FORMULASI DAGING ANALOG BERBASIS TEPUNG KACANG MERAH DENGAN VARIASI PENAMBAHAN GLUTEN DAN ISOLAT PROTEIN KEDELAI

Red bean flour-based analog meat has the disadvantage that the resulting texture is hard because red bean flour does not have gluten content that can provide a chewy texture to analog meat. Therefore, the addition of gluten and soy protein isolate is needed to improve the physicochemical quality of analog meat. The purpose of this study was to determine the effect of the addition of gluten and soy protein isolate on the physicochemical and organoleptic properties of analog meat and to determine the best formulation of red bean flour analog meat with variations in the addition of gluten and soy protein isolate.
The study consisted of one factor, namely the variation of gluten addition and soy protein isolate consisting of six levels, namely, A1 (65%:35%), A2 (60%:40%), A3 (55%:45%), A4 (50%:50%), A5 (45%:55%), and A6 (40%:60%)
which were repeated three times. The study used a simple randomized complete block design (CRD). The results were analyzed using Analysis of Variance (ANOVA) followed by DMRT test at 5% level. The best treatment was analyzed using the De Garmo method.
The results showed that the variation of gluten addition and soy protein isolate had a significant effect on moisture content, fat, protein, carbohydrate, crude fiber, texture and organoleptic test (color, texture, aroma and overall). Treatment A2 (60%:40%) is the best treatment with the results of water content of 50.93%, ash content of 1.02%, fat content of 3.46%, protein content of 15.24%, carbohydrate content of 29.66%, crude fiber content of 2.87%, texture of 11.63 N and organoleptic color getting a score of 1.87 (very not bright approaching not bright), aroma getting a score of 2 (not languorous), texture getting a score of 4.07 (chewy) while for the overall parameters A2 treatment gets a score of 3.67 (rather like approaching like).