S.M.A. Fitri, M. Astawan, B. Nurtama, T. Wresdiyati, R.E. Sardjono
Velvet bean (Mucuna pruriens L.) has a high protein and carbohydrate content. However, it is only used by the community as processed plant-based foods. The lack of utilization of this bean is also due to the presence of cyanide and anti-nutritional compounds. This study aimed to find a new approach to improve the optimization of the combination of velvet bean and soybean tempe formula and consumer panelist acceptance by implementing the response surface methodology (RSM) and the rate-all-that-apply (RATA) method on sensory profiles. Preliminary research showed that 48 hrs-soaked velvet bean was chosen as the main treatment because it reduced the content of phytic acid 84.17% (1.78 mg/g) and cyanide 87.64% (1.09 mg/g) and had the highest protein content (28.82 g/100 g wb). The RSM showed that the variable formula of the velvet bean-soybean combination tempe (30.62: 69.37%) had a protein content of 18.47% and a hardness of 2.04 kgf. Sensory characteristics were evaluated by comparing the aroma, color, texture, appearance, taste, and overall characteristics of 100% velvet bean and combination tempe. The hedonic rating method revealed an increase in panelists' preference for the combination tempe on the aroma, texture, taste, and overall characteristics. Based on sensory characteristics, the optimal combination tempe has a somewhat like to like score on the overall attributes of fresh tempe (5.64) and fried tempe (5.48) higher than the velvet bean tempe. Furthermore, the RATA method was used to assess consumer perceptions of the intensity of fresh and fried 100% velvet bean, combination, and 100% soybean tempe attribute. Fresh tempe made from 100% soybean seemed to have soft texture characteristics as well as whiteness, yellow-white, and solid-compact appearance. Meanwhile, 100% fresh velvet bean tempe possessed rancid aroma, hardness, integrated texture, and fibrous appearance. The combination tempe had a yellow-ebony, brown-ebony and gray-ebony color as well as sweet, fermented and mushroom aroma. The 100% soybean fried tempe also had savory-umami aroma, beany, and golden-yellow color. Fried tempe made from 100% velvet bean had sweetness, aroma (rancid, fermented and mushroom), taste (oily and bitter) and sourness characteristics. Meanwhile, the combination tempe was shown to have dominant characteristics such as color (brown-ebony and gray-ebony), hardness and fibrous appearance. © 2024 The Authors.
Department of Food Science and Technology, Faculty of Agriculture Engineering and Technology, IPB University, Bogor, Indonesia; School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor, Indonesia; Department of Chemistry, Indonesia University of Education, Bandung, Indonesia
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