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A Nutritional, Physicochemical, and Sensory Evaluation of Tempe Combination from Cowpea and Soybean

Indonesian Food Science and Technology Journal · Vol. 8 No. 1 (2024) · hlm. 16–26

DOI
10.22437/ifstj.v8i1.36386
ISSN
2615-367X
Terbit
2024-12-28
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Tempe is a traditional Indonesian food typically made from soybeans fermented by the mold Rhizopus spp. Indonesia heavily relies on imported soybeans, and substituting soybeans with cowpea (Vigna unguiculata) could reduce this dependency while promoting local raw materials. This study aimed to develop an optimal tempe formula combining cowpea and soybean, ensuring quality parameters comparable to conventional soybean tempe (the gold standard). Formula optimization was conducted using response surface methodology, facilitated by Design Expert 12 software. The recommended optimal formula consists of 30% cowpea and 70% soybean, achieving a desirability value of 0.87. This formulation resulted in tempe with L* (brightness), a* (red-green), b* (yellow-blue), hardness, water activity, and pH values that were not significantly different from those of soybean tempe. The proximate composition of the optimally formulated tempe complies with the quality standards of SNI 3144:2015, with moisture, ash, fat, protein, and carbohydrate contents of 60.28, 0.64, 10.28, 17.67, and 11.67% respectively. Sensory evaluation using a 1-7 hedonic scale (ranging from "very dislike" to "very like") on fresh and fried tempe from the optimal combination indicates that attributes such as color, aroma, texture, and overall acceptability fall within the range of "somewhat liked" to "like" by consumers. The favorable reception of the soybean-cowpea tempe suggests its potential for reducing soybean imports by substituting 30% of the soybean with cowpea.

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  • IPB University
  • Indonesian Center for Agricultural Biotechnology and Genetic Resource Research and Development
  • Kasetsart University
  • King Mongkut's Institute of Technology Ladkrabang
  • Riau University
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Rekan penulisOrganisasiArtikel bersama
Tutik WresdiyatiIPB University7
Saraswati SaraswatiIPB University4
Nurheni Sri PalupiIPB University3
Nur WulandariAfiliasi tidak diketahui3
Ragapadmi PurnamaningsihIndonesian Center for Agricultural Biotechnology and Genetic Resource Research and Development2
Rohim FirdausIPB University2
Deddy MuchtadiIPB University2
Nurheni Sri PalupiAfiliasi tidak diketahui2
Nabila Az Zahra YalmaidaIPB University2
Aprilia Firdha DamayantiAfiliasi tidak diketahui2
Anisha Ayuning TryasIPB University1
Eko Hari PurnomoIPB University1
Theresia TheresiaIPB University1
Nurul KhumaidaIPB University1
Sintho Wahyuning ArdieIPB University1
Rahmi Henda YaniIPB University1
Sri Hendrastuti HidayatIPB University1
Redy GaswantoAfiliasi tidak diketahui1
Bambang Sapta PurwokoIPB University1
Syarifah Iis AisyahIPB University1
Endang Gati LestariAfiliasi tidak diketahui1
Rosa YunitaAfiliasi tidak diketahui1
Angel Kurnilah FitriAfiliasi tidak diketahui1
Dimas Wahyu EkawanantoIPB University1
Tutik WresdiyatiIPB University1
Wanida Tewaruth ChitisankulKasetsart University1
Andi Early FebrindaIPB University1
Songsak WattanachaisaereekulKing Mongkut's Institute of Technology Ladkrabang1
Ans Budi HartantaIPB University1
Sriani SujiprihatiIPB University1
Rahmi YuniantiRiau University1
UndangIPB University1
Rossa YunitaIndonesian Center for Agricultural Biotechnology and Genetic Resource Research and Development1
ENDANG GATI LESTARI ENDANG GATI LESTARI ENDANG GATI LESTARIAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">A Nutritional, Physicochemical, and Sensory Evaluation of Tempe Combination from Cowpea and Soybean </dc:title>
	<dc:creator xml:lang="en">Sundari, Fitria Suci </dc:creator>
	<dc:creator xml:lang="en">Khoirunnisa, Khoirunnisa</dc:creator>
	<dc:creator xml:lang="en">Prayudani, Ayu Putri Gitanjali </dc:creator>
	<dc:creator xml:lang="en">Wulandari, Nur </dc:creator>
	<dc:creator xml:lang="en">Syukur, Muhamad </dc:creator>
	<dc:creator xml:lang="en">Astawan, Made</dc:creator>
	<dc:subject xml:lang="en">Cowpea</dc:subject>
	<dc:subject xml:lang="en">design expert</dc:subject>
	<dc:subject xml:lang="en">formula optimization</dc:subject>
	<dc:subject xml:lang="en">soybean,</dc:subject>
	<dc:subject xml:lang="en">tempe</dc:subject>
	<dc:description xml:lang="en">Tempe is a traditional Indonesian food typically made from soybeans fermented by the mold Rhizopus spp. Indonesia heavily relies on imported soybeans, and substituting soybeans with cowpea (Vigna unguiculata) could reduce this dependency while promoting local raw materials. This study aimed to develop an optimal tempe formula combining cowpea and soybean, ensuring quality parameters comparable to conventional soybean tempe (the gold standard). Formula optimization was conducted using response surface methodology, facilitated by Design Expert 12 software. The recommended optimal formula consists of 30% cowpea and 70% soybean, achieving a desirability value of 0.87. This formulation resulted in tempe with L* (brightness), a* (red-green), b* (yellow-blue), hardness, water activity, and pH values that were not significantly different from those of soybean tempe. The proximate composition of the optimally formulated tempe complies with the quality standards of SNI 3144:2015, with moisture, ash, fat, protein, and carbohydrate contents of 60.28, 0.64, 10.28, 17.67, and 11.67% respectively. Sensory evaluation using a 1-7 hedonic scale (ranging from "very dislike" to "very like") on fresh and fried tempe from the optimal combination indicates that attributes such as color, aroma, texture, and overall acceptability fall within the range of "somewhat liked" to "like" by consumers. The favorable reception of the soybean-cowpea tempe suggests its potential for reducing soybean imports by substituting 30% of the soybean with cowpea.
 </dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2024-12-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/36386</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i1.36386</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ| ; 16-26</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/36386/19670</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>