<![CDATA[The purpose of this study was to obtain an analogous meat formulationwith a mixture of gluten and†Manado kuning†corn flour based on thelevel of acceptance, and to analyze their chemical content. The statisticaldesign of this experiment was a Completely Randomized Design (CRD)with treatments of the ratio of gluten and “Manado kuning†corn flour i.e.,A (100% gluten: 0% “Manado kuning†corn flour); B (90% gluten: 10%% “Manado kuning†corn flour); C (80% gluten: 20% % “Manadokuning†corn flour); D (70% gluten: 30% % “Manado kuning†corn flour).Each treatment was repeated 3 times. The results showed that analoguemeat preferred by panelists based on color, aroam, taste, and texture wasD treatment (70% gluten: 30% % “Manado kuning†corn flour) with anaverage value of 4.75 (rather like). The chemical composition of thatanalogue meat was 61.31% water, 12.17% protein, 0.43% fat, 1.01% ash,and 24.54% carbohydrates.Keywords: Analogous Meat, Gluten, “Manado kuning†Corn Flour]]>
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