Soybean (Glycine max L) is a legume rich in protein, fat, vitamins, minerals and fibre. The nutritional value of soybeans and the amino acid profiles of the processed fermented soybean (Tempe) products need to be studied. Soybean and Tempe flour from black soybean, local soybean (Anjasmoro variety) and imported soybean (USA soybean) were analyzed proximately, including carbohydrates (spectrophotometric method), protein (Kjeldahl method), fat (Soxletation method), fiber (gravimetric method), and water content (gravimetric method). The amino acid profile of Tempe flour was measured by UPLC and LC/MS/MS methods. Local soybeans had the highest protein content (45.19%), followed by black and imported soybeans (36.87% and 35.95%, respectively). The protein content of local soybean Tempe flour was the highest (45.83%) compared to other soybean Tempe flour. The fiber content of local and black soybean Tempe flour (14.79% and 13.81%, respectively) was higher than that of imported Tempe. Amino acid profiles test of black soybean Tempe flour, local soybean, and imported soybean showed that the amino acids L-Glutamic Acid, L-Arginine, L-Leucine, and L-Aspartic Acid had the highest amounts compared to other amino acids, ranging from 30-75 thousand ppm. This shows that various soybeans affect the amino acid composition of the soybean protein. The amino acid content of Tempe from local soybeans is higher than the amino acid content of tempe from black and imported soybeans. This may influence the amino acids or peptides’ functional properties, such as antihypertensive and antimicrobial properties. Continuous research in vitro and in vivo should be conducted to explore the functional properties of Tempe flour from local soybean.

The research aimed to obtain the optimal conditions of temperature and time factor in the drying process sweetened red chili based on the value of the parameters analyzed, namely the levels of colour (chroma value), vitamin C content, water content, and sugar content. The study was conducted by using Response Surface Methodology (RSM). The first factor is the drying temperature with minimal limit of 50 °C and maximal limit of 80 o C. The second factor is the drying time with minimal limit 2 hours and maximal limit 5 hours. The combination of these two factors resulted in 13 units of the experiment with two replications. Optimal conditions sweetened dried red chili achieved resulting in the combination of drying temperature 73.36