Antioxidant activity of soybean and gembus tempeh

Abstract

Soybean tempeh and <em>gembus </em>tempeh are traditional foods that have long been known in Indonesia, which in a modern way are classified as functional food. Various studies related to the antioxidant activity of soybean and <em>gembus </em>tempeh has been reported. This study aimed to compare the antioxidant capacity of soybean tempeh and <em>gembus </em>tempeh that are circulating in the community. The results of the research are expected to be an evaluation of soybean tempeh and <em>gembus </em>tempeh quality available in the market. The results of this research are expected to be an evaluation of soybean tempeh and <em>gembus </em>tempeh quality available in the market. The research design was a cross-sectional experimental study to measure antioxidants activity of 31 soybeans tempeh and 29 <em>gembus </em>tempeh. Sample of this study was selected through simple random sampling technique. The measurement of antioxidant activity carried out was the 2.2-diphenyl 1-picrylhydrazyl (DPPH) method; ethanol extraction of 95%. Results revealed that the antioxidant activity of <em>gembus </em>tempeh was significantly higher than soybean tempeh; (32.521; 19.831) vs., (17.016; 13.195), respectively.