Aktivitas Antioksidan, Kadar Serat Pangan dan Karakteristik Sensori Daging Analog Belalang Kayu-Jamur Tiram

Abstract

Javanese grasshopper is an alternative protein source with high antioxidant content, while oyster mushrooms are known to be rich in fiber and have the ability to form a meat-like texture. The development of meat analogs from Javanese grasshopper paste and oyster mushroom puree has the potential to produce food products high in antioxidants and dietary fiber so that they have the potential as functional foods. The purpose of this study was to determine the antioxidant activity, dietary fiber content, and sensory characteristics of the analog meat with different ratios of Javanese grasshopper paste and oyster mushroom puree. This study used 1 control and 5 treatments of the ratio of Javanese grasshopper paste and oyster mushroom puree (42:0; 38:4; 34:8: 30:12: 26:16). Sensory test was conducted using hedonic method on 30 panelists. The results showed that the greater ratio of Javanese grasshopper paste increased antioxidant activity, while the greater ratio of oyster mushroom puree increased dietary fiber content and panelists' liking value of analog meat. The best treatment obtained was F5 (26 g Javanese grasshopper paste and 16 g oyster mushroom puree) with antioxidant activity of 36.64%, dietary fiber content of 9.33%, color liking value of 4.23, aroma liking value of 4.77, texture liking value of 4.40, taste liking value of 4.83, and overall liking value of 4.60. The nutritional claim “high in dietary fiber” can be given to the analog meat formulation.