Quality Characteristics of Sponge Cake Using Tempeh Powder

In this study, tempeh powder was substituted at 0, 10, 20 and 30% in the preparation of sponge cake to determine the feasibility of developing bakery products using tempeh and to investigate the quality characteristics of sponge cake substituted with tempeh powder. The specific gravity and baking loss were the lowest in the control group and increased significantly with increasing levels of tempeh powder replacement. With increasing tempeh powder substitution, moisture content decreased. Volume and specific loaf volume were the highest in the control and decreased with increasing tempeh powder substitution. However, at 10% tempeh powder substitution, they were not significantly different from the control. For colour, the L-value was higher in the control. It decreased with increasing tempeh powder substitution in both crust and crumb. The a value decreased with increasing tempeh powder substitution in the crust and increased in the crumb. The b-value was the lowest for the control. It increased with increasing tempeh powder substitution. Bread scoring showed that control had the highest scores for both external and internal characteristics, followed by 10%20%30% tempeh powder. For texture, the control had the lowest hardness, followed by 10%20%30% tempeh powder. The sensory evaluation showed that there were no significant differences between the samples in terms of overall acceptability. Therefore, this study suggests that 10% tempeh powder substitution is sufficient for sponge cake production. It can be used as a basis for the development of bakery products using tempeh.