Kajian Pembuatan Texturized Vegetable Protein (TVP) Berbasis Tepung Kecambah Kacang Komak (Lablab purpureus (L.) sweet) Sebagai Alternatif Pengganti Texturized Soy Protein (TSP) dan Aplikasi Penggunaannya pada Produk Bakso

Abstract

The objective of this research is to formulate and to produce texturized vegetable protein (TVP) made from germinated hyacinth flour and gluten which is acceptable in terms of chemical, physical and organoleptic properties. Beans are potential sources of vegetable protein in Indonesia that have protein content ranges from 18-24%. Among them, Hyacinth bean (Lablab purpureus (L) sweet) is potential to be developed. Moreover, hyacinth bean contains globulin protein that closes to soy bean. Unfortunately, hyacinth bean contains some anti nutritional compounds which can decrease the digestibility of protein (Protein digestibility index, PDI). To overcome this drawback, the germination technique was used in this present study. The study began with preparing flour from germinated hyacinth bean, then formulating germinated hyacinth flour and gluten to prepare THP (texturized hyacinth protein) by extrusion method. The obtained THP was used in preparing of beef meetballs. Extrusion proses was conducted by twin screw extruder with a temperature was 130-1400C and 240 rpm in screw rotation. In term of functional properties, it showed that the germination could increase OHC (oil holding capacity) and density, but decreased water holding capacity (WHC) and emulsification capacity of THP. The formula of 25% of gluten (F2) showed the increase in moisture and had higher protein content, OHC, density, and emulsification capacity compared to the formula of 10% of gluten (F1). Furthermore, THP prepared with F2 formula had the functional properties that closed to commercial standard TSP (Texturized Soy Protein). Subtitution of 30% beef meat with germinated THP flour in preparing meatballs were still acceptable in organoleptic test and has fulfilled Indonesia national standards ((SNI 01–3818–1995). Furthermore, this subtitution had an advantage in lowering cholesterol and in increasing dietary fiber but, unfortunately it decreased WHC and emulsion capacity, significantly.