This study examines the physicochemical, functional, and sensory attributes of five tempeh formulations, varying in soybean (SB) to kenaf seed (KS) ratios: F0 = 100% SB, F1 = 70% SB: 30% KS, F2 = 40% SB: 60% KS, F3 = 10% SB: 90% KS, and F4 = 100% KS. Results showed that F2 had the highest dietary fiber content (18.93%) and antioxidant capacity (IC50: 69,498.10 ppm) and received the panel’s preference. Higher KS proportions resulted in softer, more brittle, darker tempeh. In conclusion, moderate KS substitution enhances the nutritional value and health benefits of tempeh.
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Nevara et al. (2025) studied this question.
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