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). Skripsi, PROGRAM STUDI SARJANA TERAPAN GIZI, POLTEKKES KEMENKES PALANGKA RAYA.

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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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