Pengaruh Jumlah Lemak terhadap Sifat Fisik dan Kesukaan Meat Analog Protein Kecambah Kacang Tunggak (Vigna unguiculata) - Eri Yusniardi; Bayu Kanetro; Agus Slamet (agriTECH, 2010)
Meat analog is usually made of soybean protein. The local legumes (i.e. cowpeas) could be used as the source of protein that substitute soybean protein for meat analog raw material. The objective of this research was to produce meat analog that was made of protein from local cowpeas. Cowpeas seed was germinated for 12 haur that was due to increasingprotein content. The protein of cowpeas was extracted at pH 9 and precipitated at pH 4. Meat analog from the protein ofgerminated cowpeas was treated by the variation of fat additions that were 1, 2 and 3 gram per 50 gram of protein isolat.Meat analog was analyzed physical (texture and color) and sensory (hedonic test) properties. The result of this researchshowed that germination of cowpeas seed could increased protein from 11.70 % (db) to 15.81 % (db). Based on thesensory properties comparison between meat analog of soybean protein and meat analog of cowpeas protein showedthat the addition of 2 gram of fat was the best variation. The texture, deformation  and the color (redness, yellowness andblueness) of the meat analog from germinated cowpeas were 0,89 (N), 8.56 %, 4.75, 1.50, 0 respectively.ABSTRAKPada umumnya meat analog dibuat dari protein kedelai. Kacang tunggak (Vigna unguiculata) merupakan jenis kacang- kacangan yang belum banyak dimanfaatkan, oleh kerena itu dalam penelitian ini kacang tunggak diolah menjadi meat analog. Tujuan penelitian ini adalah manghasilkan meat analog protein kecambah kacang tunggak yang disukai panelis. Biji kacang tunggak dikecambahkan selama 12 jam untuk meningkatkan kadar proteinnya, selanjutya protein kacang tunggak diekstraksi pada pH 9, dan diendapkan pada pH 4. Meat analog dari protein kecambah kacang tunggak dibuat dengan variasi lemak yaitu 1,2,3 gram untuk setiap 50 gram isolate protein. Meat analog yang dihasilkan dianalisissifat fisik : meliputi warna, tekstur, aroma, rasa, dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa perke-cambahan biji kacang tunggak selama 12 jam dapat meningkatkan kadar protein dari 11,70 % (db) menjadi 15,81 %(db). Berdasarkan perbandingan sifat sensoris tingkat kesukaan antara meat analog protein kecambah kacang tunggak dengan kedelai diketahui perlakuan penambahan lemak 2 gram merupakan perlakuan terbaik. Nilai tekstur kekerasan, deformasi dan warna redness, yelowness, blueness dari meat analog protein kecambah kacang tunggak berturut-turut :0,89 (N), 8,56 %, 4,75, 1,50, 0,00.