THE EFFECT OF PARTICLE SIZE VARIATION OF WINGED BEAN FLOUR (Psophocarpus tetragonolobus) ON PHYSICO-CHEMICAL AND SENSORY EVALUATION OF MEAT-ANALOGUE BALLS

HAPSARI, NIDIA CAHYANING (2019) THE EFFECT OF PARTICLE SIZE VARIATION OF WINGED BEAN FLOUR (Psophocarpus tetragonolobus) ON PHYSICO-CHEMICAL AND SENSORY EVALUATION OF MEAT-ANALOGUE BALLS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Winged bean is an annual plant that grows in Indonesia. Almost all parts of the winged bean can be used, but the bean or koro parts are rarely used because winged bean has hard and unpleasant smell that is strong enough. The hard and unpleasant skin from the winged bean can be removed by soaking and boiling methods. Winged bean can be used as soy sauce, milk, oil and flour. The main stage in flour manufacturing is soaking, boiling, drying and sifting. Winged bean flour can be used as a substitute for protein in making meat-analogue balls or synthetic meatballs for vegetarians. The addition of oyster mushrooms to making meatballs aims to add flavor and texture. This research uses winged bean flour with different particle sizes, namely 100 mesh, 80 mesh, 60 mesh, 40 mesh, and 20 mesh. The purpose of this study was to determine the effect of addition of winged bean flour (Psophocarpus tetragonolobus) with different particle sizes on meat-analogue balls made from gluten, white oyster mushrooms (Pleurotus ostreatus), and winged bean on physical, chemical and sensory characteristics that most liked by consumers. Chemical analysis in this research was proximate analysis of flour and analysis of water content, fat content, protein content, and crude fiber content in meatanalogue balls. The physical analysis are Water Holding Capacity, color, texture, and sensory analysis (organoleptic). The result of water content of winged-bean flour range from 4,843-5,562%. The larger the particle size of flour used in meatballs, the water content increases. Fat content ranges from 0.547 to 3.523%. The fat content in small flour particles will interact more and more with hexane solution, so that more fat is extracted. Protein levels ranged from 39,361-47,318%. This is because the distribution of protein in large-sized flour contains more amino acids so that the protein content is higher than small flour. Crude fiber content ranges from 0.491-2.380%. This shows that the content of cellulose, lignin, and hemicellulose in winged flour is 20 mesh in size smaller than 100 mesh winged flour. WHC ranges from 26,635-49,077%. The process of boiling meatballs will cause the binding of water and the release of molecules of protein, fat, carbohydrates, vitamins and minerals. WHC is influenced by protein content in meatballs. The higher the level of protein, the higher the WHC will be. the color L ranges from 57,945-69,483, colors a * range from 1,920-3,718, colors b * range from 17,617-18,793, hardness ranges from 437,808-1012,967 gf, springiness ranges from 5,684-7,780 mm. The higher the hardness, the meatballs get harder and less elastic. The conclusion of this research shows that the preferred meatballs were meat-analogue balls with 80 mesh winged bean flour, with water content 57,490%; fat 3,015%; protein 39,370%; dan crude fiber 1,939%; Water Holding Capacity 33,357%; L 69,167, a* 2,762, b* 18,768; hardness 493,840 gf; and springiness 5,684 mm.

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: 28 Nov 2019 01:49
Last Modified: 28 Nov 2019 01:49
URI: http://repository.unika.ac.id/id/eprint/20431

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