<![CDATA[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.]]>
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