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The antioxidant content in tempeh is dominated by isoflavones, but has a relatively low antioxidant activity (IC50). The addition of natural pigments is a solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, therefore it is necessary to coat with a polysaccharyde such as carrageenan to protect pigments. The aim of this study was to analyze the effect of adding natural pigments coated with carrageenan on antioxidant activity and water content of tempeh. The sample used was tempeh with the addition of pigments uncoated and coated with 2%, 3%, 4% carrageenan, and tempeh without addition of pigments as a control. Antioxidant activity was analyzed using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at  0 and 48 hours of fermentation. Meanwhile, water content was analyzed using gravimetry method at 48 hours of fermentation. Results showed that the addition of uncoated and coated pigments and fermentation time was able to increase antioxidant activity of tempeh compared to control. The IC50 value of control at 0 hour was 197.50±35.94 mg/ml which changed to 62.52±9.71 mg/ml after 48 hours of fermentation. The activity was stronger in tempeh with pigment, namely 22.49±4.30 mg/ml on the addition of uncoated pigments, and successively 22.10±6.68 mg/ml, 22.88±6.16 mg/ml, 35.35±12.30 mg/ml on the addition of pigments coated with 2%, 3%, and 4% carrageenan. Coating treatment is able to decrease the water content on tempeh with the lowest water content obtained from the addition of pigment coated with 4% carrageenan.  The addition of pigments and fermentation time increased the antioxidant activity of tempeh. Coating treatment with carrageenan was able to maintain the pigment color from degradation and decrease the water content in tempeh.

Pemanfaatan Karagenan Sebagai Bahan Pelapis Pigmen Alami yang Ditambahkan Pada Tempe Untuk Meningkatkan Aktivitas Antioksidan