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All Journal Journal of Agri-Food Science and Technology (JAFoST)
Nur Annisa Metya Novikasari
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Effect of Peanut Types on Patties Analogue Characteristics Nur Annisa Metya Novikasari; Anita Kurnia Wati; Nur Khikmah; Iffah Muflihati
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.876 KB) | DOI: 10.12928/jafost.v1i1.1475

Abstract

Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yields physical, chemical, and sensory of patties analog produced. The main ingredients used are kidney bean flour, mung bean flour, and peanut flour, as well as additional ingredients such as oyster mushrooms, high protein wheat flour, and seasonings with the same percentage. Based on the analysis of the water content of the three samples, the highest value is the water content of kidney bean flour patties (25.88%). The highest ash content is indicated by mung bean flour patties which is equal to 0.08%. The highest fat content obtained by peanut patties with a value of 0.4% and the highest WHC is found in peanut patties that is 2.9867%. Meanwhile, based on the organoleptic test, the most preferred patty analog by panelists is a patty made of mung bean flour.
Co-Authors Anita Kurnia Wati Iffah Muflihati, Iffah Nur Khikmah