The effect of porang proportion on the characteristics of vegetarian tempeh patties burger

Abstract

The development of veggie burger patties products is increasing along with changes in people's lifestyles that are more concerned with a healthy product. Tempeh is a source of vegetable protein that has various health benefits. Glucomannan from porang tubers acts as a texture-forming material in food products. This study aimed to determine the effect of the proportion of porang on the characteristics of the veggie burger made from tempeh. This study was arranged in a completely randomized design with treatment proportions of porang:tempeh (75:25); (50:50); (25:75) compared to control (100% tempeh). Parameters observed included colour, cooking loss, cooking yield, hardness and proximate content. The results showed that the treatment had a significant effect on the colour of the burger before and after frying, cooking loss, cooking yield, and moisture content. The use of porang had increased the water content of patties burger. The proportion of porang:tempeh (25:75) produced a patties burger with the lowest cooking loss and the highest cooking yield. The proximate content of burger patties in the proportion of porang:tempeh (25:75) had a value that was not significantly different from the control (100% tempeh).