Pengaruh Penambahan Tepung Jamur Tiram dan Tepung Jamur Kancing pada Daging Analog Berbasis Tepung Porang

Mukti, Yayon Pamula and Wijaya, Jessica and Purwanto, Maria Goretti Marianti and Sukweenadhi, Johan (2024) Pengaruh Penambahan Tepung Jamur Tiram dan Tepung Jamur Kancing pada Daging Analog Berbasis Tepung Porang. Indonesian Journal of Biotechnology and Biodiversity, 8 (2). pp. 84-92. ISSN 2581-0014; E-ISSN 2657-1404

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Abstract

The increase in human population, health awareness, sustainability of animal protein, environmental pollution, as well as economic reasons and certain religious beliefs, have driven innovations in plant-based meat. Gluten, which is usually used as a basic ingredient for making plant-based meat analogs, is starting to be replaced due to its correlation with celiac disease and the high value of wheat imports in Indonesia. Glucomannan in porang flour is known as a local wisdom that provides health benefits and has a high selling value. Substitution of garbanzo beans (Agaricus bisporus) flour improved organoleptic quality and iron in making meat analog. Oyster mushrooms (Pleurotus ostreatus) and table mushrooms are widely cultivated for commercial purposes and have protein content, fiber, aroma, and distinctive umami taste. Analog meat made from glucomannan flour has a lower protein content and a less pleasant taste when compared to animal meat. This study aims to determine the effect of the addition of oyster mushroom flour and table mushroom flour on protein, iron, and sensory acceptance of porang flour-based analog meat. Protein and iron content increased significantly in the addition of oyster mushroom flour (P2) 200% and table mushroom (P4) 202% compared to the control. The highest organoleptic score, total protein, iron, and dietary fiber content were obtained from the 70%:30% formulation (porang flour: oyster mushroom flour) with values of 2.94, 11.30% dry basis, 0.51 mg/100g, and 5.62%, respectively. This organoleptic value was the highest compared to other formulations and the negative control (K1). The combination of 70:30 porang flour and oyster mushroom flour can increase protein content and maintain the organoleptic quality of analog meat.

Item Type:	Article
Uncontrolled Keywords:	fiber, glucomannan, mushroom, plant-based meat, protein
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Technobiology > Department of Biology
Depositing User:	YAYON PAMULA MUKTI
Date Deposited:	09 Oct 2024 09:32
Last Modified:	09 Oct 2024 09:32
URI:	http://repository.ubaya.ac.id/id/eprint/47207

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