STUDI PEMBUATAN TEPUNG FORMULA TEMPE

In Indonesia, there is a local food, tempeh, that is able to meet the
nutritional needs of a fairly good and relatively cheap price. Tempeh besides
processed into daily food, it can also be processed into a product that has a higher
nutritional value than normal if processed further. The product is a flour formula
which is made with tempeh main ingredient which is then formulated with other
supporting materials. To produce a product, it must be known the formula for the
right materials in their manufacture. The best formula obtained in the manufacture
of tempeh flour formula is in treatment III (180 g flour + 120 g sugar + 6 g salt + 7.5
g baking powder + 3 g ovalet + 1.5 tsp mayonnaise + 1 tsp mocca pasta).
In this study two methods of processing were applied, the wet and dry
methods. The results showed that treatment process by using the dry method with
the addition of mocca preferred by panelists. Proximate analysis showed that
protein content was 11.88%, fat content was 10.6%, ash content was 3.2%, water
content was 5.18%, and carbohydrate content was 69.14%.