Abstract

THE EFFECT OF RAW ALMOND AND TEMPEH FILTRATES PROPORTION ON SENSORY QUALITY AND ACCEPTANCE THE PROTEIN-MULTIVITAMIN SUPPLEMENT FOR THE ELDERLY

Tukiran*, Mauren Gita Miranti, Idah Dianah Wati and Fauzia Indah Sabila

Abstract

Elderly is an age where the function and structure of the body changes, as a result there is a decrease in the effectiveness of the use of nutrients so that it can cause typical nutritional problems. To avoid this problem, in addition to adjusting the diet in sufficient quantities, consumption of supplements is also needed to support the nutrition of the elderly. This study aims to 1) determine the effect of the proportion of raw almond and tempeh filtrates on the sensory quality of the protein-multivitamin drink supplement; 2) know the best formula of the supplement; and 3) know the data received by the panelists on the supplement. The method used in this research is descriptive qualitative using data collection techniques of organoleptic test with a Likert scale. The used components of organoleptic instruments includes color, aroma, viscosity, taste, and acceptance. Data were analyzed using multiple ANOVA and then tested using Duncan. The panelists involved in this study were 100 people consisting of semi-trained and untrained panelists. The results showed 1) the proportion of raw almond and tempeh filtrates had an effect on color, thickness, and taste, but had no effect on aroma and preference; 2) the chosen formula is F3 with a ratio of 3: 1; and 3) The respect acceptances at α 0.05 of F1, F2 and F3 are 2.18; 2.25; and 2.55. This study indicated that the use of raw almond and tempeh filtrates has the potential to be accepted by the public as a protein-multivitamin drink supplement.

Keywords: raw almond filtrate; tempeh filtrate; sensory quality; supplement; proteinmultivitamin drink.