Organoleptic Test on Soybean Tempe and Kratom Tempe

Abstract

Soytempeh, a fermented product popular in Indonesia because of its high nutritional content, is often Soy tempeh is a popular fermented product in Indonesia due to its high nutritional content. Innovations are being made by adding kratom leaf flour, which is rich in active compounds such as alkaloids, flavonoids, phenols, and saponins, with mitragynine as the primary component. This study aims to evaluate the effect of kratom addition on the organoleptic properties of soybean tempeh, including taste, aroma, texture, and visual appearance, using assessments from trained panelists. The results showed that soybean tempeh received an average taste score of 3.15 (rather pleasant), while kratom tempeh scored 3.10 (somewhat pleasant but slightly bitter). In terms of aroma, soybean tempeh scored 3.65 (slightly distinctive), and kratom tempeh scored 3.60 (neutral). Both tempeh types had the same average texture score of 3.65 (slightly firm). The color of soybean tempeh appeared whiter (3.60) than kratom tempeh (3.50).