Comparison of winged bean (Psophocarpus tetragonolobus L.) seeds and moringa (Moringa oleifera) seeds on the nutritional value of winged bean tempeh.

Tempeh is a fermented food and contains nutrients that humans need. In this study, winged bean which contain high protein were used as raw material for making tempeh. The substitute agents were Moringa seeds which contain high nutrients and can be used to increase nutritional value. The purpose of this study was to obtain the best formulation of winged bean-moringa seeds to produce acceptable winged bean-moringa seeds tempeh. The study used a Randomized Complete Design with one factor, the ratio of winged bean and moringa seeds, namely 100:0 (control) 95:5 90:10 85:15 80:20 and 75:25 with 3 series. Observation variables include water content, ash content, protein, fat, carbohydrates, color, aroma and texture. The results showed that the best combination of the production of winged tempeh with the addition of Moringa seeds was found at a ratio of 80:20 with the following characteristics: water 6.33%; ash 3.6%; protein 53.41%; fat 25.57%; carbohydrates 11.09%; fragrance 4 (like); color 3.86 (quite like); texture 4.3 (like). [ABSTRACT FROM AUTHOR]