Growing interest in functional foods has encouraged researchers to develop products that provide benefits beyond basic nutrition. Protein-rich foods containing essential amino acids and antioxidant compounds are increasingly valued because they may help maintain muscle health, improve nutritional status, and protect the body from oxidative stress associated with chronic diseases.
Tempeh, one of Indonesia's best-known fermented soybean products, is naturally rich in protein, BCAAs, dietary fiber, and isoflavones. However, its relatively short shelf life limits wider commercial applications. Transforming fresh tempeh into flour offers a practical solution by extending storage stability while preserving its nutritional value. The researchers paired tempeh flour with purple sweet potato, a crop recognized for its high anthocyanin content and antioxidant activity, to create a functional bakery product that is both nutritious and appealing to consumers.
The research also responds to growing consumer demand for healthier snack options made from local agricultural products. Functional cookies are considered an attractive food vehicle because they are convenient, widely accepted across age groups, and have a longer shelf life than many fresh foods. Developing products from Indonesian ingredients may also contribute to local food diversification while increasing the economic value of agricultural commodities.
Simple Experimental Design Evaluated Nutrition and Consumer Acceptance
The research team produced three cookie formulations using different proportions of tempeh flour and purple sweet potato while keeping the remaining ingredients consistent.
- Formula 1 (F1): 50 g tempeh flour + 10 g purple sweet potato
- Formula 2 (F2): 40 g tempeh flour + 20 g purple sweet potato
- Formula 3 (F3): 30 g tempeh flour + 30 g purple sweet potato
The study involved laboratory measurements of nutritional composition, moisture content, production cost, and color characteristics. Consumer acceptance was evaluated through sensory testing involving 15 semi-trained panelists, who assessed color, aroma, taste, texture, and overall preference using a seven-point hedonic scale. Statistical analysis was then used to compare the three formulations.
Formula 1 Delivered the Highest Nutrition
Among the three formulations, Formula 1 provided the greatest nutritional value because it contained the highest proportion of tempeh flour.
Per 50-gram serving, Formula 1 contained:
- 208.78 kcal of energy
- 8.25 g protein
- 5.43 g fat
- 32.40 g carbohydrates
Protein content gradually declined as the proportion of tempeh flour decreased, confirming that tempeh remained the primary contributor to the cookies' nutritional density. All formulations met Indonesia's national standard for minimum protein content in cookies.
Formula 3 Was the Most Economical and Most Preferred
Although Formula 1 offered the highest nutritional value, Formula 3 emerged as the most commercially attractive option.
The production cost of Formula 3 was approximately IDR 3,945 per 50-gram serving, making it the least expensive formulation among the three. Formula 1 cost approximately IDR 4,345 per serving, while Formula 2 required around IDR 4,145. Lower production costs were mainly achieved by reducing the proportion of tempeh flour, one of the more expensive ingredients.
Consumer testing also favored Formula 3.
Panelists gave Formula 3 the highest scores for:
- Overall acceptance
- Taste balance
- Texture
- Visual appearance
The combination of equal proportions of tempeh flour and purple sweet potato created a balanced flavor profile that combined the savory characteristics of tempeh with the natural sweetness of purple sweet potato. Formula 3 also displayed a darker appearance due to its higher anthocyanin content.
No Significant Statistical Differences Among Formulations
Despite differences in average sensory scores, statistical analysis found no significant differences among the three formulations for color, aroma, taste, texture, or overall acceptance.
This finding indicates that consumers generally accepted all three cookie formulations, providing flexibility for future product development depending on nutritional priorities or production costs.
Moisture Content Remains a Challenge
One important finding was that all formulations exceeded Indonesia's recommended moisture limit for commercial cookies.
Higher moisture content can shorten shelf life by encouraging microbial growth and reducing product crispness. The researchers therefore recommend optimizing baking conditions before commercial production to improve product stability and storage performance.
Potential Benefits for Nutrition and Local Food Innovation
The study highlights the potential of combining Indonesian staple ingredients to produce affordable functional foods with added health value.
Cookies enriched with BCAAs may help support protein intake, particularly among individuals with increased nutritional requirements, while antioxidants from purple sweet potato may contribute to protecting cells from oxidative damage. Beyond nutritional benefits, the product also demonstrates how local agricultural resources can be transformed into higher-value food products suitable for broader markets.
The findings may benefit food manufacturers, nutrition professionals, small and medium-sized enterprises, and policymakers seeking to promote healthier locally produced foods while strengthening Indonesia's food industry.
Researchers Recommend Further Development
According to An-nisa Visi Asmara and colleagues from Universitas Muhammadiyah Surakarta, TUBIC demonstrates strong potential as a functional snack that combines high nutritional value with consumer acceptability. The researchers recommend further laboratory analysis to directly measure BCAA concentrations and antioxidant activity, optimize baking conditions, evaluate microbiological safety and shelf life, and conduct larger consumer studies before commercialization.
Author Profile
An-nisa Visi Asmara is a researcher in the Professional Dietitian Program, Faculty of Health Sciences, Universitas Muhammadiyah Surakarta, Indonesia. Her research focuses on clinical nutrition, functional foods, and nutrition-based product development.
Khantsa Mastura is affiliated with the Professional Dietitian Program, Faculty of Health Sciences, Universitas Muhammadiyah Surakarta, with research interests in community nutrition and functional food innovation.
Dwi Sarbini is a lecturer and researcher at the Faculty of Health Sciences, Universitas Muhammadiyah Surakarta, specializing in nutrition science, dietetics, and functional food development.
Source
Asmara, A. V., Mastura, K., & Sarbini, D. (2026). Development of Tempeh Flour and Purple Sweet Potato-Based Cookies (TUBIC) Rich in Branched-Chain Amino Acids (BCAAs) and Antioxidants. Indonesian Journal of Agriculture and Environmental Analytics (IJAEA), Vol. 5, No. 2, pp. 393–408.
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