Sensory Profile of Canarium Nut Tempeh Fermented with Varying Concentrations of Rhizopus oligosporus
Abstract
This study investigated the sensory characteristics of tempeh produced from canarium nuts (Canarium indicum) fermented with varying concentrations (0.5%, 1.5%, 2.5%, and 3.5% w/w) of Rhizopus oligosporus. Canarium nut tempeh presents a promising alternative to traditional soy-based tempeh, particularly for consumers seeking diverse textures and flavors or those with soy allergies. Sensory evaluation was conducted using hedonic and descriptive tests among 25 semi-trained panelists. The results demonstrated that the 0.5% inoculum concentration yielded the highest scores in aroma, taste, texture, and overall liking. Descriptive analysis revealed that lower inoculum levels preserved the distinctive canarium nut aroma and flavor while maintaining moderate fermentation intensity and balanced textural properties. In contrast, higher inoculum concentrations resulted in increased bitterness, excessive firmness, and masked nutty characteristics due to over-fermentation. These findings suggest that low inoculum levels are optimal for producing canarium nut tempeh with superior sensory appeal. This study supports the development of high-quality, non-soy tempeh products using underutilized local resources and provides insights into optimizing fungal fermentation processes.
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