<![CDATA[Tempeh is an Indonesian fermented food product with high nutrients that can be used to increase nutritional value (particularly vegetable protein) for people suffering from stunting, malnutrition, kidney failure with protein metabolism disorders. The purpose of this study was to analyze the interaction effect of variations in inoculum types and variations of soybean species in tempeh fermentation on dissolved protein content and total dissolved solids. The research design used was Completely Randomized Design (CRD) with 2 (two) factors including variations of soybean varieties and tempeh inoculum with 3 (three) levels of treatment for each factor. The test results were analyzed using Two-Way ANOVA. The soluble protein content and the digestibility of tempeh’s protein was only influenced by the type of soybean with imported soybean tempeh yielding the highest output of 0,956% and 4,175% respectively. Tempeh’s protein content was influenced by the type of soybean and inoculum with the best yield of group local soybean tempeh and laru inoculum of 37,69% (%wb). The moisture content of tempeh was only influenced by the type of with the soybean tempeh yielding the highest yield of 61,07% (%wb). Type of inoculum and soybean didn’t affect the tempeh’s total soluble solid. Tempeh S3 K1 (inoculum raprima and imported soybean) had the best interaction amongall parameters which showed dissolved protein content of 1,035%, total dissolved solids of 7,00% brix, total protein content of 22,332%, protein digestibility of 4,848%, and water content of 60,298%]]>
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