Tempe merupakan makanan pokok masyarakat Indonesia, sebagian besar masyarakat Indonesia menyukai tempe selain rasanya yang enak tempe juga merupakan makanan yang mudah didapat dimanapun berada dengan harga yang sangat terjangkau. Dengan menaiknya harga kedelai tempe biji nangka menjadi salah satu alternatif yang dapat dimanfaatkan, biji nangka merupakan biji atau bakal tunas dari buah nangka. Biji nangka sendiri selama ini sering dianggap tidak bermanfaat, jika kita tinjau dari segi ekonomi biji nangka dapat bernilai ekonomi tinggi. Pemanfaatan biji nangka menjadi tempe sangat menarik untuk diteliti karena biji nangka sendiri melekat sehari-hari dalam kehidupan masyarakat yaitu dalam bentuk rebusan biji nangka maupun dalam gorengan biji nangka. Penelitian dengan menggunakan metode taguchi dengan menggunakan beberapa faktor seperti lama perendaman, lama pengukusan dan lama fermentasi dapat dketahui kombinasi faktor dan level yang menghasilkan kadar protein tertinggi. Berdasarkan uji F yang telah dilakukan nilai F-hitung >Ftabel, artinya ada faktor yang berpengaruh secara signifikan terhadap kandungan kadar protein tertinggi. Serta didapat hasil tempe yang memiliki kadar protein tertinggi yaitu dengan kombinasi lama perendaman 24 jam, lama pengukusan 45 menit dan lama fermentasi 24 jam. Berdasarkan Penyebaran kuisioner dengan perangkingan pembobotan AHP kebanyakan responden menyukai tempe 1 yaitu dengan lama rendam 6 jam, lama kukus 30 menit dan lama fermentasi 24 jam. Tempe 6 dengan lama rendam 12 jam, lama kukus 60 menit dan lama fermenatasi 24 jam dan tempe 8 dengan lama rendam 24 jam, lama kukus 45 menit dan lama fermentasi 24 jam. Kata Kunci : Tempe, Taguchi, Uji F, AHP

Fermented soybean cake was main food in Indonesia. There were many people liked it, because it was delicious. People were easy to buy fermented soybean cake, because many people sold it. The prize was also cheap. Occasionally, the prize of soybean was on the increase and jackfruit seed became one of alternative which could be utilized. People could change soybean cake with jackfruit seed to make fermented soybean cake. Jackfruit seed was bud of jackfruit tree. Until this time people thought that jackfruit seed was not valuable. Actually, jackfruit seed was profitable. The writer interested to analyze utilization of jackfruit seed became fermented soybean cake because people could find it every time. Usually, people cooked or fried it. There were some processes in experiment used Taguchi method. Such as, the time of soaking jackfruit seed, the time of braising and the time of fermentation. From of it could be known factor combination and level which produce high protein. After test F finished the value of F> table of F. It means there was factor that had significant influenced to contest of high protein. Then it could be produce fermented soybean cake that contain of high protein with the combination of soaking on twenty four hours, braising on forty five minutes and fermentation on twenty four hours. Based on the broadcasting of kuisioner with perangkingandanpembobotan(gak tau akuapamaksudnyamungkin quality value) AHP. Mostly respondent like fermented soybean cake 1 with soaking on six hours, braising on thirty minutes and fermentation on twenty four hours. Then respondent liked fermented soybean cake 6 with soaking on twelve hours, braising on sixty minutes and fermentation on twenty four hours. The last, respondent liked fermented soybean cake with soaking on twenty four hours, braising on forty five minutes and fermentation on twenty four hours. Keywords: Tempe, Uji F,Taguchi and AHP

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