Optimasi Preferensi Sensori dan Kekenyalan Plant-Protein Substitute Nugget Berbasis Tempe Edamame (Glycine Max (L.) Merrill)

Abstract

Produk Plant-Protein Substitute Nugget (PPSN) berbasis tempe edamame ditujukan untuk menggantikan penggunaan kedelai impor. PPSN kedelai memiliki preferensi sensori yang baik namun teksturnya kurang kenyal. Penelitian ini bertujuan untuk memperoleh formula optimum pada nugget ayam dengan substitusi tempe edamame yang secara preferensi sensori dan kekenyalan baik. Optimasi formula dilakukan menggunakan mixture design pada piranti lunak Design Expert 13.0®. Variabel bebas yang digunakan adalah daging ayam dan tempe edamame. Respon pada proses optimasi adalah warna, aroma, rasa, tekstur, overall, nilai warna (CIE L*a*b*), kekenyalan, dan WHC (expressible water). Hasil penelitian berhasil memperoleh PPSN dengan nilai preferensi keseluruhan setara dalam nilai PPSN tempe kedelai, dan nilai kekenyalan lebih baik. Komposisi formula optimum adalah daging ayam 34% dan tempe edamame 26% dengan nilai desirability sebesar 86,1%. Formula optimum memiliki nilai rating hedonik pada atribut warna sebesar 5,8, aroma 5,9, rasa 5,6, tekstur 5,2, overall 5,6, L* 65,94, a* -1,89, b* 29,40, kekenyalan 0,6861, dan expressible water sebesar 5,6219. Atribut sensori aroma, nugget tempe edamame formula optimum memiliki kesukaan yang lebih baik daripada nugget tempe kedelai sedangkan pada atribut sensori warna, rasa, tekstur, dan overall tidak ada perbedaan signifikan diantara keduanya. Nilai kekenyalan dan WHC nugget tempe edamame formula optimum lebih baik daripada nugget tempe kedelai.

Edamame Tempe-based Plant-Protein Substitute Nugget (PPSN) has been developed to replace the soy-tempe PPSN. The sensory preference of the Soy-Tempe PPSN is good, but the texture is less chewy than the chicken nugget. Tempe edamame nuggets were developed to replace soy tempe in PPSN products. This study aims to obtain the optimum formula for chicken nuggets substituted with edamame tempe, which can successfully replace soy tempe in tempe nugget products based on sensory preference and chewiness. Formula optimization was done using a mixture design on Design Expert 13.0® software. The independent variables used were chicken meat and edamame tempeh. Responses to the optimization process are color, aroma, taste, texture, overall sensory acceptance, color value (CIE L*a*b*), elasticity, and WHC (expressible water). This research has successfully replaced the soy-tempe with the edamame-tempe. The optimum formula composition is 34% chicken meat and 26% edamame tempeh, with a desirability value of 86.1%. The optimum formula has a hedonic rating value on the color attribute of 5.8, aroma 5.9, taste 5.6, texture 5.2, overall 5.6, L* 65.94, a* -1.89, b* 29 .40, elasticity 0.6861, and expressible water 5.6219. On the sensory attributes of aroma, the optimum formula edamame tempe nuggets have a better preference than soybean tempe nuggets, while on the sensory attributes of color, taste, texture, and overall there is no significant difference between the two. The optimum formula elasticity and WHC values of edamame tempeh nuggets were better than soybean tempeh nuggets.