| dc.description.abstract | Tempe contains bioactive compounds in the form of isoflavones, scientifically proven to have antioxidant
abilities. In addition, banana peel antioxidants are quite high compared to the fruit flesh. Food products that are high
in antioxidants have the potential to reduce various degenerative diseases. The combination of antioxidants from
soybean tempeh and Ambon banana peel is expected to be one of the efforts to maintain health by minimizing the
risk factors for chronic disease due to hypercholesterolemia.
Objective: The study aimed to analyze the effect of varying concentrations of soy tempeh and Ambon banana peel on
tempeh steak's antioxidant activity and acceptability.
Method: Research using design Quasi-Experiment, with one group posttest-only design. This research was conducted
in January-March 2023. The research procedure began with making tempeh steak with the formulation of the
comparison of soybean tempe: Ambon banana skin, namely F1 (30%: 70%), F2 (40%: 60%), F3 (50%: 50%), F4
(60%:40%). There were 4 experimental groups and 3 repetitions. Then, the antioxidant test was carried out using the
DPPH method at the Jember State Polytechnic Bioscience Laboratory. The data was analyzed using this method by
Kruskal Wallis. Acceptance test was carried out on 30 untrained panelists using the hedonic method at the Integrated
Laboratory of FKM University of Jember and data analysis using the test Friedman, at a significance level of 95% CI.
Results: The results of the antioxidant activity test showed no significant difference in the average antioxidant activity
of tempeh steak (p= 0,951). The average results of antioxidant activity were F1 (70,61%), F2 (71.77%,) F3 (70,64%), F4
(71,44%). Acceptability test results showed significant differences in terms of aroma (p= 0,004), taste (p= 0,026), and
overall (p= 0,004), but not significantly different in terms of color (p= 0,055) and texture (p= 0,157). The most
preferred experimental group is F4[A2] (p= 0,004).
Conclusion: The content of soy tempeh and Ambon banana skin contribute to each other in increasing the percentage
of antioxidant inhibition so that it affects the increase in the antioxidant activity of tempeh steak. The higher the
concentration of soy tempeh used, the higher the level of preference for the acceptance of tempeh steak. The product
recommended in this study was the F4 sample with an average antioxidant activity yield of 71,44%, and the panelists
preferred the F4 sample. | en_US |
