Analysis of vitamin B12 level and organoleptic test in Tempe made from seagrass seeds Enhalus acoroides based on the various addition of yeast volume

Abstract

The research about the level of vitamin B12 and organoleptic test in Tempe made from seagrass seed Enhalus acoroides based on different addition volume of yeast has been done. The research was done on July 3rd - August 3rd, 2018. The research of making Tempe from seagrass seeds Enhalus acoroides was done in Biology Laboratory, Faculty of Teacher training and education, Pattimura University. The analysis level of the vitamin was done in Environmental Biotechnology Laboratory, PT. Biodiversitas Bioteknologi Indonesia, Bogor. This research was aimed to know the vitamin B12 level and the quality of organoleptic in Tempe made from seagrass seeds Enhalus acoroides based on the various addition of yeast volume. Vitamin B12 level analysis used HPLC method, while the organoleptic test included color parameter, texture, taste, flavor, and based on pleasure. Analysis of research data was done descriptive and described in table form and graphs. The sample of vitamin B12 level analysis included raw seagrass seeds Enhalus acoroides (R0), Tempe made from seagrass seeds Enhalus acoroides with the addition of 5 grams yeast (R1), 10 grams yeast (R2), and 15 grams yeast (R3). For the organoleptic test, the R1, R2, and R3 samples were tested over 10 panelists. The experiment result is (1) the lowest amount of vitamin B12 is R0 sample which consists of 2.38 μg, and the highest amount of vitamin B12 is the R1 sample which consists of 3.92 μg. (2) best organoleptic quality is R3 sample (score: 4), from the color parameter, taste, texture, smell, and level of pleasure.