Nutritional Profile, Antioxidant Activities and Organoleptic Properties of Tempeh Fermented with Additional Butterfly Pea Flower Petals

Abstract

Abstract Tempeh is a superfood rich in benefits and nutrients, and it contains several amino acids that make protein beneficial for immunity and more efficiently absorbed by the body than other proteins. Although tempeh is rich in antioxidant content, its antioxidant is weaker than vitamin C and anthocyanins. This study aimed to determine the formulation of tempeh with added butterfly pea that consumers most favour, has the best nutritional content, and has the highest antioxidant activity. The variation of butterfly pea concentration added was 0%, 0,7%, 1,4%, and 2%. The results showed that 0,7% concentration of butterfly pea was the most preferred formulation with an overall score of 6.08 (somewhat like) and a moisture content of 61.88(%wb), ash content 0.04(%wb), protein content 16.40(%wb), fat content 9.66(%wb), carbohydrate content 12.11(%wb), antioxidant activity of 82.94%.