Sensory Profiles, Protein and Antioxidant Capacity of Tempeh with Sunflower and Sesame Seeds Substitution

Abstract

Tempe is a traditional food from Indonesia that comes from fermentation process by several fungi including the mushrooms Rhizopus oligosporus, Rhizopus oryzae or Rhizopus stolonifer. In this study, soybeans were substituted with a mixture of sunflower seeds and sesame seeds. This study aimed to determine the effect of soybean substitution with a mixture of sunflower seeds and sesame seeds on the characteristics of tempeh. This type of research was experimental study with a randomized block design (RBD). The treatment given was 5 types of treatment with 3 repetitions. Data analysis used aim to determine the effect of treatment on organoleptic quality, protein content and antioxidant capacity using analysis of variance (ANOVA). Substitution of soybeans with different mixtures of sunflower seeds and sesame seeds had a significant effect on organoleptic tests which included color, aroma, taste, overall acceptability, and differences had a significant effect on aroma quality, and protein content, and antioxidant capacity. Protein content ranges from 29.07% -35.76%. While the antioxidant capacity ranged from 51.06 mg/L GAEAC - 68.01 mg/L GAEAC. The best treatment was tempeh with a mixture of sunflower seeds and sesame seeds with the contain of 55% which was the most preferred by panelists with quality characteristics of white color, compact solid texture, no unpleasant odor, protein content of 35.76%, and antioxidant capacity of 68.01 mg/L GAEAC