Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

Abstract

Fresh tempeh and overripe tempeh were oven–dried and freeze–dried to produce tempeh powders. Freeze–dried tempeh powders maintained aroma while oven–drying of the same product increased color intensity of the samples. Overripe tempeh powders had higher levels of sourness, umami, bitterness, saltiness, and pungent aroma compared to fresh tempeh. Oven–dried overripe and fresh tempeh powders showed higher glutamic acid content (14.5%, 15.9%) compared to freeze–dried tempeh powders (13.9%; 13.9%) and the original tempeh cakes (12.8%, 12.6%), respectively. The results indicated potencies of fermented soybean for seasoning development.