Effect of Packaging Material Types on Antioxidant Activity, Fat Content, and Ash Content in the Imported and Local Yellow Soybean Tempeh

Tempeh known as indigenous food that has high nutrients and
antioxidant compounds. Tempeh was produced from the
fermentation of soybean with Rhizopus sp. Tempeh usually was
wrapped with plastic or banana leaf. The purpose of this study to
know the effect of soybean originated (import and local soybean)
and the packaging material types (plastic, teakwood leaf,
hibiscus leaf, and banana leaf) on antioxidant activity, fat
content, and ash content of tempeh. The methods of this
research were antioxidant activity analyses with DPPH (1,1-
diphenyl-2- picrylhydrazil) Radical Scavenging Activity method,
fat analyses with soxhlet method, ash analyses with dry method.
The results of this research showed that the tempeh from local
soybeans with waru leaf packaging had the highest antioxidant
activity (53,43%), tempeh from import soybeans with plastic
packaging had the highest fat content (48,89%), and tempeh
from import soybeans with waru leaf packaging had the highest
ash content (2,19%). We found that the soybean origin (import
and local soybean) and the packaging types (plastic, waru leaf,
jati leaf, and banana leaf) had significant effect (p<0,05) on
antioxidant activity, fat content, and ash content of tempeh.