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listyorini, niken taufiqurrahmi
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Sensory Analysis of Puff Snacks: Impact of Tempeh Powder Addition on Product Quality nastiti, julia; djiuardi, evelyn; listyorini, niken taufiqurrahmi; nurfitriana, siti; kusumawati, lucia
Liaison Journal of Engineering Vol. 4 No. 1 (2024): Vol 4
Publisher : Liaison Journal of Engineering

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Tempeh is a fermented food by the fungus Rhizopus Oligosporus and is made from soybean seeds which are rich in protein and dietary fiber. Tempeh has become a food choice that is rich in nutrients and has broad health potential. In this study, tempeh was incorporated into puff snacks using an extrusion machine as a substitute for wheat flour, aiming to determine the optimal formula. Different percentages of tempeh flour (5%, 10%, 15%, 20%, and 25%) were used. Organoleptic testing was conducted to assess the preferred formula. The findings of the organoleptic evaluation of the use of tempeh flour with a substitution rate of up to 10% were well received in terms of sensory attributes. Keywords: Tempeh; organoleptic; puff snacks; extrusion; protein
Developing Bockie; The Evolution of Vegan Bockwurst for the Indonesian Market joe, ivan; marie, shiftra; bartels, marta; putra, aditya nova; nurfitriana, siti; listyorini, niken taufiqurrahmi
LIAISON JOURNAL OF BEST Vol. 3 No. 2 (2024): III2
Publisher : IULI Publisher

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The emergence of plant-based foods has sparked a global shift towards sustainable and healthier dietary choices. This paper explores the development and introduction of a novel vegan sausage into the Indonesian market. Utilizing locally sourced tofu as the primary ingredient, this sausage aims to cater to the growing demand for plant-based alternatives while addressing sustainability concerns within the food industry. Incorporating a taste enhancer from the Korean company, Cheil Jedang Food & Nutrition Technology (CJ FNT), which initiated this endeavor as a competitive challenge, enhances the flavor profile of the sausage, making it appealing to a wide range of consumers. Through a combination of market analysis, nutritional evaluation, and sensory testing, this paper examines the feasibility and potential impact of introducing such a product in Indonesia. By highlighting the benefits of plant-based diets for both personal health and environmental sustainability, this study contributes to the promotion of sustainable food practices in emerging markets Keywords: plant based food, sausage, sustainability, food industry
Co-Authors bartels, marta Djiuardi, Evelyn joe, ivan LUCIA KUSUMAWATI marie, shiftra nastiti, julia nurfitriana, siti Putra, Aditya Nova