| dc.description.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 | id |
