Making Tempe From Peanuts (Arachis Hypogaea) As An Alternative To Soybeans (Glycine Max L.) In Making Tempe Making Tempe From Peanuts Section Articles

##plugins.themes.academic_pro.article.sidebar##

Published Oct 13, 2025
Download
PDF (Bahasa Indonesia)
Statistic

Downloads

Download data is not yet available.
Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025

##plugins.themes.academic_pro.article.main##

Khairunisa Khairunisa
a:1:{s:5:"en_US";s:24:"Universitas Islam Madura";}
Aniza Haridha Zain
Universitas Islam Madura

Abstract

Tempe is a local Indonesian processed food, usually made from soybeans. Peanuts are used as an alternative to soybeans. The purpose of this study was to develop peanut-based tempe as an alternative to soybeans. Tempe is made with the fermentation fungi R. oligosporus or R. oryzae in soybeans. The research was both observational and experimental. The observational study included observations of the tempe-making process at the Tempe Purba P. Heri factory, while the experimental study included a remake with peanuts. The experimental results showed differences in the fermentation process between soybean and peanut tempeh, particularly in the fermentation time for soybeans and peanuts. The observed soybean tempeh production process took 72 hours, while the peanut-based tempeh production process took 8 hours. Peanut tempeh had a stronger flavor and aroma than soybean tempeh.

##plugins.themes.academic_pro.article.details##

How to Cite
Khairunisa, K., & Aniza Haridha Zain. (2025). Making Tempe From Peanuts (Arachis Hypogaea) As An Alternative To Soybeans (Glycine Max L.) In Making Tempe: Making Tempe From Peanuts . Jurnal Agritechno, 40–47. Retrieved from https://agritech.unhas.ac.id/ojs/index.php/at/article/view/1945

References

  1. Aisya, D. R., Mulyani, L., Yulianti, M., & Achyar, A. (2022). Pembuatan Tempe dari Kacang Tanah ( Arachis hypogea L .) dengan Variasi Lama Fermentasi terhadap Kualitas Tempe. Cahyadi 2007, 398–407.
  2. Alvina, A., Hamdani, D. H., & Jumiono, A. (2019). Proses Pembuatan Tempe Tradisional. Jurnal Ilmiah Pangan Halal, 1(1), 9–12. https://doi.org/10.30997/jiph.v1i1.2004
  3. Dalimunthe, K., Hasibuan, N. S., & Zaimah, U. (2021). Bahan Baku Tempe Dari Berbagai Kacang. Prosiding Sicth Postgraduate Bio Expo 2021, 276–285.
  4. Ekafitri, R., & Isworo, R. (2014). Pemanfaatan Kacang-kacangan sebagai Bahan Baku Sumber Protein Untuk Pangan Darurat. Jurnal Pangan, 23(2), 134–144. https://jurnalpangan.com/index.php/pangan/article/view/57
  5. Faridah, H. D., & Sari, S. K. (2019). Utilization of Microorganism on the Development of Halal Food Based on Biotechnology. Journal of Halal Product and Research, 2(1), 33. https://doi.org/10.20473/jhpr.vol.2-issue.1.33-43
  6. Hesti Kharisma, Imam Mahadi, D. (2016). the Development of Lks Sma on Bioteknologi Conventional Material Through Tempeh’S Makings Experiment Utilzer Rubber Seeds. 219, 1–11.
  7. Irmayanti, S., Munandar, K., & Eurika, N. (2019). Pemanfaatan Kacang-Kacangan Sebagai Bahan Baku Dalam Pembuatan Tempe. Jurnal Biologi Dan Pembelajaran Biologi, 5(1), 1–12.
  8. Jayanti, J., & Rizkaprilisa, W. (2024). Pangan Fungsional Dari Tempe Non-Kedelai. Science Technology and Management Journal, 4(2), 39–44. https://doi.org/10.53416/stmj.v4i2.242
  9. Khazalina, T. (2020). Saccharomyces cerevisiae in making halal products based on conventional biotechnology and genetic engineering. Journal of Halal Product and Research, 3(2), 88. https://doi.org/10.20473/jhpr.vol.3-issue.2.88-94
  10. Maryam, S. (2015). Potensi Tempe Kacang Hijau (Vigna Radiata L) Hasil Fermentasi Menggunakan Inokulum Tradisional Sebagai Pangan Fungsional. JST (Jurnal Sains Dan Teknologi), 4(2), 635–641. https://doi.org/10.23887/jst-undiksha.v4i2.6055
  11. Mutsyahidan, A. M. A., Arisanti, D., & Suleman, P. (2018). Mutu Tempe Variasi Kacang Tanah Dan Kedelai. Jurnal Technopreneur (JTech), 6(1), 26. https://doi.org/10.30869/jtech.v6i1.158
  12. Putri, S. K., Cahyanti, A. N., & Sampurno, A. (2022). Pembuatan Pangan Fungsional Tempe dan Perbedaan Jenis Pengemasnya bagi Siswa Siswi di PKBM Anugrah Bangsa Semarang. Madaniya, 3(2), 168–175.
  13. Rahayu, A., Rahayu, M. S., & Manik, S. E. (2020). Peran Berbagai Sumber N Terhadap Pertumbuhan Dan Produksi Berbagai Varietas Tanaman Kacang Tanah (Arachiz Hypogaea L). Ilmu Pertanian, 8(April), 2–5.
  14. Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26(December 2021). https://doi.org/10.1016/j.ijgfs.2021.100413
  15. Safitri, R. A., Ikhsan, M., Venny Triyenti Putri, I., Ahda, Y., & Fevria Jurusan, R. (2021). Conventional Biotechnology Application in Making Soybean Tempeh Aplikasi Bioteknologi Konvensional dalamPembuatan Tempe Kacang Kedelai. Prosiding SEMNAS BIO, 1–10.
  16. Suknia, S. L., & Rahmani, T. P. D. (2020). Proses Pembuatan Tempe Home Industry Berbahan Dasar Kedelai (Glycine max (L.) Merr) dan Kacang Merah (Phaseolus vulgaris L.) di Candiwesi, Salatiga. Southeast Asian Journal of Islamic Education, 3(1), 59–76. https://doi.org/10.21093/sajie.v3i1.2780
  17. Sutarno, M.Sc., Ph.D, P. D. (2016). Rekayasa Genetika Dan Perkembangan Bioteknologi Di BIdang Pertanian. Proceeding Biology Education Conference, 13(1), 23–27. https://doi.org/10.1002/ange.19830950934
  18. Widiastuti, A., Kinanti, Karisma, T., & Aini, K. (2024). Pembuatan Fermentasi Tempe Kacang Tanah (Arachis hypogaea L.). Best Journal (Biology Education Science & Technology), 7(1), 1164–1170.
  19. Wusqo, I. U. (2014). Upaya Mendorong Kemampuan Berfikir Kreatif Mahasiswa Dalam Inovasi Konservasi Pangan. Indonesian Journal of Conservation, 3(1), 75–82.
  20. Zulchi, T., & Puad, H. (2018). Keragaman Morfologi dan Kandungan Protein Kacang Tanah (Arachis hypogaea L.). Buletin Plasma Nutfah, 23(2), 91. https://doi.org/10.21082/blpn.v23n2.2017.p91-100