Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal agriTECH
Victoria Kristina Ananingsih
Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, Jl. Rm. Hadisoebeno Sosro Wardoyo, Jatibarang, Kec. Mijen, Kota Semarang, Jawa Tengah 50231
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Enhanced Nutritional and Antioxidants Content of Tempeh Flour Made from a Combination of Jack Bean (Canavalia ensiformis) and Spirulina platensis Christiana Retnaningsih; Alberta Rika Pratiwi; Victoria Kristina Ananingsih; Josephine Alexandra Aria Regina Devi
agriTECH Vol 46, No 3 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.114268

Abstract

The development of functional foods relates to providing food sources with benefits that surpass their basic nutritional value. Combining various local food ingredients into superior food products is essential to nutritional needs and ensure easy access for Indonesian communities, such as soy tempeh. Exploring alternative local food ingredients is necessary to strengthen food security and utilize natural potential, such as jack bean (Canavalia ensiformis L. DC). Jack bean tempeh is known as a source of protein and carbohydrates. In this context, nutritional content can be optimized by incorporating other protein sources like Spirulina platensis. This study aims to enhance the nutritional content and antioxidant activity of jack bean tempeh flour with Spirulina. A Complete Randomized Design method was used with five formulation treatments. The process began with preparing jack bean Spirulina tempeh, followed by grinding and further analysis. The test results of the Spirulina jack bean tempeh flour ranged from 6.8-7.8% for moisture content, 1.7-1.8% for ash content, 6.1-8.7% for fat content, 39.6-52.5% for protein content, 1.9-2% for dietary fiber, 29.1-45.1% for carbohydrates, and antioxidant activity of 2.5-4.4%. These results indicate that the inclusion of Spirulina in making jack bean tempeh has the potential to optimize nutritional and antioxidant content, which can be applied in innovative, sustainable food product development for the future.
Co-Authors Alberta Rika Pratiwi Christiana Retnaningsih Josephine Alexandra Aria Regina Devi