KARAKTERISTIK SENSORI PATTY BURGER ANALOG DARI CAMPURAN TEPUNG BERAS MERAH, ISOLAT PROTEIN KEDELAI DAN JAMUR TIRAM PUTIH

SENSORY CHARACTERISTICS OF ANALOG BURGER PATTY FROM BROWN RICE FLOUR, SOY PROTEIN ISOLATE AND WHITE OYSTER MUSHROOM

Muhammad Effendi, Zalniati Fonna Rozali*, Sri Haryani Anwar
* zalniatifonna@unsyiah.ac.id

The occurrence of the Covid-19 pandemic has changed the trend of food consumption in the world community. Consumption of hygienic and nutritious food has been increasing in the last 1 year. One of them is plant-based food, namely food made from vegetable ingredients as a substitute for animal protein. Patty burger analog is an innovation made to meet the demand for plan based food. Little is known about the formulation and acceptance of analogue burger patties. This study used a factorial randomized block design (RBD) consisting of two variables. Variable A is the ratio of brown rice flour, soy protein isolate and white oyster mushrooms with 3 treatment levels including A1 (30%: 40%: 30%), A2 (40%: 30%: 30%) and A3 (50%: 20 % : 30%). Variable B is the difference in the method of frying which consists of 2 levels of treatment including pan frying (B1) and deep frying (B2). This study aims to determine the analogue patty burger formulation on the sensory characteristics of the resulting analogue patty burger. Based on the rank test the best treatment in this study was the patty burger analogue with a ratio with the addition of 50% TBM, 20% GPA and 30% JTP and the deep frying method with color sensory characteristics of 3.96 (likes), aroma 3.8 (likes) , taste 4.08 (like), and texture 3.96 (like).

Keywords:
Patty Burger Analog, Tepung Beras Merah, Karakteristik Sensori.

Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi

Page number:
9-13

Volume:
2

Issue:
1

Publication date:
17 October 2022

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