Tempeh is a collective name for a sliceable mass of precooked fungal fermented beans, cereals or some other food processing by-products bound together by the mycelium of a living Rhizopus spp. During fermentation, protease from R. oligosporus can increase the bioactive peptides of tempeh. In addition, bacteria found in tempeh could transform the soybean isoflavone glycitein to 6,7,4-trihydroxyisoflavone. The level and type of isoflavones generated during fermentation depends on the composition of the inoculum (Rhizopus sp.) and bacterial species. Another anti-oxidative substance formed in tempeh has been identified as 3-hydroxyanthranilic acid or HAA. Different parameter of acidity, fermentation time and temperature produced tempeh with different level of anti-oxidant. Therefore, this study will observe the impact of different parameter tempeh on antioxidant properties and consumer acceptance of cream soup produced. The study will be divided into two parts. First part will observe the impact of different parameters (acidity, fermentation temperature and time) on antioxidant activities and the second part will observe the impact of chosen tempeh parameter on physicochemical properties and consumer acceptance of vegetarian cream soup. This research will find the best parameter of tempeh production and formulation to develop tempeh-based vegetarian cream soup

tempeh, antioxidant, vegetarian cream soup

• Ir. Diana Lo, S.TP, M.Sc., Ph.D., IPM

• Reggie Surya, S.T.P., M.Sc., Ph.D