EFFECT OF VARIATIONS TEXTURIZED SOY PROTEIN CONCENTRATION ON MEAT TASTE IN PLANT-BASED FROZEN FOOD PRODUCTS
Kennis Rozana1*, Nuraini Kartikasari1, Dediek Tri Kurniawan2, Nonny Aji Sunaryo3, Harsalim Aimunandar Jayaputra4

1. FMIPA Universitas Negeri Malang
2. FE Universitas Negeri Malang
3. FT Universitas Negeri Malang
4. FT Politeknik Negeri Malang
*kennis.rozana.fmipa[at]um.ac.id

Abstract

Innovation in the food sector is the most promising innovation, especially since the need for food will be directly proportional to population growth which continues to increase throughout the year. Among the many types of food, frozen food products have a much greater demand than other types of food. Frozen food products are claimed to be more practical for consumption in various activities. The development of non-animal-based frozen food needs to be developed to be an option for vegetarians and groups of people who want to maintain health. This study was conducted to determine the optimal concentration of texturized soy protein as a substitute for meat in non-animal frozen food products while considering the delicious taste that everyone likes. Variations in the concentration of texturized soy protein used were 3%, 5%, and 7%, respectively, of the total amount of all ingredients. Based on the results of research conducted, it is known that a 5% concentration of texturized soy protein produces frozen food products with the same taste, colour, texture, and aroma as animal-based frozen food products in general.

Keywords: Non-animal food, texturized soy protein, food innovation

Topic: Biotechnology