White sourdough bread high in protein and fiber with the substitution of cowpea tempeh flour and less yam tuber flour

White bread is one of the products made from wheat flour, which most people in Indonesia consume. White sourdough bread uses sourdough starters with lactic acid bacteria and natural yeast. This research used cowpea tempeh flour and lesser yam tuber flour to substitute wheat flour in white sourdough bread in order to reduce the amount of gluten and increase fiber and protein content. This research aimed to determine the best ratio of wheat flour, cowpea tempeh flour, and lesser yam tuber flour in white sourdough bread, as well as determine the effect of substitution of cowpea tempeh flour and lesser yam tuber flour on the quality of chemical, physical, microbiological and organoleptic aspects. This study used a completely randomized design with four treatment ratios of wheat flour, cowpea tempeh flour, and lesser yam tuber flour. The chemical characteristics of white sourdough bread are 39.77–40.17% water content, 0.48–1.85% ash content, 0.11-0.37% fat content, 6.69–9.90% protein content, 48.56–52.95% carbohydrate content, 0.38–2.66% insoluble fiber content, and 3.21–4.23% soluble fiber content. The physical characteristics are 72.52–109.29% bread expansion and 1.27×102 - 2.23×102 N/m2 hardness. The white sourdough bread C with 5 g cowpea tempeh flour and 15 g lesser yam tuber flour was the most acceptable product regarding physical, microbiological, and organoleptic aspects.