Studies on Physicochemical and Sensory Characteristics of Overripe Tempeh Flour as Food Seasoning

The process of making overripe tempeh flour is done with a variety of drying temperature that is at 55°C, 60°C, and 65°C. The flour is then analyzed the physical, chemical and sensory characteristics. This study also purpose to determine the effectiveness of drying temperature during process to produce the physicochemical and sensory characteristics are preferred. Overripe tempeh flour then analyzed the physical, chemical and sensory properties. Physical analysis was conducted on the yield), bulk density, starch solubility, and water absorption. Chemical analysis was conducted on the moisture content, ash content, fat content, dissolved protein content, reducing sugar content and antioxidant activity. Sensory analysis was conducted on the color, aroma, texture, and overall. Selected samples were analyzed further by HPLC and GC to determine the fraction of fat, protein and carbohydrates. The results showed that the overripe tempeh flour with the drying temperature of 60°C is more effective to produce the physical and chemical characteristics and preferred sensory. This process produces 28.10% yield, 0.53 g/cm3 bulk density, 99.99% starch solubility, 1.96 ml/g water absorption, 8.45% water content, 4.03% ash content, 6.73% fat content, 4.55% soluble protein content, 2.07% reducing sugar content and 32.09% antioxidant activity This powder has a brown color, typical aroma is not too oppressive, and the texture is smooth and dry.