THE EFFECT OF PARTICLE SIZE OF VELVET BEAN FLOUR (Mucuna pruriens) WITH ADDITION OF THE SNOW FUNGUS (Tremella fuciformis) TO PHYSICOCHEMICAL AND SENSORY OF MEAT-ANALOGUE BALL
Daftar Isi:
- Analog meat is a product made from vegetable protein that has meat-like properties. Analog meat has low-fat content and does not contain cholesterol. Analog meatballs have high protein content and are low in fat. The ingredients used to make analog meatballs are gluten and vegetable ingredients (white koro and white mushroom). Koro has a protein content of around 28-31%, fat of 2-5%, and carbohydrates of 60-63%. Making meatballs are analogous to a variable particle size which will affect the results of chemical, physical and consumer acceptance. This study aims to determine the best product from the effect of adding dumplings (Mucuna pruriens) based on the particle size of flour, gluten, and white mushroom (Tremella fuciformis) in the manufacture of meatballs analogous to physical and chemical characteristics. In this study carried out with several treatments, namely the treatment of differences in the size of tempo begun particles (20 mesh, 40 mesh, 60 mesh, 80 mesh, and 100 mesh). The analysis was carried out namely water content, fat content, protein, crude fiber, water holding capacity (WHC), and color. The water content of analog meatballs 54.57-60.28%. The larger the particle size of flour, then the surface area of flour is smaller so that it has a lower evaporation rate and produces a higher analog meat meatball moisture content. The factors that influence the increase in water content are the pores contained in the dough of the meatballs. The larger the particle size of flour will make the meatball mixture to be more have larger pores, so that the pores are filled with water, thus increasing the water content in analog meatballs. Analog meatball fat is 0.85-1.15%. The smaller the particle size of flour, the more interaction with hexane solution, which will lead to the increased fat content in analog meatballs. Analog meatball meat protein 35.15 - 42.40%. The larger the particle size of flour, the harder it is to penetrate heat and water, so the gelatinization process slows down. This can reduce the protein content because the gelatination process is slower and results in a lot of koro left behind in the boiling process. Analog meatball crude fiber 0.92-1.44%. the larger the particle size of flour, the harder it is to penetrate heat and water, so the gelatinization process slows down. This results in many fungi remaining in the boiling process. Water holding capacity of analog meatballs 51.94- 53.71%. The addition of gluten and tapioca flour as ingredients for fillers and binders will affect the gelatinization process. Analog meatball hardness 457,59-779.69 gf. Springiness analog meatballs 7.15 - 8.16 mm. The larger the particle size the springiness value decreases. The more tender the analog meatballs are produced the more meatballs are thick. The value of L on koro benguk based meatball analog has a value between 55.96 to 57.97, a * between 0.70-1.08, while b * between 5.75-7.51. The resulting color is the larger the particle size, the darker the color. The resulting color the larger the particle size, the closer the color red. The resulting color is the larger the particle size, the closer the yellow color is. This study concludes that meatballs are analogous to the addition of corrugated koro flour, 100 mesh particle size is most preferred by panelists. Analog mesh meatball measuring 100 mesh has a moisture content of 54.57%, fat of 1.15%, a protein of 38.87%, the crude fiber of 1.44%, the hardness of 779.69 gf and springiness of 7.15 mm.