Food Science and Technology Vol. 11(1), pp. 33 - 43
DOI: 10.13189/fst.2023.110104
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Optimization of Beverage Powder Formula Based on Defatted Tempe Flour

Made Astawan ^1,*, Sulaiman Akbar Mahdi ¹, Alfan Setya Budi ¹, Tutik Wresdiyati ², Andi Early Febrinda ^3
1 Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
² School of Veterinary Medicine and Biomedical Science, IPB University, Bogor, Indonesia
³ Department of Food Quality Assurance Supervisor, College of Vocational Studies, IPB University, Bogor, Indonesia

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.

KEYWORDS
Defatted Tempe Flour, Formulation, Optimization, Sensory, Beverage Powder

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Made Astawan , Sulaiman Akbar Mahdi , Alfan Setya Budi , Tutik Wresdiyati , Andi Early Febrinda , "Optimization of Beverage Powder Formula Based on Defatted Tempe Flour," Food Science and Technology, Vol. 11, No. 1, pp. 33 - 43, 2023. DOI: 10.13189/fst.2023.110104.

(b). APA Format:
Made Astawan , Sulaiman Akbar Mahdi , Alfan Setya Budi , Tutik Wresdiyati , Andi Early Febrinda (2023). Optimization of Beverage Powder Formula Based on Defatted Tempe Flour. Food Science and Technology, 11(1), 33 - 43. DOI: 10.13189/fst.2023.110104.