<![CDATA[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.]]>
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