Pengaruh Perbandingan Ampas Kelapa Terfermentasi Aspergillus niger, Tepung Jagung, dan Tapioka terhadap Karakteristik Patty Analog

Abstract

Analog patty is a processed product resembling a meat patty made from non-animal ingredients. Fermented coconut dregs have potential as a raw material due to their abundant availability and their nutritional content can be increased through fermentation using Aspergillus niger. Corn flour and tapioca are also used to increase the carbohydrate content, fiber, water binding capacity, and improve the texture of the patty. This study aims to determine the effect of the ratio of Aspergillus niger fermented coconut dregs, corn flour, and tapioca on the characteristics of the resulting analog patty. The research design used was a non-factorial Randomized Group Design (RAK). The parameters tested included moisture, ash, fat, protein, carbohydrate, crude fiber content, color index, chewiness, and organoleptic properties (color, aroma, texture, taste, general acceptance). The results showed that the ratio of fermented coconut dregs, corn flour, and tapioca had a very significant effect (P<0.01) on all parameters tested.