Mutu Fisikokimia dan Sensori Minuman Serbuk Tempe

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Tempe merupakan pangan khas Indonesia yang belum banyak dikembangkan. Produk yang
ditawarkan salah satunya adalah minuman serbuk tempe. Penelitian ini dilakukan dengan tujuan untuk
mengkarakterisasi mutu fisikokimia dan sensori pada formula minuman serbuk tempe yang terbuat dari
kedelai germinasi (G) dan non-germinasi (NG) untuk mendapatkan formula terbaik. Uji sensori rating hedonik
pada calon produk G maupun NG menunjukkan bahwa produk dengan penggunaan 150 gram tempe dan
diberi perisa cokelat menghasilkan minuman serbuk tempe yang lebih disukai. Proses germinasi kedelai
mampu memperbaiki mutu produk, yaitu meningkatkan kadar protein serta menurunkan kadar lemak dan
energi pada produk G. Produk G juga memiliki mutu fisik yang lebih baik, yaitu nilai densitas kamba, total
padatan terlarut, indeks penyerapan air, dan indeks kelarutan air yang lebih tinggi, serta waktu pembasahan
yang lebih singkat dibandingkan produk NG. Perbaikan mutu sensori produk G dengan uji sensori ranking
hedonik menunjukkan penggunaan perisa cokelat dan kopi lebih baik dari pisang dan vanila. Berdasarkan
hal tersebut, produk minuman serbuk terbaik adalah produk dengan bahan baku tempe kedelai germinasi
sebanyak 150 gram dengan penambahan perisa cokelat atau kopi.

Article Details



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