Tempeh and tofu is one source of vegetable protein. Due to high soybean prices, various efforts were made to overcome these problems, such as soy-based food diversification. This research studied about tofu production made of greenpeal, tunggak beans, gude beans, and peanuts and make use of the tofu waste (solid waste of tofu) for making tempeh gembus.
This study aims to determine the nutritional value of tofu and tempeh gembus from four kinds of nuts, namely green beans, tunggak beans, gude beans, and peanuts as well as learn the hedonic value of tofu and tempeh gembus which are produced. This research uses Simple Complete Random Design with 2 times replications. Data obtained and analyzed using analysis of Variety to know the difference between the treatments and if there are differences followed by Duncan test (DMRT).
The results showed that the kinds of nuts has significant effect on the water content, proteins, dissolved nitrogen, and protein digestion value. The best treatment is peanuts tofu and tempeh gembus of which have the highest nutritional value, i.e. the protein content (tofu 10.83% and tempeh gembus 21.67%), dissolved nitrogen (tofu 2.56% and tempeh gembus 6.01%) , the protein digestion value (tofu 85.79% and tempeh gembus 87.03%), and C-PER values (tofu 2.78% and tempeh gembus 2.87%) and the hedonic value of the product is relatively high compared to other nuts products. While tofu and tempeh gembus from gude beans has relatively low nutritional value and hedonic values compared to tofu and tempeh gembus of greenpeal, peanuts and tunggak beans.
Keywords: tofu, tempeh gembus, greenpeal, tunggak beans, gude beans, and peanut
