Supplementation of red alga (Porphyra) improves nutritional profile, protein digestibility and sensory acceptance of tempeh

Abstract

Tempeh, a traditional Indonesian food product created through the fermentation of soybeans by Rhizopus molds, is notable for its essential nutrients and potential health benefits as a functional food. Recent developments have focused on enhancing tempeh's functional value, particularly through the addition of algae. This study aimed to investigate the nutritional profile, protein digestibility and sensory acceptance of tempeh co-fermented with dried Porphyra, a red alga commonly known as nori. The findings revealed that algae supplementation at 2.5% w/w and 5% w/w significantly increased the mineral content and protein digestibility of tempeh. Additionally, alga-supplemented tempeh received a higher preference for aroma and taste compared to conventional tempeh, as revealed by a hedonic rating sensory analysis. Taken together, these findings support alga supplementation as a novel strategy to enhance the functional properties of tempeh.