Providing variations in yeast types for proximate, antinutrient and organoleptic analysis of cowpea tempeh (

\nThe study utilised four types of tempeh starter cultures: RAPRIMA brand tempeh starter cultures (R0), tempeh starter cultures derived from soybean tempeh flour (R1), tempeh starter cultures grown on rice media (R2), and tempeh starter cultures grown on cassava media (R3). Proximate analysis was conducted to determine the water, protein, fat, ash, carbohydrate, and fibre content. Antinutrient analysis measured phytic acid levels, while the organoleptic properties, such as colour, texture, aroma, and taste, were evaluated by 25 panellists using a hedonic scale questionnaire. The study employed a Completely Randomised Design, repeated three times. Data analysis involved ANOVA at a 5% significance level. Results indicated that different tempeh starter cultures types significantly affected the proximate analysis of cowpea tempeh. Moisture content (%) was 33.17 for RAPRIMA tempeh starter cultures, 38.61 for soybean flour tempeh starter cultures, 45.22 for rice media tempeh starter cultures, and 51.5 for cassava media tempeh starter cultures. Fat content (%) was 33.36 for RAPRIMA tempeh starter cultures, 25.31 for soybean flour tempeh starter cultures, 23.08 for rice media tempeh starter cultures, and 15.27 for cassava media tempeh starter cultures. Protein content (%) was 28.56 for RAPRIMA tempeh starter cultures, 30.68 for soybean flour tempeh starter cultures, 26.27 for rice media tempeh starter cultures, and 26.91 for cassava media tempeh starter cultures. Regarding antinutrients, phytic acid levels (%) were 0.3957 on average, with RAPRIMA tempeh starter cultures at 0.5368, soy tempeh flour tempeh starter cultures at 0.5083, rice media tempeh starter cultures at 0.5602, and cassava media tempeh starter cultures at 0.5378. Sensory testing showed the tempeh was generally acceptable to panellists, with tempeh starter cultures type significantly affecting taste and aroma. It was concluded that tempeh starter cultures variation did not significantly affect proximate or antinutrient properties but had a significant impact on organoleptic qualities.\n