Pengaruh formulasi tempe jamur tiram tempe dan gluten terhadap kadar protein mutu organoleptik dan daya terima daging tiruan (fake meat)

Gabriella, Friscia Yemitha (2023) Pengaruh formulasi tempe jamur tiram tempe dan gluten terhadap kadar protein mutu organoleptik dan daya terima daging tiruan (fake meat). [["eprint_typename_tugasakhir" not defined]] (Unpublished)

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Abstract

Fake Meat adalah daging tiruan yang dibuat sedemikian rupa menyerupai daging asli. Fake Meat dapat menjadi inovasi pangan yang berpotensial sebagai alternatif pengganti daging. Bahan utama pembuatan daging tiruan (fake meat) adalah tempe, jamur tiram dan gluten. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tempe, jamur tiram dan gluten terhadap kadar protein, mutu organoleptik dan daya terima daging tiruan (fake meat). Jenis penelitian yang digunakan adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) yaitu formulasi tempe, jamur tiram dan gluten dengan 3 perlakuan dan 6 kali pengulangan. Hasil penelitian ini menunjukkan perlakuan terbaik adalah F3 (tempe 18,75%, jamur tiram 56,25%, gluten 75%) memiliki kadar protein 28,86%. Fake meat memiliki aroma kurang khas tempe, tekstur empuk, warna pucat dan rasa gurih berdasarkan hasil uji mutu organoleptik oleh panelis. Uji daya terima digunakan untuk mengetahui tingkat kesukaan panelis terhadap produk. Ada pengaruh formulasi tempe, jamur tiram dan gluten terhadap mutu organoleptik dan tidak ada pengaruh formulasi tempe, jamur tiram dan gluten terhadap uji daya terima fake meat. Fake Meat is imitation meat that is made in such a way as to resemble real meat. Fake Meat can be a potential food innovation as an alternative to meat. The main ingredients for making fake meat are tempeh, oyster mushrooms, and gluten. This study aims to determine the effect of tempeh, oyster mushroom, and gluten formulations on protein content, organoleptic quality, and the acceptability of fake meat. The type of research used was an experiment using a completely randomized design (CRD), namely tempeh, oyster mushroom, and gluten formulations with three treatments and six repetitions. The results of this study showed that the best treatment was F3 (18.75% tempeh, 56.25% oyster mushrooms, 75% gluten) having a protein content of 28.86%. Fake meat has a less typical tempeh aroma, soft texture, pale color, and savory taste based on the results of the organoleptic quality test by the panelists. The acceptability test is used to determine the panelist's level of preference for the product. There was an effect of the formulation of tempeh, oyster mushroom, and gluten on the organoleptic quality and there was no effect of the formulation of tempeh, oyster mushroom, and gluten on the acceptability test of fake meat.

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