Virtual Booth

Tempeh Patty is a plant-based product designed as a unique, healthy alternative to conventional meat patties, made with tempeh as the main ingredient. This product aims to enhance the nutritional and sensory qualities of tempeh-based foods through the incorporation of vegetables (shiitake mushrooms and carrots) and herbs. Two variations of Tempeh Patty were produced. The production process began by steaming and mashing the tempeh before mixing it with the other ingredients. Shiitake mushrooms, onions, carrots, and herbs were sautéed to enhance their umami flavour. Both formulations were then combined with textured vegetable protein, breadcrumbs, eggs, salt, and black pepper, shaped into round patties, chilled for 30 minutes, and deep-fried until golden brown. A sensory evaluation was conducted with 60 panelists to compare the two variations of Tempeh Patty: Variation 1 (V1), a tempeh patty with black pepper and shiitake mushrooms, and Variation 2 (V2), a tempeh patty with black pepper and carrots. The products were evaluated based on appearance, taste, texture, aroma, and overall acceptability. The results showed that V1 was the most preferred formulation for overall acceptability, primarily due to the inclusion of shiitake mushrooms, which contributed to a richer flavour and a more appealing aroma.