Tempe is a functional food prepared from soybeans through Rhizopus spp. fermentation, originated from Indonesia. The present study was performed to investigate the cytotoxicity and antioxidant activity of tempe prepared from fermentation for 0-156 h and extracted with ethanol. The cytotoxicity was assessed on MCF 7 breast cancer cells using alamarBlue method. The antioxidant activity determined by DPPH free radical scavenging assay. The results indicated that ethanol extracts of 108 h tempe showed cytotoxicity potency at IC50 5.20 ± 1.01 μg/mL against MCF-7 breast cancer cell. Ethanol extract of 120 h tempe showed the highest antioxidant activity expressed as percent of inhibition, with no significant difference to those of 108 h tempe. It can be concluded that the cytotoxicity of tempe from 0-156 h of fermentation is correlated to their corresponding antioxidant activtity. Longer fermentation time, up to 108 h, increased the ability of tempe to inhibit the growth of the oxidative reaction and growth of MCF-7 breast cancer cells. Extended fermentation time, up to 156 h, tends to decrease the abilities of cytotoxicity and antioxidant activity.

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