Development of Instant Stock Cube from Overripe Tempeh

Abstract

Overripe tempeh is one of non-meat high protein source. It also has “umami” flavor,
so that often utilized by the Javanese people as a seasoning material. In this research, overripe
tempeh was made into stock cubes which have a promising market growth. The formula of
overripe tempeh was developed using Design Expert software version 9.0 and one best formula
was determined by affective-sensory test hedonic scaling. The best formula found was the stock
cube with 27.35% overripe tempeh powder, 2.34% xanthan gum , 20% oil, 16,83% caramel
syrup and completed with 20.7% salt, 6.48% garlic powder and 6.3% pepper. This product is
soluble at 12.76 minutes and has physical hardness of 1.8 N. The product is acceptable on
sensory evaluation with mean score for taste is 6.71 ± 1.27. Also, for aroma with mean score
6.13 ± 1.48 and appearance 6.08 ± 1.41. The product contains 14.18% protein, 34.00% fat,
3.44% fiber, 21.10% carbohydrate and 27.28% ash. The energy value of a single stock cube is
17.88 kcal.