PENGARUH KONSENTRASI SODA KUE (NaHCO3) DAN WAKTU PERENDAMAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEMPE KORO PEDANG (Canavalia ensiformis)

Tempeh is a traditional Indonesian fermented product that is an important source of vegetable
protein for the community. Alternative raw materials such as sword bean (Canavalia
ensiformis), which has a high protein content but a hard texture and a rancid aroma. This study
aims to determine the effect of baking soda (NaHCO3) concentration and soaking time on the
characteristics of sword bean tempeh. This study used a two-factorial Randomized Block
Design (RBD) namely baking soda (NAHCO3) concentration (0%, 2.5%, 5%) and soaking
time (24 hours, 48 hours, 72 hours) with three replications. The parameters tested included
water content, ash content, fiber content, protein content, fat content, carbohydrate content by
difference, and organoleptic. The results showed a significant interaction between baking soda
concentration and soaking time on all parameters tested (p <0.05). The best treatment was
obtained by a combination of 2.5% baking soda and a 48-hour soaking, which resulted in the
highest protein content (34.04%) and the best organoleptic score.