The effect of fermentation time to crude fiber contents and antioxidant activities in several soybean varieties of tempeh

Abstract

Widoyo S, Handajani S, Nandariyah. 2015. The effect of fermentation time to crude fiber contents and antioxidant activities in several soybean varieties of tempeh. Biofarmasi 13: 59-65. Indonesia was the biggest producer of tempeh in the world and it became the biggest market of soybean in Asia. Tempeh used as antioxidant, antibacterial, anticancer, antihemolytic, antiallergy, antiinfection, and it contains crude fiber. Tempeh belonging to functional food and recommended as food for the future because of it antioxidant. The objectives of this research were known the effect of fermentation time on crude fiber contents and antioxidant activities in several soybean varieties of tempeh and selected the highest crude fiber contents and antioxidant activities of them. This research used Completely Randomized Design (CRD) with two factors and repeated twice. The first factor was fermentation time (30 hours, 42 hours, and 54 hours) and the second factor was soybean varieties (Sibayak, Wilis, Tanggamus, Kaba, Ijen, Hitam). Crude fiber contents and antioxidant activities in several soybean varieties of tempeh which fermentation time variation was analyzed in laboratorium. The result of them analyzed by ANOVA and continued with Duncan Multiple Range Test (DMRT) in α = 5%. The result of the research showed that fermentation time affect crude fiber contents and antioxidant activities in several soybean varieties of tempeh. The longer fermentation time of tempeh caused higher crude fiber contents and antioxidant activities. Ijen tempeh and Kaba tempeh with 54 hours fermentation had the highest crude fiber contents (20,02% and 19,79%) and Black soybean tempeh with 42 hours fermentation had the highest of antioxidant activities (67,4026%).