PENGEMBANGAN PRODUK BAKSO KEDELAI (SOYBALLS) DENGAN PENAMBAHAN GLUTEN SERTA PATI DARI UBI KAYU, UBI JALAR, JAGUNG DAN KENTANG
ABSTRACT: The aim of this
research was to evaluate the effect of a meat substitute soy composite flour or
okara and gluten with the addition of different starch (cassava starch,
sweetpotato, corn and potatoes) on the physicochemical characteristics of soyballs. Flour composites were made by mixing soy
flour or okara flour and gluten with 6 levels of ratio i.e :K1= 80%: 20%, K2=
70%: 30%, K3= 60%: 40%, K4= 80%: 20 %, K5= 70%: 30%, K6= 60%: 40%, and then
proximate analysis and water absorption were analyzed. The results of analysis
of composite flour with soy flour and gluten
ratio of 80%: 20% nd composite flour from okara and gluten flour with a
ratio of 60%: 40% had a higher protein content i.e 18,0280% and 9,2110% and a
higher water absorption,i.e of 2,8850g/g and 3,1615 g/g respectively. Both
types of comparison were then used as a meat substitute in the manufacture of
meatballs with the addition of fillers such as cassava starch, sweet potatoes,
corn, and potatoes. The soyballs produceswere then analyzed physico-chemically
include proximate analysis, color, firmness, water binding power, cooking
yieldand sensory characteristics.The results showed that differences in the type of
flour composites used
as meat substitutes
and type of
filler produces soy
meatballs with different
quality. In general, soy
flour composite and
gluten produced of soyballs
had a higher
protein content than
soyballs made from composite flour okara and gluten. The
filler that provided good quality soyballs was corn. Corn was good on both
soyballs from soy flour and tofu with gluten with the filler of corn had higher
protein content and fat content, cooking yield and higher texture values than
soyballs from soy flour and tofu with filler of cassava, sweet potato, and
potato starch.
Penulis: Mhd Reza Pramudya,
Elisa Julianti, Linda Masniary Lubis
Kode Jurnal: jppertaniandd140251
