Fortunata, Stacia Andani and Puteri, Maria Dewi P. T. Gunawan and Prabawati, Elisabeth K. (2017) Formulation of Overripe Tempe in Weaning Food Based on Sensory Acceptance. Bachelor thesis, Swiss German University.

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Abstract

"Malnutrition is a concerning problem in Indonesia including in Desa Pagedangan, Tangerang. It was recorded that 6.89% of children under five years old suffered from malnutrition in Desa Pagedangan. To overcome this problem, formulation of overripe tempe as potential source of nutrients for weaning food was conducted. A survey to mothers in Desa Pagedangan was done in order to know the consumer preference in choosing weaning food and became the guideline to formulate weaning food. The formulation was based on the previous research formula for instant tempe stock and readjusted through sensory evaluation by trained panelist in focus group discussion. Quantitative Descriptive Analysis (QDA) and hedonic test was conducted to select the best formula. The best formula was 30% overripe tempe powder, 5% garlic powder, 26% salt, 29.5% caramel syrup, 4% garlic oil, and 5.5% sugar with mean value 5.20±1.49 for taste by hedonic test. The total protein content per serving could fulfill 5/18 Recommended Dietary Allowance of infants 6 - 12 months old.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Malnutrition ; Formulation ; Overripe ; Tempe ; Weaning
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 05:48
Last Modified:	14 May 2020 05:48
URI:	http://repository.sgu.ac.id/id/eprint/90

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