ABSTRACT

Tempeh was produced from soybean and wheat grain and subjected to sensory, proximate, vitamins and microbial analysis using standard method. Moisture content of tempeh range from 2.68±0.01% to 22.83±0.03% moisture content,20.68±0.01 to 34.18±0.01% protein,77.17±0.03 to 79.83±0.01% dry matter,0.08±O.O1 to 0.61±0.01% crude fibe,from 4.49±0.01 to 16.48±0.01% crude lipid,1.16±0.01 to 2.47±0.01% ash,26.11±0.01 to 50.46±0.00% carbohydrate. The energy value was found to be from 324.97±0.18 to 389.39±0.06. the vitamin ranged from 18.46±0.O2tg/1OOg to 25.43±5.61j.tg/lOOgvitamin A, 0.04±0.01mg/bOg to 0.06±0.olmg/lOOg vitamin B 1, 0.05±0.00MG/i OOG to 0.08±0.00mg/i 00g vitamin B2,0.82±0.0 1mg/i 00g to 0.99±0.0lmg/100g vitamin B3,6.09±0.olmg/lOOg to 10.15±0.02mg/bOg vitamin C. The sensory evaluation ranged from 5.05 ±0.05 to 0.21 appearance, 4.10±0.22 to 5.50±0.12 taste, 4.40±0.06 ton 5.15±0.02 texture, and 5.50±0.12 general acceptability. The microbial analysis ranged from 6.35±0.04 to 6.38±0.02pH,1.87±0.01 to 2.61±1.78 Tamb, 1.48±0.11 to 1.20±1.31 Pseudomonas spp,2.00±0.01 to 2.47±0.08 Thermasphacta, 1.13±0.12 to 1.96±0.17 enterobacteriacese, 1.48±4.48 to 1.1 8t 1.77 Lactic acid bacterial. This shows that this product can be used as meat substitute and protein replacement.