Tahuna Jerky as A Plant – Based Processed Food Alternative: Effects of Addition of Tofu And Young Jackfruit on Its Chemical and Sensoric Characteristics
| Main Authors: | Azaka, Ramadhani Sofika, Purwanto, Maria Goretti Marianti |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2021
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| Subjects: | |
| Online Access: |
http://repository.ubaya.ac.id/39963/ |
Daftar Isi:
- Beef jerky is a slab shaped, dried and seasoned beef, one of Indonesian traditional processed foods. In this research we formulated a plant-based jerky made from young jackfruit and tofu (TAHUNA) that offers additional nutrional value in protein and dietary fiber. Other than that, this research is also looking for the effect of tofu and variant of jackfruit substituted towards the characteristics of the jerky produced. The research result with the ingredients composition with the specific treatment, resulted into products with this variety of characteristics: 14.3 % to 22.3 % water content, 4.56 % to 14.46 % protein content, 5.05 % to 11.90 % fiber content, and 5.11 % to 6.57 % ash content. Furthermore, within a 1 to 5 organoleptic score scale, TAHUNA jerky gave 3.1 to 3.6 organoleptic taste score, 3.3 to 4.0 color score, 3.8 to 4.3 smell score, and 3.8 to 4.3 texture score. The statistic analysis also showed that young jackfruit variant significantly affected water, fiber, and protein content. Although the protein content was still slightly lower than the standard meat jerky (18 %), the formulation is still open to further improve, and as a plant–based jerky, TAHUNA offers additional value in plant based dietary fiber and, and can be a good alternative for vegetarian