Sensory Description and Consumer Preference of Tempe Martoyo, P. Y., Ikasanti, A. A., Apriyantono, A*# Department of Food Science and Technology, Bogor Agricultural University, IPB Darmaga Campus, Bogor, West , Indonesia *Corresponding author: [email protected] #Current affiliation: Department of Food Science and Technology, Bakrie University, Gelanggang Mahasiswa Soemantri Brodjonegoro, Suite GF-22, Jl. H. R. Rasuna Said Kav C-22, Kuningan, 12920, Indonesia

Introduction Sensory Analysis Tempe is an indigenous Indonesian food. It is a soybean solid fermented product. Tempe is • Sensory Description Analysis usually consumed in the form of boiled or fried. This research was aimed at analysing sensory description of raw, boiled and fried tempe as well as the consumer preference • Qualitative: In-depth interview, Focus Table 1. Demography of Consumers toward them. Group Discussion and Respondent plus Client for the Preference Test Groups • The description resulted from qualitative Group Category Number of analysis were used for quantitative analysis subject • Quantitative: QDA (Quantitative Descriptive Ethnic Jawa 65 Materials and Methods Analysis) using 8-11 trained panellists Sunda 53 • The data was analysed using Principle Padang 51 Component Analysis (PCA) with the Batak 51 Tempe were obtained from local market Unscrambler 9.2 38 • Consumer Preference Analysis 51 Sliced tempe (12 x 2.5 x 2.0 • Using untrained panellists grouped based on cm) Tempe ethnicity, age, and education (see Table 1) Age 10-13 years old 50 • The consumer preference was measured 19-23 years old 51 Soaked in 10% brine Boiled in 1000 ml 1.5% using hedonic scale ranges from 1 (dislike 40-55 years old 39 for 5’ brine for 10’ very much) to 7 (like very much) Education Elementary 47 • The raw data were analysed using GLM level school Fried in 250 ml RBD palm Boiled tempe (Generalised Linear Models) with SAS graduate o oil at 155-170 C for 5’ software to test the consistency of the High school 50 measurement, and the data of each group graduate was analysed using ANOVA (SAS) and PCA University 51 Fried tempe (The Unscrambler 9.2) Fried tempe graduate

Results

• Analysis of sensory description using in-depth interview, focus group discussion and respondent-plus-client group showed that raw, unsalted and salted boiled as well as unsalted and salted fried tempe, all had bitter and acid tastes. They also had beany, fermented, earthy and soury odours. Besides, unsalted fried tempe had gurih (umami) taste, whereas salted fried and boiled tempe had gurih and salty tastes. Figure 1. • In term of aroma, fried tempe had more aroma description, i.e., gurih (pleasant, delicious) and PCA of taste and oily, whereas boiled tempe had boiled aroma. aroma description • The results of QDA showed that acid and bitter tastes had the highest intensity in raw tempe, of tempe whereas for fried tempe was gurih. For aroma, raw tempe had the highest intensity for beany, earthy and soury odours, whereas for fried tempe were oily and gurih. Boiled odour was the highest intensity in boiled tempe (see Table 2). • Based on PCA of their taste and aroma, tempe sampels were divided into 3 groups, (Figure 1).

Table 2. Intensity of taste and aroma of tempe (Average of 3 replicates for the scale of 0 – 100 assessed by 8-11 trained panellists and the data was validated) Table 3. Average score of consumer preference to tempe (1 = dislike very much, 7 = like very much, see Table 1 for the number of panellist) Sensory Raw Unsalted Salted fried Unsalted Salted Aroma of Aroma of Aroma of Taste of Taste of attribute tempe fried tempe boiled boiled raw tempe fried tempe boiled tempe fried tempe boiled tempe tempe tempe tempe Acid taste 41.8 16.2 16.3 33.1 27.0 Ethnic Salty taste 10.2 21.2 58.0 12.2 55.4 Jawa 4.9 6.3 4.5 5.9 4.8 Bitter taste 38.7 16.3 8.9 25.3 14.0 Sunda 5.0 6.3 4.3 6.0 4.7 Gurih taste 23.4 69.5 73.0 38.7 54.4 Padang 4.8 6.1 4.2 6.2 4.6 Aroma Batak 5.0 5.9 3.7 5.7 4.2 Rancid 7.0 18.0 17.7 4.6 5.8 Kalimantan 4.8 5.6 3.8 5.7 4.4 Boiled 17.3 1.4 1.2 61.5 61.0 Sulawesi 5.0 5.7 3.9 6.2 4.6 Raw 48.8 4.8 6.4 20.1 18.7 Age Oily 6.5 52.3 49.6 8.6 7.8 9-13 years old 4.9 5.9 4.0 6.0 4.5 Nutty 32.9 26.4 25.9 29.1 28.2 19-23 years old 5.0 6.3 4.3 6.0 4.7 Meaty 13.7 46.2 45.0 20.3 19.0 40-55 years old 5.9 6.3 4.9 6.4 5.2 Beany 43.4 5.6 1.3 22.5 23.2 Education Level Gurih 19.2 66.4 64.4 37.0 38.6 Elementary school 5.8 6.4 4.8 6.4 4.9 Soury 41.8 16.2 16.3 33.1 27.4 graduate Fermented 74.0 19.2 19.3 44.5 44.0 High School graduate 5.6 6.0 4.7 6.2 5.4 soybean University graduate 5.5 5.9 4.8 6.2 5.3 Earthy 33.3 9.4 9.8 24.2 20.7

• The 557 untrained panellists used in preference test represented various ethnic groups, ages, and education levels (Table 1). The ethnic groups were selected from the population of students with age 19 – 23 years old. Three groups of age, 10 – 13, 19 – 23, and 39 – 55 Figure 2. years old were selected from the same ethnic, i.e., Sunda. The education level groups were PCA of selected from consumers with age 24 – 59 years old. The same panellists were regrouped consumer into 2 groups of economic status (low and middle) with age 24 – 59 years old, and also preference of regrouped into 2 gender, male and female, selected from all consumers. tempe • Ethnic group affected the consumer preference to aroma of fried and boiled tempe as well as taste of fried tempe, significantly. Age affected the consumer preference to aroma of raw and boiled tempe. Education level only affected the consumer preference to aroma of fried tempe (Table 3). • The economic status of the consumers affected the preference to tempe, whereas gender did not affect (data is not shown due to the limited space). • PCA of consumer preference to tempe was presented in Figure 2.