The effect of rising Monascus fermented durian seed concentration on physicochemical and organoleptic properties of meat analog consisted of sweet potato flour and gluten

Abstract

Meat analog (MA) is an innovative, versatile food product that has a texture, colour, and flavor which resembles beef but made from vegetable ingredients. MA can be prepared by combining the flour of sweet potato with gluten. To enhance the colour of MA, some colouring agents are recommended such as Monascus Fermented Durian Seed (MFDS). This study aimed to evaluate the effect of MFDS on the physicochemical and organoleptic properties of meat analog consisting of sweet potato flour and gluten. The experimental design employed a Randomized Complete Block Design (RCBD) with one factor, namely the concentration of MFDS which consist of five levels (0%, 0.2%, 0.4%, 0.6%, and 0.8%) each replicated five times. Findings revealed that MFDS had a significant effect on colour objectively and organoleptic properties (colour preference, taste, texture), but did not have any significant effect on moisture content and texture (hardness, cohesiveness, springiness). The higher the concentration MFDS, the higher redness, colour preference, and texture preference of meat analog. Based on performed organoleptic tests, the best treatment was the addition of 0.6% MFDS which produces meat analog with moisture content of 48.01%; lightness 54.4; redness 7.4; yellowness 13.9; chroma 15.3; o hue 63.4; hardness 1992.688 g; cohesiveness 0.696; springiness 0.941; and water activity (aw) 0.946.