Textural and Sensory Evaluation of Tempeh-Based Burger Patties Formulated with Transglutaminase, Wheat Gluten, and Sodium Tripolyphosphate

IRAKIZA GIDEON, Dr. Fiametta Ayu Purwandari, STP, M.Sc.; Dr. Rini Yanti, STP, MP

2026 | Tesis | S2 Ilmu dan Teknologi Pangan

Mencapai tekstur menyerupai daging masih menjadi tantangan utama dalam pengembangan analog daging berbasis nabati. Penelitian ini mengkaji pengaruh individual dan interaktif transglutaminase (TGase), gluten gandum (WG), dan natrium tripolifosfat (STPP) terhadap sifat tekstur dan sensoris patty burger berbasis tempe. Rancangan faktorial penuh digunakan untuk mengevaluasi keberadaan/ketiadaan TGase, WG, dan STPP pada konsentrasi masing-masing sebesar 0,73%, 12,81%, dan 0,22%, yang menghasilkan delapan formulasi (F1–F8), dengan burger ayam (F9) sebagai referensi positif. TGase, gluten, dan STPP secara signifikan memengaruhi kekerasan dan daya kunyah melalui efek utama maupun interaksi (p < 0>

Achieving a meat-like texture remains a major challenge in plant-based meat analogues. This study investigated the individual and interactive effects of transglutaminase (TGase), wheat gluten (WG), and sodium tripolyphosphate (STPP) on the textural and sensory properties of tempeh-based burger patties. A full factorial design evaluated TGase, WG, and STPP at present/absent levels and concentrations of 0.73%, 12.81%, and 0.22%, respectively, generating eight formulations (F1–F8), with chicken burger (F9) as a positive reference. TGase, gluten, and STPP significantly affected hardness and chewiness through main and interaction effects (p < 0>

Kata Kunci : Tempeh; Meat analogue; Transglutaminase; Wheat gluten; Sodium tripolyphosphate; Texture; Sensory properties