Amino acid profile and antioxidant properties of tempeh fortified with seaweed Eucheuma spinosum Profil asam amino dan sifat antioksidan tempe yang difortifikasi dengan rumput laut <i>Eucheuma spinosum</i>
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bioactive compound, fermentation, functional food, protein, soybean
Abstract
Indonesia is the second largest seaweed producer in the world. One seaweed species, Eucheuma spinosum, contains various bioactive compounds that act as antioxidants. Tempeh is a traditional Indonesian fermented food that is rich in nutrients and contains all essential amino acids. Therefore, fortifying tempeh with E. spinosum may enhance its nutritional value, antioxidant properties, and functional potential. This study aimed to determine the effect of adding E. spinosum on the amino acid profile and antioxidant properties of tempeh and identify the optimal level of E. spinosum addition. The research was conducted using a completely randomized design with four treatments: control (T0), 10% (T1), 20% (T2), and 30% (T3) E. spinosum added to soybean tempeh. Tempeh with 30% seaweed exhibited the highest soluble protein content (24.07 mg BSAE/g), strong antioxidant activity (109.4 ppm), total phenol content (11.01 mg GAE/g), and the most favorable chewiness texture. HPLC analysis of amino acids revealed that the control tempeh had the highest amino acid levels, whereas seaweed addition generally reduced amino acid content. FTIR analysis indicated changes in protein structure in seaweed-fortified tempeh, as shown by shifts in absorption bands in the FTIR spectrum corresponding to the main functional groups. Overall, E. spinosum fortification significantly affected the soluble protein content, antioxidant activity, total phenol levels, texture, and amino acid content of the fortified tempeh.
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