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All Journal Jurnal Pangan dan Agroindustri
Safina, Alya Maysha
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Agriculture, Biological Sciences & Forestry

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Development of a Protein- and Fiber-Enriched Instant Powdered Drink from Tempeh and Defatted Coconut Flour (DCF) Using Foam-Mat Drying Safina, Alya Maysha; Muzakki, Wafi Adizara; Wahyuningtyas, Amalia; Syafitri, Yosi; Pangastuti, Hesti Ayuningtyas
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.6

Abstract

Insufficient protein and dietary fiber intake in Indonesia calls for practical, nutrient-dense foods. This study evaluated an instant powdered drink combining tempeh puree and defatted coconut flour (DCF), produced by foam mat drying, in four formulations (tempeh puree:DCF, g): F1 (40:8), F2 (45:6), F3 (50:4), and F4 (55:2), with two batches each. Formulation significantly affected (p < 0.05) rehydration time (86.15–89.32 s), dietary fiber (3.86–7.29%), fat, and the acceptance of aroma, taste, and aftertaste (4.66–6.04; n = 50), but not moisture, solubility, hygroscopicity, protein, or color acceptance. Higher DCF levels increased fiber but reduced acceptability, whereas higher tempeh puree levels improved acceptability without changing protein, revealing a trade-off between nutritional quality and sensory acceptability. F2 offered the best balance, with protein (13.25 g/100 g) and fiber (6.00 g/100 g) nominally meeting the “source of protein” and “high in fiber” claim thresholds.
Co-Authors Muzakki, Wafi Adizara Pangastuti, Hesti Ayuningtyas Wahyuningtyas, Amalia Yosi Syafitri