Pengembangan Sosis Nabati Tinggi Serat Berbasis Kacang Merah, Tepung Kacang Koro Pedang, dan Biji Chia

Abstract

Sosis nabati merupakan produk olahan tiruan daging berbahan dasar bahan-bahan nabati yang dapat menjadi alternatif pangan bagi remaja gizi lebih dan gizi kurang. Penelitian ini bertujuan mengembangkan produk sosis nabati tinggi serat berbasis kacang merah, tepung kacang koro pedang, dan biji chia. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor tiga perlakuan (F1, F2, dan F3). Analisis statistik menggunakan SPSS versi 27.0, menggunakan uji Shapiro wilk dan uji Kruskal-Wallis. Uji organoleptik melibatkan 33 panelis semi terlatih. Temuan uji organoleptik di aspek warna, penampilan, aroma, tekstur, rasa, serta keseluruhan menunjukkan F3 menjadi formula terpilih dengan rasio kacang merah, tepung kacang koro pedang serta biji chia (42%:37%:21%). Kandungan gizi 100g formula terpilih sosis yaitu energi 166 kkal; protein 8,4%; lemak total 3,9%; karbohidrat 24,2%; dan serat pangan 13,27%. Formula terpilih sosis dapat menyumbang sekitar 20% serat per takaran saji sehingga diklaim sebagai produk tinggi serat. Estimasi harga jual sosis yaitu Rp 8.000,00 per takaran saji.

Plant-based sausage is a meat-imitation product made from plant-based ingredients that can serve as an alternative food source for overweight and undernourished adolescents. This study aimed to develop a high-fiber plant-based sausage based red kidney beans, jack bean flour, and chia seeds. The research design used was a one-factor Completely Randomized Design (CRD) with three treatments (F1, F2, and F3). Statistical analysis was performed using SPSS version 27.0, utilizing the Shapiro-Wilk test and the Kruskal-Wallis test. The organoleptic test involved 33 semi-trained panelists. Organoleptic test result regarding on the aspects of appearance, color, aroma, texture, taste, and overall acceptability identified F3 as the selected formula, with a ratio of red kidney beans, jack bean flour, and chia seeds (42%:37%:21%). The nutritional content per 100g of the selected sausage formula was: 166 kcal of energy; 8.4% protein; 3.9% total fat; 24.2% carbohydrates; and 13.27% dietary fiber. The selected sausaged formula could contributes approximately 20% of the dietary fiber per serving, allowing it to be classified as a high-fiber product. The estimated selling price for the sausage formula is Rp 8,000.00 per serving size.