Optimasi formulasi meat analog dengan penambahan rumput laut menggunakan mixture design

Abstract

ENDINA FATIHAH YASMIN. Optimization of Analog Meat Formulation with the Addition of Seaweed Using Mixture Design. Supervised by BAMBANG RIYANTO, UTAMI DYAH SYAFITRI, and JOKO SANTOSO. Meat analog or alternative meat based on vegetable protein have given consumers preference for health aspects. The potential of natural ingredients with special characteristics in seaweed can offer a new perspective on the functional value of meat analog. The design and strategy of reformulation become very important. This study aims to determine the optimum formula for analog meat with the addition of seaweed using a mixture design. The research includes characterization of constituent materials, manufacture of meat analog with addition of seaweed, an optimization of formulation and characterization of meat analog with addition of seaweed. The optimal mixture design formula produces analog meat with the proportion of 40% soybean flour, 45% seaweed flour, 15% corn flour. Meat analog with the addition of seaweed with a diameter of 5 cm, thickness of 2 cm, and weight of 50 g has a sensory appearance of fibrous yellowish brown color and a distinctive taste of meat. Meat analog also has the characteristics of hardness 2385.90, springiness 0.83, chewiness 1.52, WHC 6.19%, protein content 10.16%, carbohydrates 46,79% and 2.50% ash, all of resembled commercial meat analog and complied with SNI 8503-2018 regarding burgers. Keywords: alternative protein, meat analog, mixture design, seaweed