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All Journal Amerta Nutrition
Saraswati Saraswati
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor
Health Professions Medicine & Pharmacology Nursing Public Health Other

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Persepsi Konsumen terhadap Kualitas Tempe di Pasar Lokal, Nasional, dan Internasional: Consumer Perceptions of the Tempe Quality in Local, National, and International Markets Angel Kurnilah Fitri; Dimas Wahyu Ekawananto; Made Astawan; Saraswati Saraswati; Tutik Wresdiyati; Wanida Tewaruth Chitisankul; Andi Early Febrinda; Songsak Wattanachaisaereekul
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.21-30

Abstract

Background: Tempe, a fermented soybean product produced with Rhizopus spp., contains nutrients and bioactive compounds beneficial for health. Today's awareness of healthy living is driving increased consumption, production, and marketing of tempe. Several tempe producers are capitalizing on this opportunity by producing tempe on a larger scale, with greater hygiene, and with higher levels of marketing. Tempe is currently sold in local, national, and international markets. Research on consumer perceptions of tempe quality in local, national, and international markets has not yet been conducted. Objectives: The research analyzed consumer perceptions of the tempe quality circulating in the local Bogor market, national modern markets, and international markets (exports). Methods: Data collection was conducted through a Google Form, involving 292 respondents aged 25-55. Respondents were asked to assess the quality of tempe sold at three marketing levels: the local Bogor market, the national modern market, and the international (export) market. Data were analyzed using one-way Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) post hoc test. Results: Respondents generally preferred white tempe for its dense texture and distinctive aroma. The ranking test results showed that the three types of tempe differed significantly (p-value<0.05) in overall appearance, packaging design, and label completeness. The appearance of sliced ​​tempe from national and international markets did not differ significantly (p-value>0.05). Conclusions: The visual appearance of tempe from local, national, and international markets differed significantly (p-value<0.05). Tempe from national and international markets had a significantly better overall appearance, packaging design, and label completeness (p-value<0.05) than tempe from local markets. The study analyzed the quality of tempe in local, national, and international markets, and tempe producers can use the results to improve tempe quality standards and expand their market.
Evaluasi Kualitas Sensori Tiga Jenis Tempe yang Beredar di Pasaran dengan Menggunakan Metode Hedonik dan CATA: Sensory Quality Evaluation of Three Types of Tempe Available in the Market Using Hedonic and CATA Methods Rahmi Naily Maghfiroh; Dimas Wahyu Ekawananto; Made Astawan; Saraswati Saraswati; Tutik Wresdiyati; Wanida Tewaruth Chitisankul; Andi Early Febrinda; Songsak Wattanachaisaereekul
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.451-461

Abstract

Background: Tempe is a traditional Indonesian fermented soybean product that serves as a source of protein and is recognized in the national and international markets. The variety of tempe quality available on the market is greatly influenced by the facilities and production standards of each business unit. Until now, most tempe producers still use traditional methods and do not apply good hygienic practices. Consequently, adversely affects the quality and market value of their products. Objectives: To evaluate the sensory quality of three types of tempe available in the market, namely tempe for the international market (export), the national market (Indonesia), and the local market (Bogor). Methods: This study used a Completely Randomized Design. Sensory evaluation was conducted using the hedonic and Check-All-That-Apply (CATA) involving 73 consumer panelists. The data will be statistically analyzed using one-way ANOVA and Duncan's Multiple Range Test (DMRT). Results: The hedonic test showed no significant differences (p-value>0.05) between the sensory attributes of export and national tempe but had significantly better hedonic quality attributes (p-value<0.05) than local tempe, particularly in texture, color, appearance, and overall attributes. The CATA result indicated that the sensory attributes that should be present in fresh tempe include white color (p-value<0.001) and beany aroma (p-value<0.05). Conclusions: Export and national scale tempe showed the same level of acceptance, and both were significantly better (p-value<0.05) than local tempe in the attributes of color, appearance, and overall. In addition, export and national scale tempe had significantly higher scores for the attributes of alcoholic (p-value<0.001), beany aroma (p-value<0.05), brown-ebony (p-value<0.001), white color (p-value<0.001), yellow color (p-value<0.05), hard texture (p-value<0.05), and brittle texture (p-value<0.05).
Co-Authors Andi Early Febrinda Angel Kurnilah Fitri Dimas Wahyu Ekawananto Made Astawan Rahmi Naily Maghfiroh Songsak Wattanachaisaereekul Tutik Wresdiyati Wanida Tewaruth Chitisankul