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All Journal Tropical Small Island Agriculture Management Jurnal Pertanian Kepulauan
Tetelepta, Gillian
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Agriculture, Biological Sciences & Forestry

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Sensory Profile of Canarium Nut Tempeh Fermented with Varying Concentrations of Rhizopus oligosporus Tuhumury, Helen C D; Tetelepta, Gillian; Sopacua, Arthur F A
Tropical Small Island Agriculture Management Vol 5 No 1 (2025): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2025.5.1.1

Abstract

This study investigated the sensory characteristics of tempeh produced from canarium nuts (Canarium indicum) fermented with varying concentrations (0.5%, 1.5%, 2.5%, and 3.5% w/w) of Rhizopus oligosporus. Canarium nut tempeh presents a promising alternative to traditional soy-based tempeh, particularly for consumers seeking diverse textures and flavors or those with soy allergies. Sensory evaluation was conducted using hedonic and descriptive tests among 25 semi-trained panelists. The results demonstrated that the 0.5% inoculum concentration yielded the highest scores in aroma, taste, texture, and overall liking. Descriptive analysis revealed that lower inoculum levels preserved the distinctive canarium nut aroma and flavor while maintaining moderate fermentation intensity and balanced textural properties. In contrast, higher inoculum concentrations resulted in increased bitterness, excessive firmness, and masked nutty characteristics due to over-fermentation. These findings suggest that low inoculum levels are optimal for producing canarium nut tempeh with superior sensory appeal. This study supports the development of high-quality, non-soy tempeh products using underutilized local resources and provides insights into optimizing fungal fermentation processes.
Pengaruh Konsentrasi Ragi (Rhizopus oligosporus) terhadap Karakteristik Kimia Tempe Kenari (Canarium indicum) Sopacua, Arthur F; Tuhumury, Hellen C D; Tetelepta, Gillian
JURNAL PERTANIAN KEPULAUAN Vol 9 No 2 (2025): Jurnal Pertanian Kepulauan
Publisher : Fakultas Pertanian, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jpk.2025.9.2.118

Abstract

Kenari (Canarium indicum) has high potential as a raw material for tempeh due to its rich nutritional content and functional value. This study aimed to evaluate the effect of yeast concentration on the chemical and organoleptic characteristics of kenari tempeh and determine the optimal yeast concentration for producing high-quality tempeh. A Completely Randomized Design was employed with four yeast concentration treatments (0.5%, 1.5%, 2.5%, and 3.5%), each replicated three times. The analysis included chemical parameters (moisture, ash, protein, fat, fiber, and carbohydrate content) and organoleptic evaluation. The results indicated that yeast concentration significantly affected all chemical parameters of kenari tempeh. A 0.5% yeast concentration produced the best chemical characteristics, with a moisture content of 31.80%, ash content of 1.66%, protein content of 8.90%, fat content of 45.52%, fiber content of 3.38%, and carbohydrate content of 10.27%. Meanwhile, yeast concentration did not affect the organoleptic characteristics of color and appearance but significantly influenced taste, texture, aroma, and overall acceptability. The 0.5% yeast concentration resulted in kenari tempeh with the highest panelist acceptance, with a "like" score for taste, texture, aroma, and overall, and a "somewhat like" score for color and appearance. The hedonic quality of kenari tempeh exhibited fairly uniform color consistency, strong kenari flavor, soft texture in the mouth, and a distinctive fermented aroma. In conclusion, the 0.5% yeast concentration is the optimal choice for producing kenari tempeh with the best chemical and organoleptic characteristics, supporting the diversification of local food products based on kenari.
Co-Authors Sopacua, Arthur F Sopacua, Arthur F A Tuhumury, Helen C.D. Tuhumury, Hellen C D