PENGARUH VARIASI PENGUPASAN KULIT DAN JENIS DAUN SEBAGAI KEMASAN TERHADAP KARAKTERISTIK TEMPE KACANG MERAH (Phaseolus vulgaris L.)

Red beans (Phaselus vulgaris L) have the potential to be processed into functional food in the form of tempeh. The use of leaf packaging to wrap tempeh is still considered traditional, but is still in great demand because the leaves provide their own flavor and aroma to tempeh products. The skin of red beans has quite high antioxidant activity in the form of anthocyanins. The aim of this research was to determine the interaction between variations in stripping red bean skin and different types of leaf wrapping used on the characteristics of the red bean tempeh produced. This research used a factorial Randomized Block Design (RBD) which consisted of 2 factors, type of wrapping (teak leaves and turmeric leaves) and variations in peeling the red bean skin which was repeated 3 times for each treatment. Data processing was carried out using analysis of variance with a level of 5% and the DMRT differentiation test was carried out. The results showed that there was an interaction between different types of leaf wrapping and variations in peeling red bean skin on antioxidant activity, total phenolic content and total flavonoid content. Variation in skin stripping treatments affect the results of water content, protein content, color intensity, and organoleptics (aroma, taste, texture, preferences). The most preferred treatment based on organoleptic tests was a variation of skin peeling with a preference score of 4,43-4,57, which is like.