Pengaruh Penambahan Tepung Ampas Edamame (Glycine Max (L) Merill) dan Carboxymethyl Cellulose (CMC) pada Karakteristik Plant-Based Patty.

Prof.Dr.Ir. Sudarminto Setyo Yuwono,, M.App.Sc and Dego Yusa Ali,, STP, M.Sc (2023) Pengaruh Penambahan Tepung Ampas Edamame (Glycine Max (L) Merill) dan Carboxymethyl Cellulose (CMC) pada Karakteristik Plant-Based Patty. Sarjana thesis, Universitas Brawijaya.

Abstract

Peningkatan kesadaran akan dampak lingkungan dan etika terhadap hewan telah mendorong minat dan permintaan akan alternatif protein sumber makanan yang berasal dari tumbuhan. Salah satu tren yang muncul adalah pengembangan daging analog berupa plant-based patty yang dirancang untuk memberikan tekstur yang sama dengan daging asli. Ampas edamame. yang kurang termanfaatkan dapat diolah menjadi tepung yang kaya akan kandungan serat dan ditambahkan pada plant-based patty. Penambahan CMC bertujuan untuk meningkatkan kekokohan tekstur patty. Penelitian ini menggunakan rancangan acak kelompok faktorial (RAKF) dengan 2 faktor, yaitu penambahan tepung ampas edamame 10%, 20%, dan 30% serta penambahan CMC 0,2%, 0,4%, dan 0,6%. Respon yang diamati adalah daya serap minyak, tekstur (hardness), tingkat kecerahan (L*), dan uji organoleptik. Analisis statistik menggunakan ANOVA (Analysis of Variance) dan apabila tidak ada interaksi antar faktor akan diuji lanjut menggunakan uji BNT dengan selang kepercayaan 5% untuk mengetahui perbedaan pengaruh tiap perlakuan. Uji organoleptik akan diolah menggunakan uji Friedman. Penentuan perlakuan terbaik menggunakan metode indeks efektivitas (de garmo) yang kemudian akan diuji kadar air, kadar protein, kadar lemak, dan kadar serat kasar dan dibandingkan dengan produk komersil. Hasil penelitian menunjukkan bahwa penambahan tepung ampas edamame memberikan pengaruh nyata (p-value < 0,05) terhadap daya serap minyak, tekstur (hardness), tingkat kecerahan, dan organoleptik (aroma, tekstur, overall-liking). Penambahan CMC memberikan pengaruh nyata (p-value < 0,05) terhadap semua respon kecuali tingkat kecerahan dan organoleptik warna. Plantbased patty perlakuan terbaik yaitu perlakuan penambahan 10% tepung ampas edamame dan 0,6% CMC. Karakteristik plant-based patty perlakuan terbaik adalah daya serap minyak 0,04%, tekstur (hardness) 6,7 N, kadar air 50,51%, kadar protein 17,25%, kadar lemak 9,68%, kadar serat kasar 2,40%, dan karakteristik organoleptiknya adalah warna 3,77 (agak suka), aroma 3,61 (agak suka), tekstur 3,47 (agak suka), dan overall-liking 3,52 (agak suka).

English Abstract

The increasing awareness of environmental impacts and animal ethics has driven interest and demand for plant-based alternative protein sources. One emerging trend is the development of plant-based patties designed to replicate the texture of real meat. Underutilized edamame residue can be processed into a fiberrich flour and incorporated into these plant-based patties.The addition of CMC aims to enhance the patty's texture firmness. This study utilized a randomized complete block design with two factors: the addition of edamame pulp flour at 10%, 20%, and 30% levels, and the addition of CMC at 0.2%, 0.4%, and 0.6%. The measured responses included oil absorption, texture (hardness), brightness level (L*), and organoleptic evaluations. Statistical analysis involved Analysis of Variance (ANOVA), and if no interaction between factors was found, further analysis was performed using the BNT test with a confidence interval of 5% to determine the differences in each treatment's effects. Organoleptic evaluations were processed using the Friedman test. The best treatment was determined using the de garmo method and subsequently tested for water content, protein content, fat content, and crude fiber content, comparing it with the commercial control. The results revealed that the addition of edamame pulp flour significantly affected (p-value < 0.05) oil absorption, texture (hardness), brightness level, and organoleptic characteristics (aroma, texture, overall liking). The addition of CMC significantly influenced (p-value < 0.05) all responses except brightness level and organoleptic color. The optimal plant-based patty formulation consisted of 10% edamame pulp flour and 0.6% CMC. The characteristics of the best plant-based patty were as follows: oil absorption of 0.04%, texture (hardness) of 6.7 N, water content of 50.51%, protein content of 17.25%, fat content of 9.68%, crude fiber content of 2.40%, and organoleptic attributes with ratings of color 3.77 (moderately liked), aroma 3.61 (moderately liked), texture 3.47 (moderately liked), and overall liking 3.52 (moderately liked)

Item Type:	Thesis (Sarjana)
Identification Number:	052310
Uncontrolled Keywords:	CMC, Plant-based patty, tepung ampas edamame CMC, plant-based patty, edamame dregs flour
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Unnamed user with username verry
Date Deposited:	16 Jan 2024 08:01
Last Modified:	16 Jan 2024 08:01
URI:	http://repository.ub.ac.id/id/eprint/211110

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