UTILIZATION OF DURIAN SEEDS (Durio zibethinus Murr) AND SOYBEAN MIXTURES AS AN ALTERNATIVE SUBSTRATE FOR TEMPE PRODUCTION WITH Rhizopus oligosporus

Durian seeds, a common waste product, pose environmental hazards when discarded improperly, necessitating innovative processing methods to repurpose them into value-added products. This study explores the use of durian seeds as an alternative substrate for tempe production employing the fungus Rhizopus oligosporus. Tempe was produced using varying mass ratios of durian seeds to soybeans (1:1, 1:2, and 2:1), with Rhizopus sp. and fermentation times ranging from 18 to 54 hours. The quality assessment involved organoleptic testing, protein content analysis, antioxidant activity measurement, and total isoflavone content evaluation. Results indicated that panelists favored tempe with a durian seed-to-soybean ratio of 1:2 and an inoculum mass of 3 grams, yielding an average organoleptic score of 3.7. The highest protein content (18.85%) was obtained in tempe with a 2:1 mass ratio and 5 grams of inoculum. Maximum antioxidant content (74.61%) was observed in the 2:1 mass ratio with 3 grams of inoculum. The optimal condition for isoflavone content (0.070%) was achieved with a fermentation time of 54 hours.