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Komposisi Gizi dan Tingkat Penerimaan Patty Analog Berbasis Nangka Muda dan Ampas Tahu sebagai Alternatif Produk Daging
Abstract
Nangka muda dan ampas tahu (okara) berpotensi sebagai patty analog tinggi serat–protein. Penelitian ini mengembangkan patty berbasis keduanya dengan RAL tiga formulasi: P1 70:30, P2 60:40, P3 50:50 (nangka: okara). Analisis kimia (air, abu, protein, lemak, karbohidrat) dan uji organoleptik menunjukkan proporsi memengaruhi karakteristik secara signifikan (p<0,05). P3 memiliki kadar tertinggi pada air 72,26%, protein 8,31%, lemak 3,69% dengan karbohidrat terendah 20,09%. P1 berprotein dan berlemak lebih rendah, namun karbohidrat tertinggi 26,07%. Kadar abu tertinggi pada P1 dan P3 (≈3,13–3,14%). Peningkatan okara menaikkan protein dan lemak, menurunkan karbohidrat. Dari aspek sensorik, P1 paling disukai (warna, aroma, rasa, tekstur, keseluruhan). Disimpulkan, patty nangka–okara berpotensi sebagai pangan nabati tinggi protein yang diterima konsumen.
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DOI: https://doi.org/10.17509/edufortech.v10i2.90042
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