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Development and Properties of Tegurt, a Yogurt-like Tempe Product
Abstract
Background: Soybeans and their derivatives are a major component of Indonesia’s domestic food landscape and have been consumed in several forms. Tempe was originally intended to be eaten as plant-based protein source. In recent years, there have been some new innovations to make tempe more consumable as it has a high nutritional value and antioxidant content. Objective: This study aims to develop a yogurt that is partially substituted with tempe flour and to analyze its acceptability, nutritional content and antioxidant capacity. Materials and Methods: Tempe yogurt was made with varying amounts of tempe flour (2.5, 5, 7.5 and 10%). Fresh tempe was made using a double-pasteurisation method and dried to form flour. Tempe yogurt was analyzed for acceptability and nutrient and antioxidant contents. Results: Yogurt with 10% added tempe flour had the highest fat, protein, carbohydrate and flavonoid contents, while yogurt with 7.5% added tempe flour was the most acceptable according to hedonic tests. Conclusion: Tempe yogurt shows potential as a functional food, especially for consumers with metabolic diseases.
Keywords:
Food functional, soybean, tegurt, tempe, yogurtArticle Metrics
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Bintari, S. H., Widyastiti, N. S., Putriningtyas, N. D., Hapsari, R., & Nugraheni, K. (2017). Development and Properties of Tegurt, a Yogurt-like Tempe Product. Pakistan Journal of Nutrition, 16(4), 221–226. https://doi.org/10.3923/pjn.2017.221.226
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