Abstract
ABSTRACT This study aims to develop plant-based burger patties using tofu and tempeh with young adults as the targeted consumers. Samples consisted of different amount of tofu and tempeh were formulated with chicken breast meat as the control. All samples were subjected to consumer acceptance tests and physical and proximate analyses. Results show that panelists preferred patties with tofu to tempeh formulated at a 70:30 ratio. The plant-based patties and meat control had significantly different (p < 0.05) proximate composition from each other, with a notably high calcium content present in the plant-based sample. Sensory acceptance test showed that the developed plant-based burger patties were less appreciated than meat control by the consumers in overall acceptability, which can be alleviated through communication on the sustainability and health benefits.
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