Sensory profiling of tempe functional drink powder using rate-all-that-apply method

Abstract

Tempe is an Indonesian traditional fermented food that is made from soybean. Tempe has a high potential to be developed as a functional drink product due to its physiological functions for health. The development of tempe-based products such as tempe drink powder is commonly related to its sensory evaluation aspects. Therefore, the purpose of this study was to achieve the most preferred formulation for tempe drink by consumers and to identify the sensory attributes using the rate-all-that-apply (RATA) method. The RATA test was performed correspondingly with the hedonic rating test to achieve the sensory profile as well as the consumer preferences level of the product. The tests were conducted by involving fifty semi-trained panelists, then the data were analyzed using one-way ANOVA, Principal Component Analysis (PCA), Pearson correlation and spider web methods. There were four formulas (F1, F2, F3, F4) for the tempe drinks tested with various compositions of tempe flour, maltodextrin, guar gum, sugar and flavour. The formula tested and chosen had overall scores of like slightly (5.58), colour (5.40), aroma (5.62), taste (5.44) and mouthfeel (5.16). Based on the PCA biplot chart, there was a correlation between the sample formula with sensory attributes of 94.52% with data variation which consisted of 31.19% (F1) and 63.33 (F2). The result of the analysis showed that each formula had unique sensory formula due to each formula being mapped in different quadrants. The dominant attributes which were found in the tempe drink powder were vanilla, milky, umami, bitter aftertaste and particles. The most preferred formula by the panelists was F1 which had dominant attributes of milky and vanilla.