Development and Acceptability of Vegetable-Enriched Tempeh Patty
Keywords:
Patty, Tempeh, Vegetable-based product, Sensory evaluation, Soybean foodAbstract
Tempeh Patty is a plant-based product developed as a healthy alternative to conventional meat patties, using tempeh as the primary ingredient. Its nutritional and sensory qualities were enhanced through the addition of vegetables and herbs. Two formulations were produced: Variation 1 (V1) with black pepper and shiitake mushrooms, and Variation 2 (V2) with black pepper and carrots. The production process involved steaming and mashing tempeh, sautéing vegetables and herbs, mixing with textured vegetable protein, breadcrumbs, eggs, and seasonings, then shaping, chilling, and deep-frying the patties. Sensory evaluation by 60 panelists showed V1 achieved the highest overall acceptability.
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Copyright (c) 2026 Mrs. Khazainah Binti Khalid, Mr. Mushaireen bin Musa, Miss Siti Solehah binti Abdul Talib, Miss Nur Hidayah binti Azman, Miss Ani Farzana binti Zamrud, Miss Mohaini binti Mohamed@Naba
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