Pengaruh Substitusi Tepung Terigu Dengan Tepung Umbi Porang (Amorphophallus muelleri) Bebas Gluten Terhadap Kualitas Kimia dan Organoleptik Nuget Daging Sapi

Abstract

health. However, due to its relatively high cost, it needs to be processed into more economical and accessible products. One such processed product is beef nuggets, which typically use wheat flour as a filler. However, wheat flour contains gluten, which may cause health issues for certain individuals. Therefore, wheat flour can be substituted with gluten-free porang flour, which contains glucomannan—a compound that has high water-binding capacity and functions similarly to wheat flour. This study employed proximate analysis to evaluate moisture, fat, protein, and carbohydrate contents, and used a Completely Randomized Design (CRD) with five levels of porang flour substitution (0%, 5%, 10%, 15%, and 20% of the meat weight), each with four replications. Organoleptic tests, including hedonic and hedonic quality evaluations, were conducted to assess consumer preference and acceptance. The results showed that the best treatment was found at 15% porang flour substitution (P3), with moisture, protein, fat, ash, and carbohydrate contents of 69.02±0.66, 15.09±0.14, 2.31±0.70, 2.20±0.71, and 11.37±1.11, respectively. The product in this treatment was still well accepted by the panelists.