Development of a Protein- and Fiber-Enriched Instant Powdered Drink from Tempeh and Defatted Coconut Flour (DCF) Using Foam-Mat Drying

Insufficient protein and dietary fiber intake in Indonesia calls for practical, nutrient-dense foods. This study evaluated an instant powdered drink combining tempeh puree and defatted coconut flour (DCF), produced by foam mat drying, in four formulations (tempeh puree:DCF, g): F1 (40:8), F2 (45:6), F3 (50:4), and F4 (55:2), with two batches each. Formulation significantly affected (p < 0.05) rehydration time (86.15–89.32 s), dietary fiber (3.86–7.29%), fat, and the acceptance of aroma, taste, and aftertaste (4.66–6.04; n = 50), but not moisture, solubility, hygroscopicity, protein, or color acceptance. Higher DCF levels increased fiber but reduced acceptability, whereas higher tempeh puree levels improved acceptability without changing protein, revealing a trade-off between nutritional quality and sensory acceptability. F2 offered the best balance, with protein (13.25 g/100 g) and fiber (6.00 g/100 g) nominally meeting the “source of protein” and “high in fiber” claim thresholds.