Effect of Peanut Types on Patties Analogue Characteristics

Nur Annisa Metya Novikasari, NAMN and Anita Kurnia Wati, AKW and Nur Khikmah, NK and Iffah Muflihati, IM Effect of Peanut Types on Patties Analogue Characteristics. Effect of Peanut Types on Patties Analogue Characteristics.

Text 25. 2020-Effect of Peanut Types.pdf Download (2MB)

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 yield’s 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.

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