Abstract
Abstract
High meat consumption globally has caused several problems, such as environmental, animal welfare, and public health issues. Consumption of plant-based meat products or meat analog can be used as an alternative to overcome these problems. In this research, a meat analog patty was formulated using lion’s mane mushroom as a main ingredient as it contains high protein content (20.8%), along with texturized soy protein. Furthermore, pumpkin seeds were also added to provide sufficient iron to the meat analog. This research was done in two stages, in which the first stage of the research was done to observe the effect of different ratios of lion’s mane mushroom and texturized soy flour (30:50, 40:40, 50:30) on the physicochemical and sensory characteristics of the meat analog patty. The analyses done included proximate analysis, color analysis, texture profile analysis, and organoleptic analysis. On the other hand, the second stage of research was focused on determining the best concentration of pumpkin seeds added (10%, 20%, 30%) to the meat analog patty to obtain the optimum iron content. The analyses done included texture profile analysis, proximate analyses, and iron content analysis. Results showed that the selected formulation of the meat analog patty was the one made from a 50:30 ratio of lion’s mane mushroom and texturized soy flour added with 10% pumpkin seeds. It had 0.79 mg of iron/30g of sample and was most preferred by the panelists based on organoleptic tests. The addition of pumpkin seeds did not affect the proximate chemical content of the meat analog patty, except for its moisture content. Regarding textural profile, the meat analog patty made with the addition of pumpkin seeds was comparable to commercial meat analog in terms of hardness while being less springy, cohesive, and chewy. Compared to a meat patty, it had a higher hardness and chewiness value with a lower springiness and cohesiveness value.