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[Daging sintetik merupakan salah satu alternatif pilihan makanan yang dapatmenggantikan daging hewani dengan tingkat protein yang tidak kalah tinggi.Kandungan protein yang tinggi dapat diperoleh dari berbagai bahan organikseperti gluten dari tepung terigu, jamur tiram putih (Pleurotus ostreatus), dantepung kacang merah. Pembuatan daging sintetik dilakukan dengan variasi bahanbaku, yaitu tepung jamur dan jamur yang dicincang; serta variasi konsentrasi.Penentuan jenis daging sintetik terbaik dilakukan dengan analisis proksimat, asamamino, dan organoleptik. Daging sintetik terbaik diperoleh dari kombinasi 70%gluten, 15% tepung kacang merah, dan 15% tepung jamur tiram putih dengankadar protein sebesar 29,7%; kadar air 48,05%; kadar abu 1,680%; kadar lemak2,480%; dan kadar karbohidrat 18,05%. Terdapat 15 jenis asam amino yangterkandung dalam daging sintetik, diantaranya adalah aspartat, glutamat, serin,glisin, histidin, arginin, threonin, alanin, prolin, valin, tirosin, isoleusin, leusin,phenylalanin, lisin. Sedangkan hasil pengujian organoleptik menunjukkan bahwaresponden menilai kemiripan daging sintetik dengan daging hewani mengenairasa sebesar 67,5%; kekenyalan 66,0%; aroma 73,5%; dan wujud 90,5%., Synthetic meat is one of the alternative food choices that can replace animal meatwith the same amount of protein content. High protein content can be obtainedfrom a variety of organic materials such as gluten from wheat flour, white oystermushroom (Pleurotus ostreatus), and red bean flour. In this research,manufacturing process of synthetic meat is divided into two types, the first typeuse mushroom flour and the second type use chopped mushroom as its rawmaterial. Every type of synthetic meat manufactured in different variety ofconcentration. The best synthetic meat is determined by using proximate analysis,amino acid analysis, and organoleptic analysis. The best synthetic meat derivedfrom a combination of 70% gluten, 15% red bean flour and 15% of white oystermushroom flour with a protein content of 29.7%; moisture content of 48.05%; ashcontent of 1.680%; fat content of 2.480%; and carbohydrate content of 18.05%.There are 15 types of amino acids contained in the synthetic meat, such asaspartate, glutamate, serine, glycine, histidine, arginine, threonine, alanine,proline, valine, tyrosine, isoleucine, leucine, phenylalanin, lysine. While theorganoleptic test results showed that the respondents assess similarity syntheticmeat with animal flesh about the taste of 67.5%; elasticity of 66.0%; scent of73.5%; and form of 90.5%. ash content] |
S57228-Monica Winata Nurtanio.Pdf :: Unduh