Physical and Sensory Properties of Synbiotic RUTF Based on Local Foods: Tempeh, Cowpea, Banana, and Probiotics

Veriani Aprilia^{1, 2,} , Herwinda Kusuma Rahayu^{1, 2}, Siska Ariftiyana^{1, 2}, Khomsa Fadhilah Alhakim³, Davanita Nurriza¹, Elvi F.I. Siando¹ and Dwi Kusumawati¹

¹Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia

²Alma Ata Center for Healthy Life and Food, Universitas Alma Ata, Yogyakarta, Indonesia

³RSUD Bendan Kota Pekalongan, Pekalongan, Indonesia

Cite this paper:
Veriani Aprilia, Herwinda Kusuma Rahayu, Siska Ariftiyana, Khomsa Fadhilah Alhakim, Davanita Nurriza, Elvi F.I. Siando and Dwi Kusumawati. Physical and Sensory Properties of Synbiotic RUTF Based on Local Foods: Tempeh, Cowpea, Banana, and Probiotics. Journal of Food and Nutrition Research. 2026; 14(10):204-210. doi: 10.12691/jfnr-14-10-2

Abstract

Ready-to-Use Therapeutic Food (RUTF) is a high-energy food used to address malnutrition in children. However, its paste-like form may be less acceptable to children in certain regions. Developing RUTF from locally available food ingredients may improve its acceptability among the target population. This study aimed to analyze the sensory and physical properties of RUTF developed from local food ingredients, namely cowpeas, tempeh, and banana, and supplemented with probiotics. The formulation consisted of tempeh flour, cowpea flour, banana flour, milk powder, powdered sugar, vegetable oil, probiotics, and a mineral mix in accordance with the requirements of the Codex Alimentarius. The treatments consisted of different proportions of cowpea and tempeh flour: FA (0:100), FB (25:75), FC (50:50), FD (75:25), and FE (100:0). Sensory analysis was conducted using a paired-comparison test involving 30 semi-trained panelists and an acceptance test involving 31 mother–child pairs. The physical properties analyzed included color, morphology, particle size, and viscosity of the RUTF. Statistical analyses were performed using one-way analysis of variance (ANOVA), followed by Duncan’s multiple range test (DMRT) to determine differences among treatment groups. The paired-comparison test was analyzed using a two-tailed binomial test. The results showed that although the paired-comparison test indicated that the addition of probiotics affected the taste and color of the RUTF, the products remained acceptable to mothers and children. The sensory findings were supported by the physical property analyses, which showed an increase in lightness (L*) and decreases in a* and b* values as the proportion of cowpea flour increased relative to tempeh flour. A higher proportion of cowpea flour was not associated with particle size, whereas viscosity significantly decreased. Further research is warranted to evaluate the efficacy of the developed RUTF in the target population, particularly children with malnutrition.

Keywords:
RUTF cowpea banana probiotics tempeh

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