Physicochemical and sensory characteristics of tempe spread – purée pumpkin with variations in the ratio of black pepper: black cumin powder
Karakteristik fisikokimia dan sensori spread tempe – purée labu kuning dengan variasi rasio bubuk rempah lada hitam: jintan hitam
DOI:
https://doi.org/10.31764/pbh7fq53Keywords:
Spread, Tempe, Lada Hitam, Jintan HitamAbstract
Tempeh spread has potential to be developed as a plant protein-based functional spread. This study aimed to determine the black pepper : black cumin powder ratio that produces the best physicochemical and sensory characteristics of tempeh–pumpkin purée spread. A single-factor Randomized Block Design with four treatment levels (control, 1.0%:0.5%, 0.75%:0.75%, 0.5%:1.0%; six replications) was applied, with moisture content, pH, spreadability, total phenolic content, antioxidant activity, and sensory (1–5 scoring, 30 panelists) as parameters. Data were analyzed using ANOVA and the Kruskal-Wallis test, followed by Tukey's HSD (5%) and the effectiveness index. The 0.75% black pepper : 0.75% black cumin ratio produced pH 5.67, total phenolic content of 31.06 mg GAE/g, antioxidant activity of 80.04%, and the highest overall acceptance (4.2), while moisture content (66.32–67.04%) and spreadability (9.93–10.22 cm) did not differ significantly among treatments. Based on the effectiveness index, the 0.75%:0.75% ratio was determined as the best formulation, providing an optimal balance between physicochemical quality and sensory acceptance.
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