Peningkatan Aktivitas Antioksidan Pada Tempe Kedelai dengan Penambahan Serbuk Cabai Merah (Capsicum annuum L.)

Abstract

Tempeh is an Indonesian fermented food made by solid fermentation of soybean by Rhizopus sp. that is widely consumed in Indonesia. The presence of free radicals cause damage to human cell and tissue, result in imbalance in the immune system. One of the compounds that can support immunity are antioxidants that can be found in vegetables. As a widely consumed food, it is important to increase tempeh’s antioxidant activity by adding antioxidant-rich vegetables. The increase of antioxidant activity in tempeh is expected to help meet daily antioxidants needs. The aim of this study is to increase the antioxidant activity of tempeh with the addition of chili powder (Capsicum annuum L.). This study was conducted by a completely randomized design (CRD) with one factor and four treatment levels, namely, 0%, 0.5%, 1%, and 1.5% with 5 replications. Antioxidant activity was analyzed using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method. The results showed that the addition of 1,5% chili powder in tempeh was proven to be able to significantly increase the power of antioxidant activity of tempeh compared to control, although the antioxidant activity still considered as weak (IC50>200 ppm). The organoleptic test shows that the addition of 1,5% chili powder can give attractive color and aroma which increase the level of preference for tempeh significantly with an average value of 4.63 and 4.30. While in texture and taste aspect, that the addition of 0% chili powder are more favored by the panelist significantly with an average value of 4.00 and 4.00.