PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

The research aims to enhance the nutritional value of tempeh, a traditional fermented food, by incorporating Eucheuma spinosum. Different concentrations of E. spinosum seaweed were added to tempeh to investigate its effect on nutritional composition and sensory attributes. With a 30% E. spinosum sp. addition, tempeh exhibited the highest dietary fiber content (17.99%) and significant changes in protein, carbohydrates, water, fat, and ash. However, no significant differences were observed in the hedonic test, indicating similar sensory preferences among the tempeh variations. Among the different concentrations tested, tempeh with a 20% E. spinosum addition was preferred in terms of sensory attributes. The findings suggest that adding E. spinosum seaweed can effectively increase the dietary fiber content of tempeh without compromising its overall acceptability. The research highlights the potential of E. spinosum seaweed as a supplementary ingredient for enhancing the nutritional value of traditional foods like tempeh.

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