PROPORSI GLUTEN DAN TEPUNG KACANG HIJAU (Vigna radiata L) PADA PEMBUATAN DAGING TIRUAN (Meat Analog) DITINJAU DARI

SIFAT ORGANOLEPTIK

THE PROPORTION OF GLUTEN AND GREEN BEAN FLOUR (Vigna radiata L) IN THE MANUFACTURE OF FAUX MEAT (Meat Analog) IN TERMS OF ORGANOLEPTIC PROPERTIES

Tujuan dari penelitian ini adalah untuk mengetahui : 1) menentukan proporsi terbaik dari gluten dan tepung kacang hijau pada pembuatan daging tiruan ditinjau dar sifat organolelptik daging tiruan ; 2) kandungan gizi daging tiruan dari proporsi gluten dan tepung kacang hijau terbaik. Penelitian ini di lakukan di lab tata boga vokasi.Jenis penelitian ini adalah eksperimen dengan tiga perlakuan berbeda (70%: 30%, 80%: 20%, 90% : 10%) yang diujikan kepada 30 panelis. Hasil sifat organoleptik dianalisis menggunakan anova tunggal program SPSS dan kandungan gizi di analisis di laboratorium. Hasil analisis data menunjukkan: 1) Perlakuan proporsi terbaik dari hasil uji sifat organoleptik yaitu proporsi 80%:20% gluten dan tepung kacang hijau dengan hasil rata-rata pada daging tiruan bentuk 3.47 cukup berserat daging, warna 3.53 putih kecoklatan, tekstur 4.3 cukup kenyal, aroma 3.37 beraroma rempah sedikit beraroma langu, rasa 4.13 cukup berasa gurih, dan kesukaan 3.5 suka; 2) hasil uji laboraturium daging tiruan dengan proporsi gluten dan tepung kacang hijau dalam 100 g adalah kadar abu 1,24%, kadar air 11.82%, kadar protein 12.18%, kadar lemak 2.31%. Sifat organoleptik daging tiruan dengan proporsi gluten dan tepung kacang hijau meliputi bentuk dan tekstur sesuai dengan sifat organoleptik daging asli sedangkan kandungan yang mendekati daging asli yaitu kadar protein.

Kata kunci : Daging Tiruan, Gluten, Tepung Kacang Hijau

              The purpose of this study was to determine: 1) determine the best proportion of gluten and mung bean flour in making imitation meat reviewed from the organoleptic properties of imitation meat; 2) nutritional content of imitation meat from the best proportion of gluten and mung bean flour. This study was conducted in the vocational culinary laboratory. This type of research is an experiment with three different treatments (70%: 30%, 80%: 20%, 90%: 10%) which were tested on 30 panelists. The results of organoleptic properties were analyzed using a single ANOVA SPSS program and nutritional content was analyzed in the laboratory. The results of data analysis show: 1) The best proportion treatment of the organoleptic test results is the proportion of 80%:20% gluten and mung bean flour with an average result of imitation meat shape 3.47 quite fibrous meat, color 3.53 brownish white, texture 4.3 quite chewy, aroma 3.37 slightly spicy aroma langu, taste 4.13 quite savory, and preference 3.5 like; 2) the results of laboratory tests of imitation meat with the proportion of gluten and mung bean flour in 100 g are ash content 1.24%, water content 11.82%, protein content 12.18%, fat content 2.31%. The organoleptic properties of imitation meat with the proportion of gluten and mung bean flour include shape and texture according to the organoleptic properties of real meat while the content that is close to real meat is protein content.

Keywords : Meat Analog, Gluten, Green Bean Flour