Impact of Size Reduction, Drying Temperature, and Drying Time on Overripe Tempe Powder Quality Parameters

Tempe is a popular Indonesian plant-based protein source. Overripe tempe, an extended fermentation period of fresh tempe, has been explored as a flavor enhancer in various Indonesian cuisines. This study aimed to determine the optimal processing conditions for overripe tempe powder using RSM and central composite design in Design Expert 13.0®. Drying temperature (60°C - 80°C) and time (180 - 240 min) were tested as numerical factors, while sample shape (slices or pellets) was a categorical factor, resulting in 20 randomized experiments. The quality parameters of the produced powder—moisture content, angle of repose, browning index, whiteness index, and sensory attributes (clumpiness, color, aroma, and taste intensity)—were used to develop model equations. Correlation analysis of the models showed that drying temperature and time significantly influenced moisture content, clumpiness, and aroma intensity. Optimization of the response models identified grinding and drying at 80°C for 240 min as the best conditions. Validation confirmed that the resulting powder met the regulated moisture content standard and offered benefits such as shorter drying time and improved flowability compared to previous methods.

Drying; Overripe tempe powder; Powder quality; Response surface methodology; Size reduction

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