| Authors | Srianta, Ignatius, Soejanta, Brenda Revitasari, Natanael, Josephine, Ristiarini, Susana, Nugerahani, Ira and Tewfik, Ihab |
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| Abstract | Meat analog (MA) is a versatile food product that has a texture, color, and flavor that resembles beef but made from vegetable ingredients. MA can be prepared by combining the flour of sweet potato with gluten. To enhance MA’s color, some coloring agents are recommended such as Monascus Fermented Durian Seed (MFDS) which is not only a color, but it acquires some bioactive properties (anti-hypercholesterolemia and antioxidant. The purpose of this study was to evaluate the effect of MFDS on the physicochemical and organoleptic properties of meat analog consisted of sweet potato flour and gluten. The research design employed a Randomized Complete Block Design (RCBD) with one factor, namely the concentration of MFDS which consist of five levels; 0%, 0.2%, 0.4%, 0.6%, and 0.8% with five times repeated. Findings revealed that MFDS had a significant effect on color objectively and organoleptic (color preference, taste, texture), but hadn’t any significant effect on moisture content and texture (hardness, cohesiveness, springiness). The higher the concentration MFDS, the higher redness, color preference, and texture preference of meat analog. Based on performed organoleptic tests, the best treatment is the addition of 0.6% MFDS which produces meat analog with moisture content 48.01%; lightness 54.4; redness 7.4; yellowness 13.9; chroma 15.3; ohue 63.4; hardness 1992.688g; cohesiveness 0.696; springiness 0.941; and water activity (aw) 0.946. MFDS is a potential color enhancer that improves physicochemical and organoleptic properties of meat analog. |
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