Abstract: Background and Objective: A traditional food sources Indonesia is Tempeh, commonly used soybean. Lotus itself is rich in substantial components; lotus tempeh was made by an alternative functional food such as soybean tempeh. The objective of this preliminary study was to examine the effect of fermentation products, such as lotus tempeh on its antioxidant and breast-anticancer potential, compared to soybean tempeh (control). Materials and Methods: This research were used three treatments, likely A0 (100% soybean, control); A1 (50% soybean: 50% lotus seeds) and A2 (100% lotus seeds). Then, all of them have been determined the identification of phytochemicals, antioxidant activity using DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) methods. Results: The results showed that all of the tempeh samples have contained alkaloid, tannin and flavonoid except saponin. Results stated that the fermentation could increase the capability product in scavenging the free radicals. The DPPH scavenging effects of all tempeh samples were 77.02% (A0), 72.78% (A1) and 72.58% (A2). For genistein (isoflavone), lotus tempeh was higher than other’s treatments. The capability of DPPH radical inhibition in lotus tempeh (A2) was as same as in soybean tempeh (A0). Conclusion: Conclusively, lotus (Nelumbo nucifera) tempeh has a potency of breast anticancer, due to antioxidant activity and isoflavone, likely a soybean tempeh.