Development of meat analogue patty using lion's mane mushroom and pumpkin seeds

Marcello, Marco (2020) Development of meat analogue patty using lion's mane mushroom and pumpkin seeds. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Meat as a food is considered as the highest protein source. With the recent increase in meat consumption globally, three major problem arises, which are environmental, animal welfare and public health issues. An alternative is to consume plant-based meat products. To formulate a meat analogue patty that is high in protein, lion’s mane mushroom is used as a base it is an edible mushroom with high protein content (20.7%). To provide sufficient amounts of iron into the product, pumpkin seeds are added, as they have 8.83-10mg of iron per 100g which is considered as a good source of iron. The objective of this research was to utilize lion’s mane mushroom in making meat analogue patty with the addition of pumpkin seeds. This research was done with two main stages, in which the first stage of the research was to observe the effect of different ratio of lion’s mane mushroom and texturized soy flour (30:50, 40:40, 50:30) on the physicochemical and sensory characteristics of the meat analogue patty. Research stage II was focused on determining the best concentration of pumpkin seeds added (10%, 20%, 30%) to the meat analogue patty selected as the best treatment from research stage I and its iron content, physicochemical and sensory characteristics were observed. The best treatment of the meat analogue patty was determined to be at 50:30 ratio of lion’s mane mushroom and texturized soy flour with 10% addition of pumpkin seeds. It has 38.79% protein content, 0.79 mg of iron / 30g of sample, and is most preferred by panelists with a given rating of moderately liked. Texture profile of the meat analogue patty is observed to have a hardness value of 4024.04 N, springiness value of 0.79 mm, cohesiveness value of 0.51 and chewiness value of 16.14.85 N-mm. It has a lightness value is 37.01 with a hue value of 60.51 ranging in the yellow red color range.

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