KARAKTERISTIK KIMIA DAN ORGANOLEPTIK YOGHURT TEMPE DENGAN PENAMBAHAN EKSTRAK BUAH BIT (Beta vulgaris)

Abstract

Tempe is a source of vegetable protein that has various benefits for the health of the body.As well as
that are one of the foodstuffs which are source of antioxidants.Tempe and Beet root have not been widely used
as food products, even though both have nutritional contents that areuseful. The aims of this study were to
determine the ratio of tempe to water and to processing it into yogurt containing high antioxidants which will
be preferred by consumers. The research was conducted by using Completely Randomized Design
(CRD)which consists of 2 factors. The first factor was the concentration of beet root extract (5, 10, and 15%),
the second factor was fermentation time (8, 10, and 12 hours).The optimal result of this research was the
combination 15% of tempe milk with 12h of fermentation. Tempe yoghurt withthe addition of beet root extract
has the following characteristics: antioxidant activity 50,71%; protein content 11,41%; total sugar 5,74%;pH
4,10; fat 0,24%; color (3,20); taste (2,93); texture (1,93); flavor (2,27); and overall fondness (1,53).
Keywords: antioxidant, tempe, beet root, yoghurt.