Development of Moringa-Fortified Tempeh Chips through Edible Coating

Lee, Isabelle Wee (2026) Development of Moringa-Fortified Tempeh Chips through Edible Coating. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Tempeh, a nutrient-dense fermented soybean product, rich in protein, essential minerals and bioactive compounds. This study aimed to develop functional tempeh chips fortified with moringa leaf powder through edible coating to enhance nutritional and antioxidant properties. The control chips were prepared without moringa, while Formulation 1 (F1) and Formulation 2 (F2) were fortified with 2.5% and 5% moringa powder respectively. The moringa leaf powder was incorporated into a marinade containing water, oil, corn starch, mushroom seasoning powder and salt. Proximate analysis revealed protein contents of 28.46% (control), 28.98% (F1) and 29.33% (F2), demonstrating that all samples were high in protein. Fat content ranged between 21–22%, which is lower than typical potato and corn chips. Ash content increased significantly from 3.15% (control) to 4.24% (F2). Iron content rose from 2.90 mg/100 g (control) to 4.33 mg/100 g (F2). The addition of moringa leaf powder into the formulations significantly improved the antioxidant activities of tempeh chips with DPPH radicals scavenging capacity (Control: 43.37% F1: 47.01%, F2: 48.52%) and ABTS (Control: 36.13%, F1: 39.79%, F2: 43.76%). FRAP values, total phenolic and total flavonoid content of F1 and F2 were also significantly increased, indicating a strong contribution of moringa leaf antioxidants. The sensory attributes of tempeh chips were evaluated by 50 panelists using a 7-point hedonic scale. The F1 sample was the most preferred with an acceptance index (AI) of 90%, higher than that of the control (AI=85%). In conclusion, moringa-fortified tempeh chips demonstrated higher antioxidant activity, protein and ash content, while maintaining good sensory quality. This study highlights the potential of moringa-tempeh chips as a healthy snack alternative. Future research should focus on shelf-life and storage stability, as well as the optimization of the formulation for commercial potential.