Email this article Karakterisasi patty analog berdasarkan waktu perkecambahan kacang merah (Phaseolus vulgaris L.) dan konsentrasi gum kasar biji selasih (Ocimum basilicum)
Abstract
Patty analog berbahan nabati memiliki ciri fisikokimia mendekati patty konvensional. Kacang merah dipilih sebagai bahan alternatif dengan kadar asam lemak jenuh lebih rendah dari daging sapi. Metode perkecambahan ditujukan untuk menurunkan asam fitat dalam kacang merah. Waktu perkecambahan yang bertambah dapat meningkatkan daya cerna protein patty. Penambahan konsentrasi gum kasar biji selasih yang mengandung glukomanan dapat meningkatkan kapasitas pengikatan air (WHC) dan kekenyalan pada patty analog. Tujuan penelitian untuk mengetahui pengaruh interaksi bertambahnya waktu perkecambahan kacang merah dan peningkatan konsentrasi gum kasar biji selasih terhadap karakter fisikokimia, daya cerna protein, dan kekenyalan patty analog. Penelitian ini menggunakan Rancangan Acak Kelompok dengan faktor pertama waktu perkecambahan kacang merah (24 jam, 48 jam, 72 jam) dan faktor kedua konsentrasi gum kasar biji selasih (5%, 10%, 15%). Hasil penelitian diuji ANOVA dan jika berpengaruh nyata (p < 0,05), akan dilanjutkan uji DMRT. Kesimpulan didapat bahwa adanya interaksi nyata (p < 0,05) antara bertambahnya waktu perkecambahan kacang merah (Phaseolus vulgaris L.) dengan peningkatan konsentrasi gum kasar biji selasih (Ocimum basilicum) terhadap kadar karbohidrat, kadar air, kadar abu, Water Holding Capacity, dan kekenyalan patty analog.
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DOI: http://dx.doi.org/10.35941/jtaf.8.4.2026.29574.360-373
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