Antioxidant capacity and nutritional value of tempe yogurt

Abstract

Tempe is a cheap and popular food that can be processed into yogurt as an alternative to cow’s milk. Tempe yogurt, which enriched with probiotics is an alternative beverage that able to increase body health. This study was to investigate the nutritional characteristics of tempe and nutrient content of yogurt tempe products. The sample of this study consist of eight test groups, cow milk yogurt (C1), juiced tempe yogurt (C2) and tempe yogurt, which was made using cow milk and varying amounts of tempe flour, 2.5% (T1); 5% (T2); 7.5% (T3); 10% (T4); 15% (T5) and 50% (T6) respectively. Each samples were prepared to proximate compound and antioxidant analysis and organoleptic test to determine the highest nutritional yogurt and most preferred taste. According to the test results, the highest carbohydrate, protein and lipid content were found in the T3 group, which reached respectively 12.21%; 11.72%; 24.46% while the antioxidant value reached 53.93%. Meanwhile, based on organoleptic test using hedonic scale for the highest value of taste preferences, showed that the most preferred taste was T2 group (4.39 point). The addition of tempe flour increases the nutritional value of yogurt in general. It caused by fermentation process of tempe, which releases nutritional compounds in soybeans. According to panelist, the T2 sample became a favorite one, because it has a softer milk texture, a balanced and more fragrant flavor. The conclusion is, the additional tempe flour in yogurt can increase nutritional value and preferred taste.