PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF MEAT ANALOG SUPPLEMENTED WITH CRUDE JACK BEAN (Canavalia ensiformis L.)

YOGA, JULIUS DENDY PRATAMA KRISMA (2018) PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF MEAT ANALOG SUPPLEMENTED WITH CRUDE JACK BEAN (Canavalia ensiformis L.). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Meat analog is a food product made from vegetable protein that have a similar characteristics with the real meat. Crude Jack Bean (Canavalia ensiformis L.) have protein content that similar with the real meat. The advantages of using crude jack bean as the enricher of meat analog is its nutritional contents like carbohydrates, protein, fat and dietary fiber. The objectives of this research was to evaluate the potential of crude jack bean to enrich the nutritional content of meat analog and to observe the effect of the addition of crude jack bean on the physicochemical and organoleptic characteristics of meat analog. The processing of meat analog was started with the production of crude jack bean flour and continued with the making of meat analog by mixing all ingredients such as gluten flour, crude jack bean flour and water. Then the dough was boiled in a boiling water (1000C) for about 10 minutess. The supplementation of meat analog using crude jack bean was performed with the addition of crude jack bean flour at 10%, 20 % and 30% of total gluten flour used. The nutritional contents such as protein, fat, carbohydrate and dietary fiber were measured. The physical properties such as hardness, springiness, gumminess and chewiness also were assessed, as well as the sensory properties (including flavor, texture and overall). The physicochemical characteristic data was analyzed with One Way ANOVA Duncan Test using SPSS 20.0 program. The sensory properties data was analyzed with Friedman Test and continued with LSD rank test. The result showed that crude jack bean supplementation to meat analog increased the nutritional value such as dietary fiber, fat and carbohydrate significantly, with the exception of protein content. The supplementation also increased panelist preferences in organoleptic test. The physical properties were also increased along with the higher concentration of crude jack bean supplementation

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Apr 2019 03:03
Last Modified: 22 Apr 2019 03:03
URI: http://repository.unika.ac.id/id/eprint/18987

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