Optimization of Beverage Powder Formula Based on Defatted Tempe Flour

Abstract

Tempe is a fermented soybean product that is rich in antioxidants and has high protein bioavailability, so it is good for consumption for public health. However, tempe has a short shelf life of only two days at room temperature. One of the ways to extend the shelf-life of tempe is to process it into defatted tempe flour (DTF). DTF production began with milling process and continued with fat extraction using n-hexane as solvent. The resulting DTF contains a protein of 75.68±0.13%, thus meeting the Codex requirements regarding soy protein concentrates. Furthermore, DTF was formulated with maltodextrin, xanthan gum, and stevia sweetener using Mixture Design (MD) to produce tempe beverage powder (TBP). The composition of the TBP formula recommended by the MD consisted of DTF 64.65%, maltodextrin 21.16%, sweetener 13.50%, and xanthan gum 0.19%. TBP sensory test with the addition of various concentrations (0.4, 0.5, 0.6% w/w) of vanilla milk flavor showed that the panelists highly preferred the dose of 0.6%. The selected TBP optimum formula had good physical, chemical, microbiological, and sensory characteristics and met all of the Indonesian National Standard (SNI 7612, 2011) requirements, except for fat content.