Proximate Composition, Crude Fiber and Organoleptic Evaluation of Mixed Tempeh from Soybean and Jali-jali

Abstract

Tempeh is made from soybeans, but it can be made from a variety of food ingredients. In addition to reducing the demand for soybeans, whose availability in the country is insufficient, the use of other ingredients as raw materials can add to the nutritional value of tempeh to become more complete. This study aims to prove the effect of yeast concentration and the effect of the proportion of soybeans and jali on the nutritional and organoleptic content of soybean and jali mixed tempeh. The design of this study used a factorial randomized block design (RBD) with two factors, namely the concentration of yeast and the proportion of soybeans and jali. Each factor consists of three levels of treatment with three replications. Yeast concentration level (k) is k1 with yeast concentration added 0.1%, k2 (0.15%) and k3 (0.2%). As for the proportion of soybeans and jali (p), namely p1 the proportion of soybeans: jali-jali with a ratio of 60:40, p2 (50:50) and p3 (40:60). The results showed that yeast concentration did not affect (P> 0.05) moisture, protein content, fat, carbohydrate, and fiber content as well as organoleptic properties of tempeh. The proportion has an incredibly significant effect (P <0.05) on ash, protein, fat, carbohydrate, and fiber content in tempeh. However, the proportion does not affect (P> 0.05 on ash content and organoleptic properties of tempeh. There is an interaction between yeast concentration and the proportion of tempeh to color.