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Dangerous diseases, such as cancer, cardiovascular disease and degenerative diseases including diabetes are the roles of oxidative stress caused by free radicals. Antioxidants are needed by the body to overcome and prevent oxidative stress. Soybean (Glycine max L.) has been studied in recent years as an antioxidant. In addition to soybeans, winged bean is also a plant that has the same activity as soybeans.The purpose of this study was to determine the value of macro nutrients and antioxidant activity of soybean tempeh products with a combination of winged beans. The soybean with a combination of winged beans is made with several combinations, namely soybean (100%: 0%), D1: C1 (80%: 20%), D2: C2 (70%: 30%), D3: C3 (50%: 50%), D4: C4 (30 %: 70%) and D5: C5 (20%: 80%). This research is an experimental research conducted at the Gajah Mada University laboratory (UGM), which contains an analysis of water content using an oven, analysis of gold content using the dry fogging method, analysis of protein content using the kjeldahl method, analysis of fat content using the soxhlet method, analysis using different methods, analysis of antioxidant activity and total flavonoids using Uv-Vis spectrophotometer. The results obtained are soybean formulation (100%: 0%) has the highest protein and fat content, respectively 27.42% and 15.94%, while the formulation D5: C5 (20%: 80%) has the highest carbohydrate content, which is 60.19%. Tempe which contains the highest antioxidant is formulation D2: C2 (70%: 30%), equal to (78.34 ± 0,20)%. Tempe which has the highest flavonoid content is soybean formulation (100%: 0%), (0.33 ± 0.03) mg QE / ml.

NILAI ZAT GIZI MAKRO DAN AKTIVITAS ANTIOKSIDAN TEMPE KEDELAI (Glycine max L.) KOMBINASI BIJI KECIPIR (Psophocarpus tetragonolobus L.)