The circular economy is about rethinking the definition of waste into resource. Tempeh boiling water is cheap and would otherwise be washed into the river and pollute the water which would affect the environment badly. Tempeh boiling water is going to be used as substrate to produce mycoprotein with the fungi Rhizopus oligosporus. This study is about making a mycoprotein nugget and evaluate it with a sensory evaluation and to evaluate the protein content in the nugget and chemical oxygen demand of the boiling water. The sensory evaluation will have 65 panellists to assess the liking of the nugget with two control samples.

The purpose of this project was to evaluate the potential of tempeh boiling water for the circular economy as substrate. To produce high mycoprotein nugget that will be accepted by the community. Assess the protein content in the mycoprotein nugget and assess the carbon used by the fungi with chemical oxygen demand analyse. The target group for evaluating the fungal nugget was students studying at Gadjah Mada University, Yogyakarta, Indonesia.

The project was done in multiple following stages: Finding best formula of mycoprotein, mycoprotein production, sensory evaluation, and protein analyse with Kjeldahl method and COD analyse of the boiling water.The result of this study is that the mycoprotein nugget were not liked nor disliked with the average score of 3,9 out of 7. The overall characteristics (appearance, colour, texture, and taste) were 4,0 out of 7. The COD before and after fermentation were 6,6 g/L. The most COD were removed by pre-treatment of the boiling water from 172 to 121 g/L.The protein content of the mycoprotein nugget were 23,8%.

The social aspect to produce healthy foods to a low cost at the same time improve water quality by removing foods for toxic microorganisms.