Tujuan penelitian adalah untuk mengetahui pengaruh lama waktu fermentasi yang berbeda dengan menggunakan EM4 terhadap kualitas ampas tahu sehingga dapat meningkatkan daya simpan dan mempertahankan kualitas fisik dan nutrisi ampas tahu. Ampas tahu diperas untuk mengurangi kadar air serta diberikan dedak 5%, gula 1%, dan EM4 1% . Metode penelitian menggunakan Rancangan Acak Lengkap (RAL), dengan lima perlakuan dan lima kali ulangan yang terdiri dari, ampas tahu tanpa fermentasi sebagai kontrol (P0), fermentasi ampas tahu selama 4 hari (P1), fermentasi ampas tahu selama 8 hari (P2), fermentasi ampas tahu selama 12 hari (P3), fermentasi ampas tahu selama 16 hari (P4). Masing-masing perlakuan dilakukan fisik dan nutrisi. Uji fisik meliputi warna, aroma, tekstur, dan pH. Uji nutrisi meliputi kadar bahan kering, protein kasar, serat kasar, dan lemak kasar. Hasil menunjukkan lama fermentasi berpengaruh nyata (P < 0,05) terhadap kualitas fisik dan kimia ampas tahu. Kualitas ampas tahu fermentasi terbaik diperoleh pada perlakuan P1 (4 hari), yaitu ampas tahu berwarna putih pucat, aroma harum khas fermentasi, tekstur lembek sedang, pH 4,18, BK 21,07%, PK 19.07%, SK 19,93%, dan LK 4,95%. Disimpulkan bahwa fermentasi dengan EM4 selama 12 hari dapat mempertahankan kualitas aroma, pH, protein kasar, dan serat kasar.

Kata-kata kunci:  Ampas tahu, fermentasi, lama waktu, EM-4

ABSTRACT

The purpose of this study was to determine the effect of different fermentation length on the quality of tofu waste in order to maintain the physical and nutritive qualities of tofu waste. Tofu waste were squeezed to reduce its water content and added with 5% rice bran, 1% sugarcanne, and 1% EM-4. The research used a Completely Randomized research Design (CRD), with five treatments and five replications consisting of tofu waste without fermentation as a control (P0), tofu waste fermented for 4 days (P1), tofu waste fermented for 8 days (P2), tofu waste fermented for 12 days (P3), and tofu waste fermented for 16 days (P4). Samples were physically tested including color, smell, texture, and pH. Nutrients contents were analysed for dry matter (DM), crude protein (CP), crude fiber (CF), and extract ether (EE) contents. Results showed that length of fermentation significantly affected (P <0.05) on the quality of tofu waste. Fermentation with EM-4 for 4 days (P1) resulted the optimum physical and chemical characteristics of tofu waste namely white pale color, acid odor, medium soft texture, and pH of 6,32, While the nutrients composition of P1 were  21.07% DM, 19.07% CP, 19.93% CF, and 4.95% EE.  It can be concluded that fermenting using EM4 until 12 days able to maintain the physical and chemical qualities of tofu waste.

Key words: Tofu waste, fermentation, duration, EM-4