Nutritional and sensory characteristics of sari tempe formulated from import soybean (glycine max)

Tempe is traditional Indonesian food made from Rhizopus sp. fermentation of soybean. The aims of this research are to know the effect of the addition of water and CMC to nutritional and sensory characteristics of the sari tempe formulated from import soybean. The experimental design used in this study is entirely randomized design (CRD), which consists of two factors: variations addition of water with tempe (1:3, 1:5 and 1:7) and the variation of the addition of CMC concentration (0.05%; 0,10% and 0.15%). Sensory data were analyzed statistically using one-way ANOVA. If it showed significant results, then it is continued by real difference test using Duncan’s Multiple Range Test (DMRT) at significance level α = 0.05. The results showed the best formula of sari tempe was F6 with 1:5 water ratio and 0.15% CMC concentration. Folate content and vitamin B6 decreased while processing sari tempe respectively 10.3 times and 2.7 times. Whereas, the vitamin B12 content is increased by 1.7 times. The best formula of sari tempe contains 90.96 % water content; 0.08 % ash content; 0.36 % fat content; 23.41 ppm vitamin B6; 337.49 ppm vitamin B12 and 17.31 ppm folate.