Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour

Laras Cempaka^*, Nikelya Casa, Nurul Asiah

Department Food Science and Technology, Universitas Bakrie, Jakarta, Indonesia

Corresponding Author Email: laras.cempaka@bakrie.ac.id

Indonesia has a diversity of traditional food. One of them is tempe, a fermented food which is generally made from soybean. Currently, the diversity of tempe raw materials and tempe products are widely developed with the aim of increasing the nutritional content of tempe. Processing soybean into various foods is generally a simple process, like chips. Chip is one of the most popular snack food consumed by all ages. The effects of rice bran tempe flour addition as a fortification of wheat flour in the processing of simulated chips was determined. Rice bran tempe has been made through fermentation method using Rhizopus oligosporus culture. This study aims to determine the chemical properties and sensory tests of simulated chips with the addition of rice bran tempe flour. The simulated chips were formulated by supplementing rice bran tempe flour at different proportions (10%, 20%, and 30%) with 100% wheat flour as a control. Results have shown protein, fat and ash of the simulated chips to be increased, while carbohydrate content decreased corresponding to the increase in proportion of rice bran tempe flour. The result of hedonic test showed that the addition of 10% rice bran tempe flour is the most favourite compared with others. However, the consumer perception has stated that simulation chips product with added rice bran tempe flour has no resemblance to the commercial product as a whole product.

Chips; Fermented food; Rice brans; Tempe

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