Pengembangan Formulasi Produk dan Alur Produksi Inovasi Bakso Tempe

Meatballs are a popular food product in Indonesia with potential for development through the use of local raw materials such as tempeh. This study aimed to develop a tempeh meatball formulation, assess consumer acceptance of the developed formulations, and establish a production workflow based on the best formulation. The study employed the 4D Research and Development (R&D) model with a quantitative descriptive approach, involving formulation development and organoleptic testing of two formulations (F1 and F2) by 50 untrained panelists. Results from the "Define" stage (based on expert judgment) led to the selection of reference recipe A3 as the development basis; subsequently, two formulations were created in the "Design" stage: F1 (50% tempeh) and F2 (60% tempeh). In the "Develop" stage, both formulations underwent organoleptic testing by 50 panelists, identifying F1 as the superior formulation. Finally, in the "Disseminate" stage, product promotion was conducted via WhatsApp and Instagram. Consumer acceptance results indicated that F1 (50% tempeh) was the best formulation, achieving an overall score of 4.12 ("like"), with specific scores of 4.32 for taste ("like very much"), 4.09 for color ("like"), 4.06 for aroma ("like"), and 4.01 for texture ("like"). A production workflow was established based on the F1 formulation, comprising preparation, processing, and finishing stages. This workflow is supported by a Bill of Materials (BOM), production resource requirements, a production capacity of 52 meatballs per cycle, and an estimated production time of 77 minutes, thereby serving as a guideline for executing the tempeh meatball production process systematically, consistently, and in alignment with the needs of small-scale food businesses.

Bakso merupakan produk pangan yang populer di Indonesia dan berpotensi dikembangkan melalui pemanfaatan bahan baku lokal seperti tempe. Penelitian ini bertujuan untuk mengembangkan formulasi produk bakso tempe, mengetahui tingkat penerimaan konsumen terhadap formulasi yang dikembangkan, serta menyusun alur produksi berdasarkan formulasi terbaik. Penelitian menggunakan metode Research and Development (R&D) model 4D dengan pendekatan deskriptif kuantitatif melalui pengembangan formulasi dan uji organoleptik terhadap dua formulasi (F1 dan F2) oleh 50 panelis tidak terlatih. Hasil penelitian menunjukkan tahap Define dari expert judgement, resep acuan A3 dipilih sebagai dasar pengembangan, kemudian dikembangkan menjadi dua formulasi, tahap Design yaitu F1 (50% tempe) dan F2 (60% tempe), tahap develop kedua formulasi diuji melalui uji organoleptik sebanyak 50 panelis untuk menentukan formulasi terbaik yaitu formula F1, pada tahap terakhir yaitu Disseminate Penyebarluasan produk dilakukan promosi melalui platform whatsapp dan instagram.Tingkat penerimaan konsumen menunjukkan formulasi F1 (50% tempe) merupakan formulasi terbaik Formulasi F1 memperoleh nilai keseluruhan sebesar 4,12 (suka), dengan nilai rasa 4,32(sangat suka), warna 4,09(suka), aroma 4,06(suka), dan tekstur 4,01(suka). Alur produksi disusun berdasarkan formulasi terbaik, yaitu formula f1 F1, yang meliputi tahapan persiapan, pengolahan, dan finishing. Penyusunan alur produksi didukung oleh Bill of Materials (BOM), kebutuhan sumber daya produksi, kapasitas produksi sebanyak 52 butir bakso per siklus, serta estimasi waktu produksi selama 77 menit, sehingga dapat menjadi pedoman pelaksanaan proses produksi bakso tempe secara sistematis, konsisten, dan sesuai dengan kebutuhan usaha pangan skala kecil.