Formula Optimization and Physicochemical Characterization of Tempe Drink Powder

Mahdi, Sulaiman Akbar; Astawan, Made; Wulandari, Nur; Muhandri, Tjahja; Wresdiyati, Tutik; Febrinda, Andi Early

doi:10.12944/crnfsj.10.3.31

Cited by 4 publications

(3 citation statements)

References 78 publications

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“…Soy-based tempe contains relatively high protein content, that is 40% of dry basis ( 1 ). This causes tempe to be acknowledged as an affordable source of protein by Indonesian consumers ( 2 ). Tempe also contains various bioactive compounds, such as isoflavones which act as an antioxidant.…”

Section: Introductionmentioning

confidence: 99%

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Astawan,

Prayudani,

Haekal

et al. 2024

Front. Nutr.

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IntroductionPrevious studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored.MethodsThis study aims to address this research gap by investigating the physicochemical properties and sensory profiles of tempe made from velvet beans, both individually and in combination with soybean. The study involved the production of tempe using germinated and non-germinated velvet bean, soybean, and a soy-velvet bean combination (61:39% ratio). Physicochemical analyses, including hardness, firmness, colour, antioxidant capacity, proximate, pH, and titratable acidity, were conducted. Hedonic rating and Check-All-That-Apply (CATA) tests were also performed to assess the sensory attributes of fresh and fried tempe.Results and discussionGermination treatment of velvet bean resulted in tempe with reduced hardness, firmness, antioxidant capacity, and pH levels compared to non-germinated velvet bean tempe. However, velvet bean tempe exhibited a darker colour, higher antioxidant capacity, higher pH levels, and lower titratable acidity compared to soybean tempe and soy-velvet bean combination tempe. The protein content in velvet bean tempe was found to be below the required threshold of 15%. Hedonic rating tests revealed that fresh and fried velvet bean tempe received lower scores than other samples. CATA tests identified specific sensory attributes essential for fresh and fried tempe, including beany aroma, white colour, nutty aroma, golden brown colour, solid and crunchy texture, umami taste, and nutty aftertaste. These findings provide valuable insights into the potential applications of velvet beans in tempe production and emphasize the significance of considering germination as a factor affecting the quality and sensory attributes of tempe.

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Section: Introductionmentioning

confidence: 99%

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Astawan,

Prayudani,

Haekal

et al. 2024

Front. Nutr.

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“…Furthermore, soybean extract processing liquid waste contains dissolved organic matter which contains many protein compounds [23]. Soybean extract liquid waste has been used in the manufacture of animal feed ingredients, but generally soybean extract processing waste is still disposed of without being reprocessed so that it has the potential to become a source of environmental pollution [24].…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of Liquid Trichoderma spp. Formulation as Biopesticides Against Phytophthora palmivora and Oncobasidium theobromae in Cocoa Plants (Theobroma cocoa L.)

Umrah,

Yusran,

Suwastika

et al. 2024

IJDNE

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“…The shelf-life of tempeh can be increased through processing technologies, such as drying, freezing, and utilization of preservative ingredients (6,7). The application of vacuum packaging on seasoned tempeh has increased the shelf-life of tempeh by up to 18 days (8).…”

Section: Introductionmentioning

confidence: 99%

Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe

Astawan,

Prayudani,

Hadiningtias

et al. 2024

Canrea

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Tempe is Indonesian traditional food made from fermented soybeans. Tempe has a short shelf life due to its high moisture content and the activity of microorganisms. The shelf life of tempe can be increased by using tea extract in tempe processing because tea contains antioxidant and antimicrobial components. This research aims to evaluate the effect of using tea extract in tempe processing on the shelf life, physicochemical characteristics, and sensory profile of tempe. During storage, the shelf-life test used the descriptive observation method on the colour, flavour, taste, and texture. The use of 0.5% black tea extract in the initial soaking of soybeans can increase the shelf life of tempe to 4 and 6 days at room and refrigerator temperature, respectively. The result showed that tempe had significantly (p<0.05) lower ash content (0.81% wb), brightness (65.37), and pH (6.50), while the texture (15.3 Kg force) was significantly higher (p<0.05) than the control (untreated tempe). The results of sensory evaluation using the hedonic rating test showed that fresh tempe with black tea extract treatment had significantly lower (p<0.05) colour, texture, and overall attributes than the control one. The same evaluation on fried tempe showed that the black tea extract treatment significantly increased (p<0.05) the texture attribute compared to the control.

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Formula Optimization and Physicochemical Characterization of Tempe Drink Powder

Cited by 4 publications

References 78 publications

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Effectiveness of Liquid Trichoderma spp. Formulation as Biopesticides Against Phytophthora palmivora and Oncobasidium theobromae in Cocoa Plants (Theobroma cocoa L.)

Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe

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