Development of tempeh made from soybeans, black-eyed beans, and winged beans

Abstract

In early 2022, there was a significant increase in the price of imported soybeans, which resulted in an increase in prices of tempeh, a fermented soyfood from Indonesia. A study was conducted to compare the quality of tempeh made with a combination of several soybean alternatives, namely black-eyed beans and winged bean seeds. In this study, proximate analysis, determination of antioxidant activity, and sensory evaluation were carried out on 4 sample formulations, namely P0 (control); P1 (50% soybeans + 50% black-eyed beans); P2 (50% soybeans + 50% winged bean seeds); and P3 (50% soybeans + 25% black-eyed beans + 25% winged bean seeds). Based on the results obtained, it was found that sample P2 obtained the highest protein content and antioxidant activity, whereas control tempeh (sample P0) obtained the highest sensory acceptance/assessment score. According to the results of the study, the tempeh formulation which offers the best quality was sample P2 (formulation of 50% soybeans and 50% winged bean seeds).