OKTAVIANA, NIA ANISSA (2019) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF WHITE MUSHROOM NUGGET (Agaricus bisporus) MADE OF MEAT ANALOG BASED ON GLUTEN FLOUR AND COWPEA FLOUR (Vigna Unguiculata L.). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Some people begin to have a lifestyle to reduce meat consumption. The community began to switch to consume foods derived from vegetable materials containing high protein so that it can suffice protein needs in the body, one of which is an meat analog made from vegetable material. In this research the meat analog is made using gluten flour and cowpea flour. The meat analog is then made into a nugget product with a mixture of white mushrooms. The purpose of the study was to find out the influence of the addition of the cowpea flour on the meat analog formulations, knowing the influence of meat analog addition on the product of the mushroom nugget, and knowing the consumer acceptance of white mushroom nugget. The methods used in this research are making meat analog, making white mushroom nuggets, sensory analysis which includes aroma, texture, flavor, and overalls, texture nugget analysis, and chemical analysis covering moisture content, ash content, protein, fat content, crude fiber content, carbohydrate content, iron levels, and the calorie value of calories. The gluten flour formulation : the cowpea flour on meat analog making is 50:50, 60:40, and 70:30. Meat analog formulations : the white mushroom are 60:40 and 40:60. Results for sensory analysis showet the most preferred nuggets were the nuggets with meat analog formulations 50:50, 60:40, and 70:30 with a comparison of the meat analog and the white mushroom of 60:40. The three best formulations of sensory analysis are then conducted in texture analysis and chemical analysis which include moisture content, ash, fat, crude fiber, proteins, carbohydrates, and total calories. The chemical test result is measured per food dose of 15 grams. The test results of water content nuggets of white mushroom ranging from 48,15-49,35%. The results of the assay ash levels of white mushroom range between 6.81-8,68%. The test result of fat levels of white mushroom nugget ranged from 3.07 to 5.42%. Test results of protein levels of white mushroom nugget ranged between 19,44-21,53%. The test result of coarse fiber content of white mushroom nugget ranged between 0.58-7.15%. The test results of carbohydrate of white mushroom nuggets ranged between 17,11-20,44%. The test results of the total value of calorie nuggets in the 194,98 Kkal 199,85. The results of an iron test for the white mushroom nugget ranged from 2.32-6.24 ppm. The higher the cowpea flour will increase the moisture content, ash content, fat content, protein levels, crude fiber content, and iron levels, while the higher the addition of cowpea flour will lower the carbohydrate level and the total value of calorie nuggets. The higher the addition of the cowpea flour will increase the hardness nuggets and lowers chewinnes white mushroom nugget.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:50 |
| Last Modified: | 23 Oct 2020 04:10 |
| URI: | http://repository.unika.ac.id/id/eprint/20414 |
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