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 (Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor)
Dimas Wahyu Ekawananto (Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor)
Made Astawan (Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor)
Saraswati Saraswati (Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor)
Tutik Wresdiyati (School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor)
Wanida Tewaruth Chitisankul (Institute of Food Research and Product Development, Kasetsart University, Bangkok)
Andi Early Febrinda (Department of Food Quality Assurance Supervisor, College of Vocational Studies, IPB University, Bogor)
Songsak Wattanachaisaereekul (School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok)

Amerta Nutrition
Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc

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).