraf substitusi tepung terigu dengan tepung tempe edamame (0%, 5%, 15%). Tahapan penelitian meliputi pembuatan tempe edamame, pengolahan menjadi tepung, produksi crackers, serta pengujian kadar air dan aktivitas air. Penelitian dilaksanakan di Laboratorium Ilmu Pangan Universitas Muhammadiyah Surakarta dan Laboratorium SIG, Semarang. Hasil penelitian menunjukkan kadar air crackers berkisar 6,36–6,80% melebihi batas maksimum SNI 2973-2011 (≤ 5%) dan tidak berbeda signifikan antarperlakuan, sedangkan aktivitas air berbeda nyata (p < 0,05), dengan nilai tertinggi 0,40 pada substitusi 15%. Kesimpulannya, substitusi tepung tempe edamame hingga 15% meningkatkan aktivitas air crackers, sementara kadar air tidak berbeda signifikan, menunjukkan adanya peningkatan ketersediaan air bebas tanpa mengubah total kandungan air. Penelitian ini menunjukkan tempe edamame berpotensi sebagai bahan fungsional baru dalam pembuatan crackers melalui pengaruhnya terhadap aktivitas air sebagai indikator sifat fungsional pangan kering.
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How to Cite
Lestari, C. A. F., & Sofyan, A. (2025). Pengaruh Substitusi Tepung Tempe Edamame (Glycine max (L.) Merrill) terhadap Kadar Air dan Aktivitas Air Crackers. Agroteknika, 8(4), 744-761. https://doi.org/10.55043/agroteknika.v8i4.657
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