• Agung Setyarini & Catur Rini Sulistyaningsih


The aim of this research are to analyze the customer preference on cowpea tempe, to know the proportion
substitusion of cowpea on soybean in making tempe that as a favorite food by costumer, and to know the
nutritions of cowpea tempe. The research is done in Laboratory of Food and Nutrition, Agriculture Faculty
of Sebelas Maret University. The research steps were in making tempe by using soybean which is substituted
by cowpea with comparison 0: 20: 40: 60: 80: 100. Testing of organoleptic includes: color, texture,
aromatic, and taste. Testing of proximate includes: the content of protein, fat, carbohydrate, water, and
ashes.The method which is used is Non Probability Sampling. The participants who are joined in this research
are untrainner. They are 60 people in Jombor Village, Bendosari, Sukoharjo. The data analyze uses
analysis variant 5% and there is a real difference to continue the Duncan Multiple Range Test (DMRT).
The result of this research shows that the customer preference on tempe which is subtituted by cowpea
about 20% just consist of color and taste eventhough the texture and aromatic the customer preference
still depends on soybean tempe. Based on organoleptic test, it is gained result that people didn’t like
tempe with a lot of cowpea substitution. It is because the color is brownish, the texture is not compact,
the aromatic is sour and the taste is unpleasant. Cowpea tempe consists of less protein and fat than soybean
tempe which has the highest carbohydrate than soybean tempe, and also has water and ashes content
which similar with soybean tempe.
Keywords: customer preference, tempe, cowpea

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