Ardiningrum, Adresty Widha (2026) Pengembangan Daging Analog Berbasis Tepung Kacang Polong (Pisum sativum L.), Gluten Gandum, dan Ekstrak Buah Bit (Beta vulgaris L.) sebagai Alternatif Pengganti Daging Ayam Konvensional. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Peningkatan kebutuhan sumber protein yang bergizi, sehat, dan berkelanjutan mendorong pengembangan daging analog berbasis nabati sebagai alternatif daging ayam konvensional. Penelitian ini bertujuan untuk mengembangkan daging analog berbasis tepung kacang polong berkecambah (Pisum sativum L.), gluten gandum, dan ekstrak buah bit (Beta vulgaris L.) menggunakan teknik layering, serta mengevaluasi karakteristik fisikokimia, proksimat, gugus fungsi, morfologi, dan penerimaan sensorisnya. Tahapan penelitian meliputi perkecambahan kacang polong, pembuatan tepung, formulasi adonan, pembentukan struktur berlapis, serta analisis pH, indeks penyerapan air (WAI), indeks kelarutan air (WSI), kadar air, abu, lemak, protein, FTIR, FE-SEM, dan uji organoleptik. Hasil penelitian menunjukkan bahwa proses perkecambahan meningkatkan kadar protein tepung kacang polong dari 10,52 ± 0,04 mg/g menjadi 11,02 ± 0,12 mg/g. Daging analog yang dihasilkan memiliki pH sebesar 5,93 ± 0,01, mendekati daging ayam konvensional sebesar 5,92 ± 0,03. Nilai WAI daging analog sebesar 0,60 ± 0,03 g/g lebih rendah dibandingkan daging ayam sebesar 0,85 ± 0,12 g/g, sedangkan nilai WSI daging analog sebesar 2,07 ± 0,11% relatif mendekati daging ayam sebesar 3,56 ± 0,35%. Hasil proksimat menunjukkan bahwa daging analog memiliki kadar air 42,81 ± 0,33%, kadar abu 3,13 ± 0,03%, kadar lemak 18,20 ± 0,14%, dan kadar protein 33,61 ± 0,38 mg/g. Analisis FTIR menunjukkan adanya gugus fungsi khas protein, lipid, dan karbohidrat, sedangkan FE-SEM memperlihatkan terbentuknya struktur berlapis dan berpori, meskipun belum sekompak serat daging ayam. Uji organoleptik menunjukkan bahwa daging analog masih dapat diterima panelis, terutama pada parameter aroma, tetapi tekstur, rasa, kekenyalan, dan penerimaan keseluruhan masih lebih rendah dibandingkan daging ayam. Secara keseluruhan, daging analog berbasis kacang polong, gluten gandum, dan ekstrak buah bit berpotensi dikembangkan sebagai pangan nabati alternatif, namun masih memerlukan optimasi formulasi untuk meningkatkan karakteristik tekstur dan sensori.
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The increasing demand for nutritious, healthy, and sustainable protein sources has encouraged the development of plant-based meat analogues as alternatives to conventional chicken meat. This study aimed to develop a chicken meat analogue formulated from sprouted pea flour (Pisum sativum L.), wheat gluten, and beetroot extract (Beta vulgaris L.) using the layering technique, as well as to evaluate its physicochemical, proximate, functional group, morphological, and sensory characteristics. The research stages included pea germination, flour preparation, dough formulation, layered structure formation, and product characterization through pH, water absorption index (WAI), water solubility index (WSI), moisture, ash, fat, and protein analyses, followed by FTIR, FE-SEM, and organoleptic evaluation. The results showed that germination increased the protein content of pea flour from 10.52 ± 0.04 mg/g to 11.02 ± 0.12 mg/g. The developed meat analogue had a pH value of 5.93 ± 0.01, which was comparable to conventional chicken meat at 5.92 ± 0.03. The WAI of the meat analogue was 0.60 ± 0.03 g/g, lower than that of chicken meat at 0.85 ± 0.12 g/g, while its WSI value of 2,07 ± 0,11% was relatively close to that of chicken meat at 0.54 ± 0.30%. Proximate analysis showed that the meat analogue contained 42.81 ± 0.33% moisture, 3.13 ± 0.03% ash, 18.20 ± 0.14% fat, and 33.61 ± 0.38 mg/g protein. FTIR analysis confirmed the presence of characteristic functional groups associated with proteins, lipids, and carbohydrates, while FE-SEM analysis revealed a layered and porous matrix structure, although it was not yet as compact and well-organized as chicken muscle fibers. Sensory evaluation indicated that the meat analogue was acceptable to panelists, particularly in terms of aroma; however, texture, taste, chewiness, and overall acceptance remained lower than those of conventional chicken meat. Overall, the pea-based meat analogue developed in this study shows potential as a plant-based protein alternative, although further formulation optimization is required to improve its texture and sensory quality.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Daging Analog, Kacang Polong, Gluten Gandum, Ekstrak Buah Bit, Layering, Meat Analogue, Pea, Wheat Gluten, Beetroot Extract, Layering Technique. |
| Subjects: | Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Adresty Widha Ardiningrum |
| Date Deposited: | 01 Aug 2026 03:11 |
| Last Modified: | 01 Aug 2026 03:11 |
| URI: | http://repository.its.ac.id/id/eprint/141562 |
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