PENGARUH PROPORSI SPIRULINA (Arthrospira platensis) DAN TEPUNG KEDELAI (Glycine max L. Merrill) BESERTA SUHU PENGUKUSAN TERHADAP KARAKTERISTIK FISIKOKIMIA PATTY BURGER DAGING ANALOG

The development of plant-based analog meat has become one of the alternative approaches to support food diversification. Spirulina is recognized for its high protein content and natural pigments, which have the potential to enhance the nutritional and functional value of food products. This study aimed to analyze the effect of varying proportions of spirulina and soybean flour at different processing temperatures. The experiment was arranged using a two-factor Randomized Block Design (RBD), consisting of proportion variation and temperature. The results indicated that the best treatment was the formulation containing 10% spirulina and 32% soybean flour processed at 90°C. This treatment produced a moisture content of 47.79%, ash content of 2.64%, protein content of 12.39%, fat content of 7.06%, and carbohydrate content of 31.54%. The WHC was 28.47%, while the OHC was 1.75%. The color intensity values were L 2.43, a 0.06, and b 2.06. Texture profile analysis showed hardness of 2.34, gumminess of 0.96, cohesiveness of 0.44, adhesiveness of -0.0007, and adhesiveness force of -0.19. Organoleptic revealed scores of 5.24 for taste, 5.46 for aroma, 3.10 for texture, and 5.41 for color.