SOYBEAN TEMPE FORMULATION WITH THE ADDITION OF SEAWEED Ulva lactuca

Abstract

This invention concerns a soy tempeh formulation with the addition of Ulva lactuca seaweed. Ulva lactuca seaweed contains various bioactive compounds, fiber, minerals, and essential fatty acids that have the potential to increase the functional value of tempeh. More specifically, this invention relates to a soy tempeh formulation consisting of soybeans, tempeh yeast, and Ulva lactuca powder. The soy tempeh formulation with the addition of Ulva lactuca consists of 92 g of soybeans, 0.5 g of tempeh yeast, and 8 g of Ulva lactuca powder. The tempeh produced with this formulation has a water content of 7.15%, a protein content of 38.59%, a carbohydrate content of 27.79%, a fat content of 19.15%, and an ash content of 7.32%, and contains bioactive compounds in the form of steroids, saponins, and flavonoids. The product shows an antioxidant activity of 83.23% with an IC50 value of 261.50 ppm, and contains polyunsaturated fatty acids that have the potential to support health.This formulation is considered the best because it can increase functional components, particularly fat content, ash content, omega-3 and omega-6 fatty acids, and antioxidant activity, while maintaining good moisture content and sensory acceptability. The resulting product has the potential to be developed as a fermentation-based functional food with higher nutritional value and health benefits.