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Formula Optimization and Physicochemical Characterization of Tempe Drink Powder

Authors :
Sulaiman Akbar Mahdi
Made Astawan
Nur Wulandari
Tjahja Muhandri
Tutik Wresdiyati
Andi Early Febrinda
Source :
Current Research in Nutrition and Food Science Journal. 10:1178-1195
Publication Year :
2022
Publisher :
Enviro Research Publishers, 2022.

Abstract

Tempe is chosen as the main ingredient of tempe drink powder (TDP) due to its protein digestibility, phytochemical compounds, as well as vitamins and minerals. Previous studies had been conducted to develop TDP formula. The commercial TDP formula showed that improvement of quality aspects needs to be done so the product has better physical and chemical characteristics. In order to optimize the TDP formula, the viscosity, water solubility index (WSI), water absorption index (WAI), sedimentation index (SI), proximate, antioxidant activity, isoflavone content, GABA content, and physicochemical properties were analyzed. The optimized formula was done using the mixture experiment optimization method with optimization d-optimal to obtain the best formula. The optimization result showed that the best formula proportion consisted of 70% (w/w) Tempe flour, 18.23% (w/w) maltodextrin and 1.77% (w/w) guar gum. The best formula was chosen due to having better chemical characteristics compared with the commercial TDP and commercial soy drink powder (SDP), with protein content of 42.61%, antioxidant activity of 58.36 mgAEAC/100g, daidzein and genistein isoflavones of each 48.18 and 140.06 mg/100g and GABA of 21.24 mg/g. Based on the physical characteristics, the optimum formula had a lower viscosity value (18.67 cP) and WAI (2.58g/g) as well as a higher SI value (10.18%) and WSI (9.70%) compared with the commercial TDP. The optimum TDP formula has fulfilled the quality requirements based on the Indonesian National Standard (SNI 7612:2011) regarding soy drink powder.

Details

ISSN :
23220007 and 2347467X
Volume :
10
Database :
OpenAIRE
Journal :
Current Research in Nutrition and Food Science Journal
Accession number :
edsair.doi...........4bba2d5e4b8dd1c9a634000792a1d2de
Full Text :
https://doi.org/10.12944/crnfsj.10.3.31