Fatty acid profile of paste, sensory quality, and microstructures surface of patty added with red fruit paste (Pandanus conoideus Lamk)

Abstract

This study aimed to determine the sensory quality and the microstructure surface of the patty added with red fruit paste (RFP). An experimental method was employed with a completely randomized design in this study. The addition of RFP consisted of four treatments with three replications of each treatment. Since RFP was a substitute for animal fat in the patties mixture, the paste levels in the treatment were R0 (control), R1 (5% RFP), R2 (10%), and R3 (15%). Sensory quality was checked by a hedonic test for texture, taste, color, and juiciness and the microstructure was examined by comparing the patty samples before and after the cook. However, before the red fruit paste was being applied to the patties, the fatty acid profile was analyzed using gas chromatography. The chromatogram graph showed that red fruit paste is rich in fatty acids, dominated by oleic acid, palmitic acid, and omega 9 fatty acids. Hence, the results indicated that the addition of RFP significantly (P<0.05) increased the sensory quality parameter score. Patties with 15% RFP had the highest value for texture, taste, color, and juiciness while the control treatment had the lowest value for texture, taste, color, and juiciness. The surface of the patty microstructure was described based on the shape on the patty’s surface between R0 and R3. The appearance of the patty before and after the cook looked different. The results of microscopic observations on patties support the sensory value of R3, especially in texture and juiciness for the surface of the patties in the R3 treatment was flatter, not rough, and looked softer than the control treatment.