Main Article Content

Abstract

Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days.

Keywords

Analogue Meat Cashew Red Beans Sensory

Article Details

How to Cite
Kumalasari, I. D., Dinata, G. D. A., & Satar, I. (2022). EVALUATION OF SENSORY AND MICROBIOLOGICAL ANALOGUE MEAT MADE OF CASHEW FRUIT AND RED BEAN FLOUR. Jurnal Agroindustri, 12(1), 1–11. https://doi.org/10.31186/j.agroindustri.12.1.1-11

References

  1. Badan Pengawasan Obat dan Makanan (BPOM). (2008). Pengujian Mikrobiologi Pangan. Infopom, 9(2), 1-11.
  2. Djamil, R., & Tria A. (2009). Penapisan Fitokimia, Uji Bslt, dan Uji Antioksi dan Ekstrak Metanol Beberapa Spesies Papilonaceae. Jurnal Ilmu Kefarmasian Indonesia.
  3. Genisa, J., Sukendar, N.J., Langkong, J., & Abdullah, N. (2015). Analog Bakso Sehat dariProtein Kacang Merah (Phaseolus vulgaris L). Jurnal Agri. Techno, 8(1),1-9.
  4. Harjanti, S.W. (2013). PembuatanYoghurt Kacang Merah (Phaseolus Vulgaris L.) Dengan Penambahan Ekstrak Kelopak Bunga Rosella (Hisbiscus sabdariffa L) Sebagai Pewarna Alami. (Skrips). Fakultas Keguruan Dan Ilmu Pendidikan Universitas Muhamadiyah Surakarta.
  5. Herawati, H. (2008). Penentuan Umur Simpan Pada Produk Pangan. Jawa Tengah: Balai Pengkajian Teknologi Pertanian Jawa Tengah.
  6. Hermanianto, J & R. Y. Andayani. (2002). Studi Perilaku Konsumen dan Identifikasi Parameter Bakso Sapi Berdasarkan Preferensi Konsumen Di Wilayah DKI Jakarta. Retrieved from Jurnal Teknologi Industri Pangan, Vol XIII, No 1 hal 1-10.
  7. Hoek, A. C., Luning, P. A., Stafleu, A., & deGraaf, C. (2010). Food-related Lifestyl and Health Attitudes of Dutch Vegetarians, Non-Vegetarian Consumers of Meat Substitutes and Meat Consumers. Appetite, 42, 265–272.
  8. Kurniawan, A. (2011). Pengaruh Penambahan Jamur Tiram (Pleurotus ostreatus) Terhadap Kualitas Kimia Dan Organoleptik Bakso Ayam. Skripsi. Fakultas Pertanian, Universitas Sebelas Maret.
  9. Lívia, Xerez PINHO, Marcos, Rodrigues A. A., José, Osvaldo B. C., José, Maria C. C., Afonso Mota R. (2011). The use of cashew apple residue as source of fiber in low fat hamburgers. ISSN 0101-2061.
  10. Marshal, R. W. (2014). Inovasi Produk Selai Lembaran Berbasis Agar-Agar, Laboratorium Preservasi Hasil Perairan. Bogor: IPB.
  11. Maturin, L., & Peeler, J. T. (2001). Aerobic Plate Count. In: Bacteriological Analytical Manual Online. Center for Food Safety and Applied Nutrition. Washington DC (US): US Food and Drug Administration.
  12. Nataliningsih. (2007). Analisis Sifat Fisiko-Kimia Pengolahan BMC Instan Dalam Rangka Penanggulangan Gizi Buruk Di Pedesaan. Bandung: Universitas Bandung Raya Peraturan Badan Pengawas Obat dan Makanan Nomor 13 Tahun 2019 Tentang Batas Maksimal Cemaran Mikroba Dalam Pangan Olahan. ISO 4833-1; SNI 2897.
  13. Ranti, N.F. (2016). Karakteristik Fisik dan Sensoris Daging Sapi Bali Pada Berbagai Lokasi Otot Yang Berbeda. Fakultas Peternakan, Universitas Halu Oleo. Kendari.
  14. Ray, B. (2000). Fundamental Food Microbiology. 2nd Edition. CRC Press, USA.
  15. Shewfelt, R. L. (2014). Pengantar Ilmu Pangan. Penerbit Buku Kedokteran, Jakarta.
  16. Reily, Michael. (2018). Indonesia Diprediksi Masih Kurang Pasokan Daging Sapi Tahun ini. https://katadata.co.id/berita/2018/2/19/Indonesiadiprediksimasihkekuranganpasokan daging-sapi-di-2018. [diakses pada 29 Maret 2021].
  17. See EF, Wan NWA., & Noor, A. A. 2007. Physic Chemical and Sensory Evaluation of Breads Supplemented with Pumpkin Flour. Asean Food J 14(2), 32-40.
  18. oeparno. 2005. Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta.
  19. Soeparno. (2009). Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta.
  20. Soeparno. (2005). Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta.
  21. Shewfelt, R. (2014). Pengantar Imu Pangan. Jakarta: Penerbit Buku Kedokteran EGC, 248.
  22. Wahyuni, R. (2012). Pemanfaatan Buah Naga Super Merah (Hylocereus costaricensis) dalam Pembuatan Jenang dengan Perlakuan Penambahan Daging Buah yang Berbeda. Jurnal Teknologi Pangan. Pasundan: Universitas Yudharta.
  23. Wijayanti, D. (2014). Uji Kadar Protein dan Sensoris Daging Sapi Rebus yang dilunakan dengan Sari Buah Nanas (Ananas comosus). Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah Surakarta.
  24. Winarno, F.G. (2004). Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
  25. Yaumi, N. (2011). Penambahan Tepung Kacang Merah Dalam Pembuatan Donat dan Daya Terimanya. Fakultas Kesehatan Masyarakat. Universitas Sumatera Utara. Medan.
  26. Yenrina R., Hamzah N., & Zilvia R. (2009). Mutu selai lembaran campuran nenas (Ananas comusus) dengan jonjot labu kuning (Cucurbita moschata). Jurnal Pendidikan dan Keluarga 1(2), 33-42.
  27. Yustiyani & Setiawan, Budi. (2013). Formulasi Bubur Instan Menggunakan Komposit Tepung Kacang Merah dan Pati Ganyong Sebagai Makanan Sapihan. Jurnal Gizi dan Pangan 8(2), 95-10.