Synthetic meatball gluten-Tempe is one of diversification of products that can be
consumed by vegetarians. This study aims to determine the effoct of the addition of tempeh and
gluten-starch so produced synthetic balls with good quality and preferred by consumers. This
research using completely randomized design with two factors: comparison of gluten-soybean
(80:20, 70:30, 60:40) and the addition of starch (5, 7.5; 10%) and each factor of three
replicates. Results showed that the best treatment is obtained at the ratio 80:20 tempe glutenstarch
with the路 addition of 10% with the synthetic ball that has criteria: moisture content
60.41%, 21.59% of total protein content, soluble protein content of 2.89 %, 15.44% starch
content, fiber content 5.89%, the texture of 0.28 mm I mg.dt
