Theodora Arydita, a student of Boga Technical Education UNY, has successfully processed soybean tempeh into donuts. The uniqueness of Dita's donuts is not only in the tempeh mixture. She also added moringa leaves to her donut recipe to create moringa leaf tempe fried donuts. Moringa leaf tempe fried donuts are made as a nutritious snack for pregnant women. According to Dita, apart from the protein-rich tempeh, the high iron content in moringa leaves will also be very beneficial for the health of pregnant women. Tempeh and moringa leaves are also food ingredients that are quite easy to find at affordable prices.
Making moringa leaf tempeh donuts starts with making tempeh flour and moringa leaf flour first. Tempeh was diced and then steamed. After that, the tempeh was dried for 24 hours using a cabinet dryer with a temperature of 60° Celsius, then mashed using a grinder with an 80 mesh sieve to produce a smooth flour texture. To make moringa flour the same, moringa leaves are also steamed and dried first, then mashed using a grinder with a 40 mesh sieve, so that there is still a rough texture from moringa leaves. After the tempeh flour and moringa flour are finished, then he can make donuts.
This product was first exhibited at the Cullinary Innovation Festival with the theme "Tempe for Gen Z" at Sleman City Hall. This product received a good response from visitors, many of whom did not expect that the donuts were made with a mixture of tempeh.
