Effect of Addition Edamame Dregs Flour (Glycine Max (L) Merill) and Carboxymethyl Cellulose (CMC) on Plant-Based Patty Characteristics Dego Yusa Ali (a), Sudarminto Setyo Yuwono (a), Puja Rania Taj Nacia (a)
a) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia
E-mail: dego[at]ub.ac.id
Abstract
The increasing awareness of environmental impacts and animal ethics has driven interest and demand for plant-based alternative protein sources. One emerging trend is the development of plant-based patties designed to replicate the texture of real meat. The production of Plant-based patties still contains limited fiber content, thus requiring the addition of edamame dregs flour as a fiber source. The addition of CMC is necessary to enhance the texture stability of the patty. A study on the effect of adding edamame dregs flour and CMC to the physical and organoleptic characteristics of plant-based patties was conducted using a 2-factor experimental design: edamame dregs flour (10%, 20%, 30%) and CMC (0.2%, 0.4%, 0.6%). The research utilized a randomized block factorial design with 3 replications to explore the physical and organoleptic properties. The addition of edamame dregs flour and CMC significantly affected the oil absorption capacity, texture (hardness), and organoleptic attributes. CMC did not significantly influence brightness levels. The chemical characteristics of the best treatment for plant-based patties were as follows: moisture content of 50.51%, protein content of 17.25%, fat content of 9.68%, and crude fiber content of 2.40%.
