Muria, Chrisdevotia Kayla Putri (2026) Pembuatan Daging Ayam Nabati Berbasis Campuran Kacang Hijau (Vigna Radiata L.) Dan Gluten Gandum (Triticum Aestivum L.) Melalui Teknik Pelapisan Struktural Inovatif. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Indonesia merupakan negara yang mempunyai banyak hasil pangan, baik yang berasal dari hewan (hewani) atau tumbuhan (nabati). Salah satu jenis hasil pangan yang bersumber dari hewan adalah daging, susu, dan telur. Sedangkan pangan yang berasal dari nabati seperti tempe, tahu dan kecap. Pangan yang berasal dari hewani tidak dikonsumsi oleh sebagian orang. Sebagian orang memilih menjadi vegetarian karena alasan pola hidup kesehatan. Daging tiruan (meat analogue) merupakan opsi untuk produk nabati. Daging tiruan dapat dibuat menyerupai sifat daging yang asli. Daging merupakan salah satu protein utama yang berkualitas tinggi karena kandungan nutrisinya dan keunggulan sifat organoleptik seperti rasa, tekstur, dan aroma Penelitian ini bertujuan untuk mengembangkan daging ayam analog berbasis protein nabati dengan memanfaatkan kacang hijau (Vigna radiata L.) dan gluten gandum (Triticum aestivum L.) menggunakan teknik pelapisan struktural (layering) sebagai olahan pangan alternatif. Metode penelitian meliputi pembuatan tepung kacang hijau melalui proses perkecambahan, pengeringan, dan penggilingan. Formulasi adonan daging analog yang terdiri dari tepung kacang hijau, gluten gandum, pati jagung, ragi dan minyak kanola, serta pembentukan struktur daging menggunakan teknik layering untuk menghasilkan tekstur berserat. Produk daging kacang hijau dianalisis menggunakan uji proksimat (kadar air, kadar abu, kadar protein, dan kadar lemak), karakterisasi gugus fungsi dengan FTIR dan analisis morfologi menggunakan FESEM. Uji organoleptik dilakukan metode hedonik dengan melibatkan 34 panelis mahasiswa ITS. Hasil analisis proksimat menunjukkan bahwa daging analog kacang hijau memiliki kadar air sebesar 45,37±0,15%, kadar lemak sebesar 2,68 ± 0,12%, serta kadar abu sebesar 2,05%. Hasil analisis protein menggunakan metode Bradford menunjukkan bahwa daging kacang hijau memiliki kadar protein sebesar 12,04 ± 0,49 mg/g, yang dipengaruhi oleh perbedaan komposisi dan karakteristik protein nabati. Hasil FTIR menunjukkan keberadaan gugus fungsi khas protein, lipid, dan karbohidrat. Hasil analisis FESEM memperlihatkan terbentuknya struktur berlapis dan matriks yang berserat pada daging kacang hijau walaupun belum sehomogen struktur serat daging ayam. Uji organoleptik menunjukkan bahwa daging kacang hijau dapat diterima oleh panelis, terutama pada parameter warna dan kekenyalan, sehingga dapat dikembangkan sebagai produk pangan nabati berbasis bahan lokal.
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Indonesia is a country with abundant food resources, derived from both animal-based and plant-based sources. Animal-based foods include meat, milk, and eggs, while plant-based foods include tempeh, tofu, and soy sauce. Some people do not consume animal-based foods and choose to adopt a vegetarian lifestyle for health-related reasons. Meat analogues represent an alternative option for plant-based products, as they can be designed to mimic the properties of real meat. Meat is considered a high-quality protein source due to its nutritional content and superior organoleptic properties such as taste, texture, and aroma. This study aimed to develop a plant-based chicken analogue using mung bean (Vigna radiata) and wheat gluten (Triticum aestivum) through a structural layering technique as an alternative food product. The research method included the production of mung bean flour through germination, drying, and milling processes. The formulation of the meat analogue dough consisted of mung bean flour, wheat gluten, corn starch, yeast, and canola oil, followed by the formation of meat structure using a layering technique to produce a fibrous texture. The mung bean meat analogue was analyzed using proximate analysis (moisture content, ash content, protein content, and fat content), functional group characterization using FTIR, and morphological analysis using FESEM. A hedonic organoleptic test was also conducted involving 34 student panelists from ITS. The proximate analysis results showed that the mung bean meat analogue contained 45.37±0.15% moisture content, 2.68±0.12% fat content, and 2.05% ash content. Protein analysis using the Bradford method indicated that the mung bean meat analogue had a protein content of 12.04±0.49 mg/g, which was influenced by differences in composition and characteristics of plant-based proteins. FTIR analysis confirmed the presence of functional groups characteristic of proteins, lipids, and carbohydrates, while FESEM analysis revealed the formation of layered structures and fibrous matrices in the mung bean meat analogue, although the fiber structure was not yet as homogeneous as that of chicken meat. The organoleptic test results indicated that the mung bean meat analogue was acceptable to the panelists, particularly in terms of color and chewiness, suggesting its potential for further development as a plant-based food product derived from local ingredients.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Daging analog, kacang hijau, gluten gandum, uji organoleptik, uji proksimat ============================================================================================== Meat analogue, mung bean, wheat gluten, sensory evaluation, proximate analysis. |
| 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: | Chrisdevotia Kayla Putri Muria |
| Date Deposited: | 04 Feb 2026 08:52 |
| Last Modified: | 04 Feb 2026 08:52 |
| URI: | http://repository.its.ac.id/id/eprint/132148 |
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