SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Jack bean (Canavalia ensiformis) represents a promising local raw material to partially or fully substitute soybeans in tempeh production. During fermentation, packaging plays a critical role in maintaining moisture, aeration, and overall product quality. This study aimed to determine the effect of packaging type and soybean–jack bean ratio on the chemical characteristics of tempeh. Three types of packaging were applied Hibiscus tiliaceus (waru) leaves, banana leaves, and polypropylene plastic combined with three ingredient ratios: 60:40, 70:30, and 100:0 (soybean:jack bean). The research employed a Completely Randomized Design (CRD) with two factors and three replications, followed by ANOVA analysis. Chemical parameters observed included moisture content, ash content, pH, and protein content. Results indicated that the interaction between packaging and ingredient ratio had a highly significant effect on moisture content. The combination of waru leaf packaging with a 60:40 ratio produced the highest moisture content (48.86%). The ingredient ratio also significantly affected pH and protein content, where an increasing proportion of soybeans led to higher values of both, with the highest pH (7.27) and protein content (26.04%) found in the 100% soybean treatment. In contrast, ash content did not differ significantly across treatments. These findings demonstrate that both raw material ratio and packaging selection contribute to determining the chemical quality of tempeh, and leaf-based packaging particularly waru leaves offers better performance compared with plastic.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Transformasi Teknologi Pertanian untuk Meningkatkan Hilirilisasi Agroindustri dan Kedaulatan Pangan
Volume:
5
Issue:
1
Publication date:
22 December 2025