Pengaruh Penambahan Kacang Merah, Ampas Kedelai, dan Textured Vegetable Protein pada Kandungan Nutrisi dan Tekstur Daging Sapi Sintetik

Dewi Tristantini, Angela Susanti

Research output: Contribution to conferencePaperpeer-review

Abstract

As beef consumption can increase risk of cancer and cardiovascular disease, an alternative food in the form of synthetic beef which contains important nutrients with less health risk can be made. In this research, protein content will be derived from gluten, kidney bean, soy pulp, and textured vegetable protein which are varied in concentration. Our results indicated that increase of kidney bean flour and textured vegetable protein will increase ash, protein, and fat content while increase of soy pulp will increase water and carbohydrate content, decrease the amount of calories, and reduce synthetic beef’s hardness. The best synthetic beef has been made with a combination of 60% gluten, 10% kidney bean flour, 20% soy pulp, and 10% textured vegetable protein. According to proximate and calorimetry analysis, the best synthetic beef contained 60.3% water, 0.6% ash, 19.3% protein, 4.5% fat, 15.6% carbohydrate, and 178 kal/100 g. According to texture profile analysis, the best synthetic beef had 0.570 cohesiveness, 5845.4 gf hardness, and 88.0 springiness. Synthetic beef has similar cohesiveness and elasticity but higher hardness than beef. Based on this research, synthetic beef with sufficient amount of nutrient and less health risk has been produced.
Original languageEnglish
Publication statusPublished - 2016
EventSeminar Nasional Teknik Kimia Kejuangan 2016 - Fakultas Teknologi Industri UPN Veteran Yogyakarta, Yogyakarta, Indonesia
Duration: 17 Mar 201617 Mar 2016

Conference

ConferenceSeminar Nasional Teknik Kimia Kejuangan 2016
CountryIndonesia
CityYogyakarta
Period17/03/1617/03/16

Fingerprint Dive into the research topics of 'Pengaruh Penambahan Kacang Merah, Ampas Kedelai, dan Textured Vegetable Protein pada Kandungan Nutrisi dan Tekstur Daging Sapi Sintetik'. Together they form a unique fingerprint.

Cite this