Optimasi Pembuatan Daging Tiruan Umbi Porang (Amorphophallus oncophyllus) dan Isolat Protein Kedelai dengan Metode RSM (Response Surface Methodology)

Abstract

Meat analogue is a food product which has originated from vegetable protein that has texture and appearance close to animal meat so it can be used to replace meat in the human diet. The production of meat analogue is using the extrusion technique. Isolate soy protein and water are the main ingredients in meat analogue production but carbohydrates source such as porang flour (Amorphophallus oncophyllus) can be added to increase the functional properties of meat analogue. The research aims are to identify the optimum condition of water addition, the proportion of porang flour to isolated soy protein and extrusion time. Response surface method was used to determine the optimum condition wherein the randomization box-behnken model was applied. There are 15 treatment variation emerged. The response parameters are texture, WHC, OHC, protein solubility and organoleptic score. The result showed that water addition was significantly affected on texture, WHC, OHC and proportion of porang flour to isolated soy protein affected on all parameters (p≤0,05). The extrusion time was not significantly affected by all parameters (p≥0,05). The optimum condition was 90% water addition, 18 minutes of extrusion time and 50% porang flour proportion to isolated soy protein. Wherein the meat analogue characters were 66,93 g/mm of texture, 304,98% of WHC, 60,15% of OHC, 80,06% of protein solubility and 70,6% of organoleptic score.