Study of the Possibility of Utilized Cowpea (Vignaunguiculata) on Tempe Making Process

Abstract

The purpose of this research was to knowing the possibility of adding cowpea on the quality of tempeh produced and the level of panelist acceptance of the resulting cowpea tempe.

This research is an experimental study using a completely randomized design with 4 (four) levels of treatment namely A treatment is making 75% soybean with the addition of 25% cowpea, B treatment is making 50% soybean by adding 50% cowpea, and C treatment is making 25% soybean by adding 75% cowpea and K treatment, namely making tempe with soybean ingredients without the addition of cowpea. Data collection techniques used in this study include objective assessment and subjective assessment, and data analysis used is descriptive analysis.

The results showed that making tempe mixed with cowpeafor proximate tests specifically water content, then the best treatment is A treatment which is 59.05%,related to protein content contained in tempe, the best treatment is A treatment which is 16.69%, to the fat content, then the best treatment is the K treatment which is 4.24%,while the organoleptic test results for testing aroma, color, texture and taste, the panelists preferred the K treatment that is the treatment in which all the ingredients for making tempe are made from soybeans. Making tempe made from cowpea makes it possible to be used as a material for making tempe with a ratio of 25% cowpea and 75% soybeans.