Abstract
Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients used are kidney bean flour, mung bean flour, and peanut flour, as well as additional ingredients such as oyster mushrooms, high protein wheat flour, and seasonings with the same percentage. Based on the analysis of the water content of the three samples, the highest value is the water content of kidney bean flour patties (25.88%). The highest ash content is indicated by mung bean flour patties which is equal to 0.08%. The highest fat content obtained by peanut patties with a value of 0.4% and the highest WHC is found in peanut patties that is 2.9867%. Meanwhile, based on the organoleptic test, the most preferred patty analog by panelists is a patty made of mung bean flour.
Highlights
Imitation meat is a product composed of vegetable protein, which is not derived from meat materials, but able to resemble original characteristics of meat
The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog
The highest is found in the variant of kidney bean as 25.88%
Summary
Imitation meat is a product composed of vegetable protein, which is not derived from meat materials, but able to resemble original characteristics of meat. Compared to the original meat, imitation meat has some features It is customizable or can be formulated to have higher nutrition values than real meat, has more homogenized result, and extended expiration date (in dried); can be customized to contain no cholesterol or animalderived fat, while having high unsaturated fat which is good for health, lower-priced (30 to 50 percent cheaper than real meat), sensed by mouth as powder or fiber of real meat with its texture, and the juiciness of the meat is controllable by adjusting the water addition (which usually comes out if real meat is cooked) when cooked by mixing it with real meat. It can be cooked as meat products such as sausages, the casing of sausages, hamburger meat, rendang, meatloaf, meatball, beefsteak, poor and other processed products (Hudaya, 1999)
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