Liaison Journal of Engineering
Vol. 4 No. 1 (2024): Vol 4

Sensory Analysis of Puff Snacks: Impact of Tempeh Powder Addition on Product Quality

nastiti, julia (Unknown)
djiuardi, evelyn (Unknown)
listyorini, niken taufiqurrahmi (Unknown)
nurfitriana, siti (Unknown)
kusumawati, lucia (Unknown)

Article Info

Publish Date
25 Jun 2024

Abstract

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

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Journal Info
Liaison Journal of Engineering
Website

Abbrev

eng

Publisher

Universitas Lintas Internasional Indonesia

Subject

Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT

Description

including all the engineering scope that publishing by International University Liaison Indonesia (IULI University) and a scientific journal of computer science and engineering that contains the results of research or the latest research surveys that will publish ...