Development of instant vegetarian cream soup from tempeh powder to increase antioxidant capacities

Abstract

Tempeh is an Indonesian traditional soyfood made by Rhizopus spp. fermentation. Tempeh has been well known as a vegetarian-friendly food and has been processed into various derived food products. This study aimed to develop an instant vegetarian cream soup from tempeh powder. The addition of tempeh powder was expected to increase the product’s antioxidant activity without compromising its physicochemical properties as an instant product. The five different formulations of cream soups containing 0–30% tempeh powder were analysed for their physicochemical properties (dissolving time, density, viscosity, colour, pH), antioxidant capacity (total phenolic content, total flavonoid content, DPPH radical scavenging activity, reducing power, and ferrous ion chelating ability), and hedonic test. Soup cream made with more tempeh power had a higher dissolving time, but lower viscosity, lightness value, and pH value. However, their antioxidant activities also increased with the increase of tempeh powder added. From the hedonic analysis, the formulation with 15% tempeh powder showed the highest hedonic rate and therefore, was chosen as the best formulation. In conclusion, the addition of tempeh powder did not only give a better consumer acceptance but also higher antioxidant activities.

Traditional Indonesian food: A bibliometric review from 2013-2022

“…After analyzing the most impactful authors in terms of total citations, Nuraida L resurfaced at the top of the list with 111 total citations (Figure 7). Although Surya is the most productive author, the low total number of citations can be explained by the fact that Surya's articles in this field were published recently in the last two years (11,(14)(15)(16) whereas Nuraida L's publications were published in 2014 and 2015, which were much longer and increased the possibility of gaining more citations (9,17,18).…”

“…Figure 8b shows that in the last five years, the most frequently used keywords were related to fermentation, such as tempeh, probiotic, lactic acid bacteria, fermentation, and the newest keywords with yellow color were sensory, soybean, isoflavones, antioxidant activity, traditional food, and traditional Indonesian food, many of which were very much related to tempeh product, and this is consistent with the highest co-occurrence of keywords, as shown in Figure 9. Then we examined the data and discovered that in 2022, three of the sixteen publications used tempe/tempeh (16,21,22) in the title, implying that only in the last year there has been approximately 18.75% research on tempeh. In 2021, the number of publications with tempe/tempeh in the title is four (15,(23)(24)(25) out of sixteen, indicating that tempeh/tempe is responsible for one-quarter of all publications that year.…”