Development of Healthy Dried Wild Betel Leaf Tempeh with Miang Kham Sauce

Abstract

This study aimed to (1) investigate current innovations and production techniques in tempeh manufacturing, (2) develop a production process for dried wild betel leaf tempeh coated with Miang Kham sauce, and (3) evaluate the product characteristics assessed by experts as well as consumer acceptance of the developed product. The research was carried out in three phases: reviewing innovations in contemporary tempeh production, developing the formulation and production process using varying amounts of powdered wild betel leaf, and assessing consumer satisfaction with the prototype product. The findings revealed that the addition of 15 grams of powdered wild betel leaf resulted in the most desirable balance of aroma, color, texture, and structural stability. This formulation retained the characteristic fermented flavor of tempeh while harmonizing with the herbal aroma of wild betel leaf and the sweet–spicy–tangy profile of Miang Kham sauce. Consumers demonstrated a high level of acceptance regarding the product’s taste, appearance, and perceived healthfulness. Overall, the study highlights the potential of integrating Thai medicinal herbs with plant-based protein products to enhance nutritional value, create distinctive sensory qualities, and increase the value of local ingredients in response to current health-oriented consumption trends.