Formulation of a tempeh and mocaf flour-based analog nugget with the addition of red spinach

Abstract

Tempeh, a protein-rich ingredient, and mocaf flour and red spinach, which are high in dietary fiber, have potential
as functional food ingredients. This study aimed to determine the optimal ratio of tempeh to mocaf flour and the
appropriate concentration of red spinach to produce an analog nugget with desirable chemical, physical, and
sensory properties. A factorial Randomized Block Design (RBD) was applied, with two factors: the tempeh-to-mocaf
flour ratio (2:1, 3:1, and 4:1) and red spinach concentration (10%, 15%, and 20% per 300 g of dough). Analyses
included moisture, fat, fiber, protein, and cooking loss. Sensory attributes (color, taste, aroma, and texture) and
color value (L*) were also evaluated. Ash and carbohydrate contents were determined for the best treatment. The
results demonstrated that tempeh and mocaf flour can substitute chicken meat and wheat flour in nugget
production. The optimal formulation consisted of a tempeh-to-mocaf flour ratio of 4:1 with 20% red spinach,
yielding an analog nugget with 60.67% moisture, 2.93% fat, 14.96% fiber, 32.81% protein, 1.30% ash, 2.29%
carbohydrate, 19% cooking loss, and neutral sensory acceptance for color, aroma, texture, and taste.

Keywords: nugget, analog, tempeh, mocaf, red spinach