Pemanfaatan Jamur sebagai Bahan Petis Vegan dengan Jenis Tepung yang Berbeda = Utilization of Mushroom as the Main Ingredient of Vegan Petis with Different Type of Flour

Muliadi, Jason (2021) Pemanfaatan Jamur sebagai Bahan Petis Vegan dengan Jenis Tepung yang Berbeda = Utilization of Mushroom as the Main Ingredient of Vegan Petis with Different Type of Flour. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Petis merupakan produk olahan pangan saus yang umumnya terbuat dari udang dan memiliki rasa gurih. Tren vegetarian dan vegan pada masyarakat mulai berkembang dengan semakin meningkatnya kesadaran masyarakat pada masalah kesehatan. Penggunaan jamur enoki, kancing, dan merang sebagai bahan baku petis vegan belum diteliti. Tujuan penelitian yaitu menentukan jenis jamur terbaik sebagai bahan baku petis vegan berdasarkan kadar asam glutamat tertinggi, menentukan konsentrasi dan jenis tepung terbaik dalam pembuatan petis vegan, dan membandingkan karakteristik fisik dan kimia antara petis vegan dan petis udang. Penelitian dibagi dalam 1 tahap pendahuluan dan 2 tahap utama. Penelitian tahap pendahuluan menguji kadar asam glutamat 3 jenis jamur berbeda, yaitu jamur enoki, jamur kancing, dan jamur merang. Penelitian tahap I menguji petis vegan dengan 3 jenis tepung berbeda (tepung beras, tepung terigu, dan tepung tapioka) dalam 3 konsentrasi berbeda (3%, 5%, dan 7%). Penelitian tahap II membandingkan petis vegan dengan petis udang yang merupakan bahan umum pembuatan petis. Hasil penelitian menunjukkan jamur kancing merupakan jamur terbaik untuk membuat petis vegan berdasarkan kadar asam glutamat tertinggi (2,55 ± 0,01%). Formula petis vegan terbaik adalah petis yang dibuat dengan menggunakan jamur kancing dan tepung beras 3%. Petis vegan memenuhi persyaratan SNI kadar abu dan kadar garam tetapi belum memenuhi persyaratan kadar air dan kadar protein. Petis vegan terbaik memiliki profil asam amino yang mirip dengan petis udang, sehingga dapat dinyatakan petis vegan merupakan alternatif bumbu vegan untuk makanan tradisional Indonesia./ Petis is a sauce food product that is generally made of shrimp and has a savoury taste. The vegetarian and vegan trend has grown in the society with the rising public awareness for health problems. The usage of enoki mushroom, button mushroom, and straw mushrooms as the main ingredient of petis have not explored yet. The research intends to determine the best type of mushroom for the main ingredient of petis based on the highest glutamic acid content, determine the best concentration and type of flour in making a vegan petis, and compare the physical and chemical properties of vegan and shrimp petis. The research was divided into 1 preliminary stage and 2 main stages. The preliminary stage analysed the glutamic acid content of 3 different type of mushroom, which are enoki mushroom, button mushroom, and straw mushroom. The three different types of flour (rice flour, wheat flour, and tapioca flour) with three different concentrations (3%, 5%, and 7%) was tested in stage I of main research. The physical and chemical properties vegan and shrimp petis were compared in stage II of the main research.The result showed that button mushroom was the best mushroom used to make vegan petis with the highest glutamic acid content (2.55 ± 0.01%). The best formula for vegan petis was button mushroom with 3% of rice flour. Vegan petis met the requirement for ash content and salt content of SNI but fails to meet the moisture content and protein content requirements. The best vegan petis had a similar amino acid profile with shrimp petis. Therefore it can be concluded that vegan petis was an alternative vegan seasoning for traditional Indonesian food.

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