MANURUNG, RUTH MARLINAULI (2024) Karakteristik Kornet Nabati (Kajian Proporsi Pasta Kedelai : Tepung Gluten dan Penambahan Lesitin. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Vegan corned beef is a processed corned beef product made from vegetable protein but has characteristics similar to corned beef. The use of soy and gluten can be an alternative to beef. Soy has a high protein content, while gluten can be used to help improve the texture and water absorption of fake meat. To produce a chewy meat texture that has meat-like fibers, it is necessary to add lecithin. This research aims to determine the effect of the proportion of soybean paste and gluten flour with the addition of soy lecithin on the characteristics of vegetable corned beef. This research used a Completely Randomized Design (CRD) with two factors and three replications, factor I was the proportion of soybean paste: gluten flour (65:35, 60:40, 55:45 (w/w)) and factor II was the addition of lecithin (0 .25%, 0.50%, 0.75%(v/v)). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there was a real interaction with the values of water content, hardness, emulsion stability, yield, protein content and organoleptic tests. Vegetable corned beef with soybean paste treatment: Gluten flour (55:45) with the addition of 0.75% lecithin is the best treatment which produces vegetable corned beef with a characteristic yield value of 88.5%, water content of 59.72%, ash content of 2.45% , protein content 31.17%, fat content 4.02%, hardness 17.85 N, emulsion stability 1.90%, and taste preference score 3.28 (neutral), color 3.44 (neutral), and texture 4 .04 (like).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Ruth Marlinauli Manurung | ||||||||
| Date Deposited: | 31 May 2024 06:52 | ||||||||
| Last Modified: | 31 May 2024 06:52 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23721 |
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