Formulation and Nutritional Evaluation of Non-Soy Tempeh for Science Learning within a Halalan Thayyiban Framework
Abstract
The decline in domestic soybean production has increased Indonesia’s dependence on imports, creating the need to explore local non-soy raw materials to support sustainable food security. This study aims to formulate and analyze non-soy tempeh as an alternative to soybean tempeh and to examine its potential as a contextual learning resource in science education on the topic of nutrition, while considering the halalan thayyiban concept. The research was conducted in two stages: formulation of non-soy tempeh, proximate analysis of rain tree seed tempeh, and a literature review on the nutritional content of various types of non-soy tempeh and their potential as science learning resources aligned with halalan thayyiban principles. The results show that each type of non-soy tempeh has distinct nutritional characteristics and potential as a protein-rich fermented food alternative to soybean tempeh. From the halalan thayyiban perspective, the production process emphasizes nutritional value, cleanliness, safety, and compliance with halal food principles. The use of local ingredients also promotes independence and strengthens food security. In conclusion, non-soy tempeh is a nutritious and halalan thayyiban-compliant food that has potential as a contextual learning resource in science education.
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DOI: http://dx.doi.org/10.21043/jobe.v8i2.33823
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