Pengaruh variasi penambahan filler Mocaf terhadap tekstur dan warna daging analog berbahan dasar tepung tempe edamame (Glycin max L. Merrill)
DOI:
https://doi.org/10.35941/jtaf.7.1.2025.19298.67-76Keywords:
Analog meat, edamame, mocaf flour, texture, colorAbstract
Daging analog merupakan daging tiruan yang dibuat dengan menggunakan protein nabati sebagai bahan dasarnya, namun memiliki karakteristik yang mirip dengan daging asli. Edamame berpotensi digunakan sebagai bahan baku daging analog karena kandungan proteinnya yang tinggi. Edamame ini juga dapat diolah menjadi tempe untuk meningkatkan karakteristik sensorisnya. Tujuan penelitian ini adalah untuk mempelajari pengolahan daging analog dari tepung tempe edamame dengan penambahan mocaf. Penelitian ini adalah percobaan faktor tunggal yang disusun dalam Rancangan Acak Lengkap dengan dua kali pengulangan. Level perlakuan yang dicobakan adalah penambahan mocaf 0, 5, dan 10%. Data dianalisis dengan ANOVA dilanjutkan dengan Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa penambahan mocaf pada pembuatan daging analog berbasis tepung tempe edamame berpengaruh nyata (p<0,05) terhadap tekstur cohesiveness dan warna L*, a*, dan b*, namun tidak untuk tekstur hardness, adhesiveness, gumminess, dan chewiness. Semakin banyak tepung mocaf yang digunakan, maka tekstur daging analog yang dihasilkan akan semakin kompak (cohesive), berwarna semakin gelap warna merah-kuning (kecokelatan) dari daging analognya karena adanya reaksi Maillard.Downloads
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