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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pertanian UNEJ e-Proceeding Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JAIM (Jurnal Abdi Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis International Journal on Food, Agriculture and Natural Resources (IJFANRES) JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Azkiyah, Lailatul
Agricultural Product Technology Study Program, Universitas Jember, Jember, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

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Journal : Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis

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Optimization of Analog Meat Formula Made from "Gepak Kuning" Soybean Flour, Carrageenan, and Pectin Using the Mixture Design Method Azkiyah, Lailatul; Puji Lestari, Ning; Indarto; Giyarto; Alfi Ngizati, Naila
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 9 No 1 (2025): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v9i1.6635

Abstract

The development of analog meat products signifies a significant progression in plant-based food innovation, aiming to replicate conventional meats' nutritional and sensory characteristics, such as beef, goat, and chicken. This study specifically examined the process of producing analog meat using soy flour as the main protein source, with carrageenan and pectin serving as the key dietary fiber and texturizing agents. Employing Design Expert 11.0.0 for Mixture Design, we prioritized parameters such as dietary fiber, protein content, and organoleptic qualities. The optimal formulation consisted of 44.42% soy flour, 16.2% carrageenan, and 9.38% pectin. This formulation produced an analog meat product with a protein content of 18.13% and dietary fiber levels of 23.19%, aligning with industry standards for plant-based alternatives. Sensory evaluation results, with an average acceptance score of 5.3 out of 7, indicate strong consumer appeal. These findings demonstrate the practical viability of this composition for commercial plant-based meat production, offering a nutritious and sustainable alternative to traditional meat. The study provided valuable insights for food manufacturers seeking to develop high-fiber. These protein-rich analog meat products cater to the increasing demand for healthier and environmentally friendly food options.
Optimization of Analog Meat Formula Made from "Gepak Kuning" Soybean Flour, Carrageenan, and Pectin Using the Mixture Design Method Azkiyah, Lailatul; Lestari, Ning Puji; Indarto, Indarto; Giyarto, Giyarto; Ngizati, Naila Alfi
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 9 No 1 (2025): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v9i1.6443

Abstract

The development of analog meat products signifies a significant progression in plant-based food innovation, aiming to replicate conventional meats' nutritional and sensory characteristics, such as beef, goat, and chicken. This study specifically examined the process of producing analog meat using soy flour as the main protein source, with carrageenan and pectin serving as the key dietary fiber and texturizing agents. Employing Design Expert 11.0.0 for Mixture Design, we prioritized parameters such as dietary fiber, protein content, and organoleptic qualities. The optimal formulation consisted of 44.42% soy flour, 16.2% carrageenan, and 9.38% pectin. This formulation produced an analog meat product with a protein content of 18.13% and dietary fiber levels of 23.19%, aligning with industry standards for plant-based alternatives. Sensory evaluation results, with an average acceptance score of 5.3 out of 7, indicate strong consumer appeal. These findings demonstrate the practical viability of this composition for commercial plant-based meat production, offering a nutritious and sustainable alternative to traditional meat. The study provided valuable insights for food manufacturers seeking to develop high-fiber. These protein-rich analog meat products cater to the increasing demand for healthier and environmentally friendly food options.
Co-Authors Achmad Subagio Agustia Dwi Pamujiati Agustia Dwi Pamujiati Agustia Dwi Pamujiati Ahmad Haris Hasanuddin Slamet Ahmad Nafi’ Aini, Anggita Arifatul Alfi Ngizati, Naila Brihatsama Dwi Masahid, Ardiyan Eko Yuliarsha Sidhi Gading Rosiana Yunianto Galuh Salsabila Yusviva Giyarto Giyarto Giyarto Heru Kurniawan Indarto indarto indarto Indarto Indarto Iwan Taruna Kartikosari, Dini Indah Kresna Widigdo Margo Utomo Lestari, Ning Puji Livia Wahyuni Majid, Nur Ika Okta Maria Belgis Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Meilina, Lita Miftahul Choiron Mukhammad Fauzi Mukhammad Fauzi Nafi', Ahmad Ngizati, Naila Alfi Nina Lisanty Nugraheni Hadiyanti Nur Aini Nur Aniza Aprillia Nurud Diniyah Puji Lestari, Ning Putri Islami, Gadis Tiara Rasyadan Taufiq Probojati Rosiana Yunianto, Gading Sa'adah, Enik Nur Salsabila Yusviva, Galuh Shinjiro Ogita Slamet, Ahmad Haris Hasanudin Suryo Wibowo, Mochamad Agus Tomoyuki Yoshino Tutut Dwi Sutiknjo Wahyuni, Livia WIWIEK ANDAJANI Yukihiro Yamamoto Yuli Wibowo Yuli Witono Yuli Witono