Optimization of Tempeh-Based Protein Shake Formulations as a Functional Nutritional Alternative for Physically Active Individuals

Abstract

Tempeh, a traditional fermented soybean product, is widely recognized for its high protein content and health benefits. As protein plays a crucial role in muscle recovery and immune function, developing an affordable and high-quality tempeh-based protein shake may benefit physically active individuals. This study aimed to formulate and evaluate tempeh-based protein shakes by analyzing their nutritional composition and sensory properties. Three formulations were prepared using varying ratios of tempeh flour (50 g, 40 g, 30 g) and oat flour (28 g, 48 g, 67 g), combined with almond powder, cocoa powder, stevia, salt, and water. Each formulation was standardized to provide approximately 28 grams of protein per serving. Proximate analysis was conducted to determine moisture, protein, fat, carbohydrate, ash, and crude fiber content. Sensory evaluation was performed using a hedonic scale by 30 semi-trained panelists, assessing taste, texture, aroma, and appearance. The results indicate that tempeh-based protein shakes offer a promising nutritional profile and received positive sensory acceptance, suggesting their potential as a functional food option for active individuals.