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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal
Surfiana Surfiana
Dosen Program Sudi Teknologi Pangan, Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Formula Optimization and Characterization of Soybeans and Pearl Millet (Penisetum glaucum) Tempeh Using Simplex Lattice Design Methods Nurrizky, Hafiz Aulia; Wirawati, Chandra Utami; Surfiana, Surfiana; Nirmagustina, Dwi Eva
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.37488

Abstract

Abstract—Tempeh is a traditional Indonesian fermented food produced through the fermentation of soybeans with mold. Despite Indonesia's reliance on imported soybeans, the country possesses a wealth of locally available grains that have the potential to serve as alternative raw materials for tempeh production. These alternatives remain underutilized and insufficiently explored. The objectives of this research are (1) to optimize formulas using Indonesian indigenous grains (enjelai, sorghum, and pearl millet) as soybean tempeh substitutes, and (2) to characterize the chemical, microbiological, and antioxidant properties of tempeh. The primary response variable used to determine the optimal formulation is protein content, which must comply with the standards outlined in SNI 3144:2015. A Design of Experiments (DOE) was conducted using Mixture Design on Design-Expert 13 software with the Simplex Lattice Design (SLD) method. The optimal formula was selected based on a degree of desirability close to 1, and the model was validated by producing substituted tempeh products according to the resulting equation. The results showed that an 80:20 ratio of soybeans to pearl millet produces tempeh that meets SNI standards. The cubic model adequately explains the relationship between the experimental and predicted data, Y = 0.158375X1 + 0.033704X2 + 0.0000650X1X2 + 0.000016X1X2 (X1 - X2), where Y is tempeh protein content, X1 is soybean content, and X2 is pearl millet content. Pearl millet tempeh contained 15.94% protein, 12.8% fat, 2.47% fiber, 3.05 APM/g of coliform bacteria, and no detectable E. coli.  However, pearl millet tempeh exhibited low antioxidant properties, as shown by IC₅₀ values of 2,395.22 µg/mL and phenolic content of 0.43 mg GAE/g.
Sensory Characteristics of Meat Sausage Products with Modified Cassava Flour as Filler Surfiana, Surfiana; Wirawati, Chandra Utami; Nirmagustina, Dwi Eva
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.8245

Abstract

The use of modified cassava starch and flour in this study aims to obtain the optimal concentration of modified cassava starch and flour ratio in meat sausage emulsion type products and characterize organoleptic properties in meat sausage emulsion type products using modified cassava starch and flour as fillers. The ingredients used are modified cassava starch and flour, beef obtained from the Son Haji Sonny Bandar Lampung slaughterhouse, chicken meat from PT. Ciomas Adisatwa Lampung, sausage sleeves, and seasonings used in making beef sausages. The treatment given is a ratio of starch:modified cassava flour with a ratio of 90:10; 80:20; 70:30; and 60:40. The sensory test results showed that the most preferred sensory characteristics of sausages were sausages with a modified 80:20 starch:cassava flour ratio treatment for the sensory characteristics of sausage taste and texture. As for color sensory characteristics at a ratio of 60:40; and for aroma sensory characteristics at a ratio of 70:30. From the sensory characteristics that are closer to the quality characteristics of sausages are texture and taste, it can be concluded that the most preferred sausage is sausage with the addition of starch and modified cassava flour in a ratio of 80: 20.
Co-Authors Chandra Utami Wirawati Dwi Eva Nirmagustina Nurrizky, Hafiz Aulia