Saraswathi, Nadia (2026) Pengembangan Daging Analog Berbasis Kacang Polong (Pisum sativum L.), Gluten Gandum (Triticum aestivum L.), dan Suweg (Amorphophallus paeoniifolius) Menggunakan Teknik Pelapisan. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Daging analog berbasis protein nabati merupakan salah satu alternatif pangan berkelanjutan yang berpotensi mengurangi ketergantungan terhadap daging hewani sekaligus mendukung pengembangan sumber protein yang lebih ramah lingkungan. Penelitian ini bertujuan untuk menganalisis pengaruh kombinasi kecambah kacang polong, gluten gandum, dan tepung suweg terhadap karakteristik fisikokimia, proksimat, senyawa fungsional, mikrostruktur, serta penerimaan sensoris daging analog yang diproduksi menggunakan teknik pelapisan (layering). Penelitian diawali dengan pembuatan tepung kacang polong berkecambah melalui proses perkecambahan, pengeringan, dan penggilingan. Daging analog kemudian diformulasikan menggunakan tepung kecambah kacang polong, gluten gandum, tepung suweg, pati jagung, ragi, minyak kanola, dan buah bit sebagai pewarna alami, kemudian dibentuk menggunakan teknik layering untuk menghasilkan struktur berserat menyerupai daging. Karakterisasi produk dilakukan melalui analisis proksimat, uji fisikokimia, FTIR (Fourier Transform Infrared), FESEM (Field Emission Scanning Electron Microscopy), profil asam amino, dan uji organoleptik menggunakan 51 panelis tidak terlatih. Hasil penelitian menunjukkan bahwa daging analog memiliki kadar air 45,22 ± 0,43%, kadar abu 3,65 ± 0,16%, kadar lemak 16,22 ± 0,33%, dan kadar protein terukur sebesar 33,98 ± 0,32 mg/g. Proses perkecambahan meningkatkan kadar protein kacang polong dari 15,91 ± 0,07 mg/g menjadi 16,63 ± 0,19 mg/g. Karakteristik fisikokimia menunjukkan nilai pH 5,95 ± 0,02, Water Absorption Index (WAI) sebesar 0,60 ± 0,02 g/g, dan Water Solubility Index (WSI) sebesar 0,41 ± 0,02%, yang mengindikasikan terbentuknya matriks protein–pati yang stabil. Analisis FTIR mengonfirmasi keberadaan gugus fungsi protein, lipid, dan polisakarida. Hasil analisis FESEM menunjukkan terbentuknya struktur berlapis dan berpori yang mampu memberikan sensasi berserat menyerupai daging ayam, meskipun belum sepenuhnya menyamai keteraturan jaringan otot alami. Uji organoleptik menunjukkan bahwa seluruh atribut sensoris daging analog berbeda nyata dibandingkan daging ayam konvensional (p < 0,05). Secara keseluruhan, kombinasi kecambah kacang polong, gluten gandum, dan tepung suweg berpotensi menjadi bahan baku daging analog dengan kandungan protein terukur yang tinggi. Namun, optimasi formulasi dan proses masih diperlukan untuk meningkatkan kemiripan karakteristik sensoris dengan daging ayam konvensional.
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Plant-based meat analogues have emerged as a sustainable food alternative with the potential to reduce dependence on animal-derived meat while promoting environmentally friendly protein sources. This study aimed to investigate the effects of a composite of germinated peas, wheat gluten, and suweg flour on the physicochemical properties, proximate composition, functional compounds, microstructure, and sensory acceptance of meat analogues produced using a layering technique. The study began with the preparation of germinated pea flour through germination, drying, and milling processes. The meat analogue was formulated using germinated pea flour, wheat gluten, suweg flour, corn starch, yeast, canola oil, and beetroot as a natural colorant, followed by structuring through a layering technique to produce a fibrous meat-like texture. Product characterization included proximate analysis, physicochemical evaluation, FTIR (Fourier Transform Infrared) analysis, FESEM (Field Emission Scanning Electron Microscopy) observation, amino acid profiling, and sensory evaluation using a hedonic test involving 51 untrained panelists. The results showed that the meat analogue contained 45.22 ± 0.43% moisture, 3.65 ± 0.16% ash, 16.22 ± 0.33% fat, and 33.98 ± 0.32 mg/g measured protein. Germination increased the measured protein content of peas from 15.91 ± 0.07 mg/g to 16.63 ± 0.19 mg/g. Physicochemical analysis revealed a pH of 5.95 ± 0.02, a Water Absorption Index (WAI) of 0.60 ± 0.02 g/g, and a Water Solubility Index (WSI) of 0.41 ± 0.02%, indicating the formation of a stable protein–starch matrix. FTIR analysis confirmed the presence of characteristic protein, lipid, and polysaccharide functional groups, while FESEM observations revealed a layered and porous structure capable of providing a fibrous texture similar to chicken meat, although it did not fully replicate the highly organized muscle fiber structure of natural meat. Sensory evaluation demonstrated significant differences between the meat analogue and conventional chicken meat in all sensory attributes (p < 0.05). Overall, the combination of germinated peas, wheat gluten, and suweg flour shows promise as a raw material for meat analogue production; however, further optimization of formulation and processing conditions is required to improve sensory similarity to conventional chicken meat.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Daging Analog, Kacang Polong, Gluten Gandum, Suweg, Teknik Pelapisan, Meat Analogue, Pea, Wheat Gluten, Elephant Foot Yam, Layering Technique |
| Subjects: | Q Science Q Science > QD Chemistry Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry |
| Divisions: | Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Nadia Saraswathi |
| Date Deposited: | 04 Aug 2026 01:53 |
| Last Modified: | 04 Aug 2026 01:53 |
| URI: | http://repository.its.ac.id/id/eprint/142529 |
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