Karakteristik Sensori dan Proksimat Tempe Kedelai dengan Penambahan Rumput Laut (Ulva lactuca)

Abstract

Tempe merupakan produk fermentasi tradisional Indonesia yang kaya protein nabati dan berpotensi dikembangkan sebagai pangan fungsional. Salah satu inovasi yang dilakukan adalah penambahan rumput laut Ulva lactuca untuk meningkatkan nilai gizi dan karakteristik sensori. Penelitian ini bertujuan mengkaji pengaruh penambahan Ulva lactuca terhadap karakteristik sensori dan komposisi proksimat tempe mentah dan digoreng. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima perlakuan (T0–T4) dan dua kali ulangan. Parameter yang diamati meliputi uji sensori (kenampakan, warna, aroma, dan tekstur) serta analisis proksimat (kadar air, abu, protein, lemak, dan karbohidrat). Perlakuan T2 (5g) merupakan perlakuan terbaik karena memperoleh nilai sensori tertinggi dan paling disukai panelis. Hasil analisis proksimat menunjukkan bahwa kadar protein tempe berkisar 15,5 - 16,76%, kadar lemak meningkat setelah digoreng berkisar 25,35–29,34% dan kadar air menurun setelah penggorengan. Tempe dengan penambahan Ulva lactuca menunjukkan potensi sebagai pangan fungsional dengan mutu gizi yang sesuai standar.

Tempe is a traditional Indonesian fermented product rich in plant-based protein and has potential to be developed as a functional food. One of the innovations explored is the addition of seaweed Ulva lactuca to enhance its nutritional value and sensory characteristics. This study aimed to evaluate the effect of Ulva lactuca addition on the sensory attributes and proximate composition of tempe before and after frying. The research design used was a Completely Randomized Design with five treatments (T0-T4) and two replications. The observed parameters included sensory evaluation (appearance, color, aroma, and texture) and proximate analysis (moisture, ash, protein, fat, and carbohydrate content). The T2 treatment (5 g) was identified as the best treatment, receiving the highest sensory scores and being the most preferred by panelists. Proximate analysis results showed that the protein content ranged from 15.5-16.76%, fat content increased after frying (25.35–29.34%) and moisture content decreased after frying. Tempe enriched with Ulva lactuca has potential as a functional food product with nutritional quality that meets established standards.