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Potential application of Overripe tempe powder potential application as plant-based instant stock |
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| รหัสดีโอไอ | |
| Title | Potential application of Overripe tempe powder potential application as plant-based instant stock |
| Creator | Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri Kevin Samuel hristophora Hanny Wijaya Irvan S Kartawiria |
| Contributor | Department of Food Technology Faculty of Life Sciences and Technology Swiss German University The Prominence Tower Jalan Jalur Sutera Barat No. 15 Alam Sutera Tangerang Banten 15143 Indonesia |
| Publisher | Mahasarakham University |
| Publication Year | 2560 |
| Keyword | overripe tempe instant stock formulation umami |
| Abstract | Recent studies and local wisdom have support the usage overripe tempe (OT) as plant-based umami source ingredients. In this study, structurized market survey was done to select the target commercial product as direction for OT processing and formulation. The market survey area was defined as commercial market offline located in Tangerang. Thirty validated respondents were taken into survey. Based on following criteria of umami source ingredients: (1) powder or granule; (2) used in Indonesian savory dishes; (3) used by most of the valid respondents, instant chicken stock was selected as target commercial product. Subsequent market survey done showed that taste is the most important selection factor for instant stock. Powder of OT was made using oven drying and freeze drying method. Analysis of umami intensity, using ranking test and attribute intensity scaling sensory evaluation with 30 untrained panelist, showed that oven dried OT had higher umami intensity and thus was selected for the preparation method of OT powder. Formulation of OT stock was done using Design Expert software based on commercial chicken stock formula. Despite the high score of selected formula (6.71 + 1.27) indicating the product was liked slightly to moderately, when compared to commercial target products OT stock had significantly lower umami intensity (5.65 + 1.64) and thus lower acceptance score (5.48 + 1.55) compared to commercial product (6.81 + 1.35; 7.10 + 1.25). The study showed OT powder opportunity to be applied as umami source ingredients of plant-based stock with further improvement. |
