Sensory characteristic, nutrient value and antioxidant activities of pigeon pea tempeh (Cajanus cajan) and cow pea tempeh (Vigna unguiculata) with variations of fermentation time

Abstract

Dewi IWR, Anam C, Widowati E. 2012. Sensory characteristic, nutrient value and antioxidant activities of pigeon pea tempeh (Cajanus cajan) and cow pea tempeh (Vigna unguiculata) with variations of fermentation time. Biofarmasi 14: 73-82. The objective of this research was to know sensory characteristic, nutrient value (protein content, fat content, and carbohydrate content) and antioxidant activities pigeon pea (Cajanus cajan (L.) Millsp.) tempeh and cowpea (Vigna unguiculata (L.) Walp.) tempeh with time of fermentation variations. Experiment design was Randomized Block Design consist of 2 factors, they were time of fermentation (30, 36, 42 hours) and variations of bean (soybean, pigeon pea, cow pea). The data that were obtained from this research then were analyzed with ANOVA at level of confident α = 0.05 then continued with DMRT at the same level. Result of research showed that time of fermentation variations and variations of bean effected on water content, ash content, protein content, fat content, carbohydrate content and antioxidant activities. The longer time of fermentation caused increase of water content, ash content and protein content, while the fat content and carbohydrate content decreased. The longer time of fermentation also caused antioxidant activities increasing. The highest of water content pigeon pea tempeh 42-hour fermentation 64.417%, the lowest soybean tempeh 30-hour fermentation 56.503%. The highest of ash content soybean tempeh 42-hour fermentation 1.287%, the lowest pigeon pea tempeh 30-hour fermentation 0.580%. The highest of protein content soybean tempeh 42-hour fermentation 28.875%, the lowest pigeon pea tempeh 30-hour fermentation 12.500%. The highest of fat content soybean tempeh 30-hour fermentation 9.877%, the lowest pigeon pea tempeh 42-hour fermentation 0.620%. The highest of carbohydrate content pigeon pea tempeh 30-hour fermentation 25.033%, the lowest soybean tempeh 30-hour fermentation 1.037%. The highest antioxidant capacity cow pea tempeh 42-hour fermentation 59.667%, the lowest pigeon pea tempeh 30-hour fermentation 13.000%. The highest total phenol content soybean tempeh 42-hour fermentation 3.490%, the lowest cow pea tempeh 30- hour fermentation 0.233%. Overall, for sensory test uncooked and cooked tempeh, the most prefferred by consumer is soybean tempeh.