Utilizaton of cowpea (Vigna unguiculata L.), oyster mushroom (Pleurotus ostreatus), and carrageenan in preparation of vegetarian patty added with artificial chicken flavour

Secakusuma, Artiar (2020) Utilizaton of cowpea (Vigna unguiculata L.), oyster mushroom (Pleurotus ostreatus), and carrageenan in preparation of vegetarian patty added with artificial chicken flavour. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cowpea (Vigna unguiculata L.) is considered as underutillized legume that contains high nutritional value especially protein content. Oyster mushroom (Pleurotus ostreatus) is also a local commodity that is widely grown in Indonesia. Oyster mushroom is a material that is widely used as meat substitute material. Both cowpea and oyster mushroom contain high protein content which can be used as the main raw materials in making plant based-meat products or widely called as vegetarian meat. One of the most popular meat products that is widely consumed worldwide is patty. Meat as the main ingredients in making patty may promote several heart disease. So, producing vegetarian patty with low fat but comparable protein content can be a solution to overcome this problem. However, to obtain similar characteristics of meat, several additional ingredients are widely used including hydrocolloids and flavourings. The general objective of this research was to utilize cowpea and oyster mushroom as the main ingredients with addition of carrageenan, and artificial chicken flavour in preparation of vegetarian patty. This research was performed in two main stages where the research stage I was focusing on observing effect of different ratio of cowpea to oyster mushroom (30:70, 40:60, 50:50, 60:40, and 70:30) and different carrageenan concentration (0.5, 1.0, and 1.5%) with two replications. Research stage II was focusing on determining the best concentration of artificial chicken flavour (0, 0.25, 0.50, 0.75, 1.00, and 1.25%). The selected vegetarian patty formulation was composed of 70:30 ratio of cowpea to oyster mushroom added with 1.5% carrageenan and 0.50% of artificial chicken flavour with protein content of 22.08±0.44% and hardness value of 5186.295±75.55 g. Produced vegetarian patty also can fullfill the requirement stated by SNI and commercial standard by USDA, therefore the vegetarian patty produced has potential to be use for commercial purposes./Kacang tunggak (Vigna unguiculata L.) dianggap sebagai tanaman polong yang kurang dimanfaatkan namum memiliki kandungan nutrisi yang tinggi teruatama kandungan protein yang tinggi. Jamur tiram putih (Pleurotus ostreatus) juga merupakan tanaman lokal yang tinggi nutrisi. Jamur tiram putih adalah material yang sering digunakan sebagai bahan pengganti daging. Kacang tunggak dan jamur tiram putih menfandung protein tinggi yang dapat digunakan sebagai bahan utama dalam pembuatan produk daging berbasis tanaman atau yang biasa disebut daging vegetarian. Salah satu produk daging olahan yang sering dikonsumsi adalah patt. Daging yang merupakan bahan utama pembuat patty dapat mengakibatkan banyak masalah kesehatan terutama penyakit jantung. Maka dari itu, memproduksi vegetarian patty dengan kandungan lemak rendah tetapi juga mengandung protein yang dapat menyayingi protein daging dapat menjadi solusi terhadap masalah ini. Tetapi, untuk menyamai karakteristik daging, beberapa bahan tambahan juga sering digunakan seperti hidrokoloid and perasa. Tujuan umum dari penelitian ini adalah untuk memanfaatkan kacang tunggak dan jamur tiram putih sebagai bahan utama, dengan penambahan karagenan dan perasa ayam buatan dalam pembuatan vegetarian patty. Penelitian ini dibagi mengadi dua penelitian utama di mana penelitian utama ke satu berfokus pada efek perbedaan rasio kacang tunggak dan jamur tiram putih (30:70, 40:60, 50:50, 60:40, and 70:30) beserta konsentrasi karagenan yang berbeda (0.5, 1.0, and 1.5%) dengan dua replikasi. Penelitian tahap kedua berfokus pada penentuan penambahan konsentrasi perasa ayam buatan (0, 0.25, 0.50, 0.75, 1.00, and 1.25%) terbaik. Formulasi terpilih ada vegetarian patty yang terbuat dari ratio 70:30 kacang tunggak denga jamur tiram putih, 1.5% karagenan dan 0.5% perasa ayam buatan dengan kadar protein 22.08±0.44% dan tingkat kekerasan 5186.295±75.55 g. Vegetarian patty pada penelitian ini juga dapat memenuhi standar SNI dan patty komersial oleh USDA, maka dari itu vegetarian ini memiliki potensi untuk diproduksi dengan tujuan komersialisasi.

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