Abstract:
The study purpose was to determine consumer acceptance and physico chemical properties of Nagara and arab bean substituted soybean tempeh. Tempeh processed by the ratio between Nagara and arab bean with soybean is 100%; 75:25; 50:50; and 25:75. Nagara and arab bean can be made into tempeh with flavors and aromas slightly sour and bitter, pale bone white color and there are still remnants of the black hilum, and the soft and mushy texture and not crispy such as soybean tempeh. The water content of Nagara bean tempeh is similar to soybean and arab bean, which is 64.35 -68.64%; ash content of 1.43 to 2.12%. Nagara bean tempeh contain fat (2.81%) smaller than soybean tempeh (15.31%). Nagara bean tempeh also contain protein (29.25%) is smaller than soybean tempeh (42.73%). But Nagara bean tempeh contain carbohydrate (66.46%) are greater than soybean tempeh (39.99%). Nagara bean tempeh contain fat and protein is slightly higher than arab bean tempeh, which is 2.27% and 28.49%. Nagara bean tempeh contain carbohydrate less than arab bean (67.71%). Nagara bean substituted soybean tempeh at 50: 50 ratio is still acceptable to consumers in taste, aroma, texture, color and appearance.
