Textural and Sensory Properties of Yanggaeng Prepared with the Addition of Tempeh Powder

This study investigated the correlation between the texture profile analysis and consumer preferences of Yanggaeng incorporating tempeh powder (TP), a traditional Indonesian ingredient.Various percentages of TP (0%, CON; 2%, TP2; 4%, TP4; 6%, TP6) were incorporated into white bean paste-based Yanggaeng.The textural characteristics of Yanggaeng, including hardness, adhesiveness, resilience, cohesion, springiness, gumminess, and chewiness, were evaluated after the addition of TP.The TP treatment resulted in significant alterations to the texture of Yanggaeng, manifesting in heightened hardness, resilience, cohesion, and gumminess, likely influenced by the elevated protein content.The analysis of consumer preferences revealed that TP6 received the highest ratings for color, scent, bean aroma, and chewiness.To summarize, based on our results, TP6 seems to be the best option for improving both the textural and sensory qualities of Yanggaeng.Furthermore, our results may serve as foundational information for innovation in food production using tempeh.