PENGARUH SUBSTITUSI TEPUNG JAGUNG VARIETAS MANADO KUNING (Zea mays L.) PADA PEMBUATAN DAGING ANALOG

The purpose of this study was to obtain an analogous meat formulation with a mixture of gluten and” Manado kuning” corn flour based on the level of acceptance, and to analyze their chemical content. The statistical design of this experiment was a Completely Randomized Design (CRD) with treatments of the ratio of gluten and “Manado kuning” corn flour i.e., A (100% gluten: 0% “Manado kuning” corn flour); B (90% gluten: 10% % “Manado kuning” corn flour); C (80% gluten: 20% % “Manado kuning” corn flour); D (70% gluten: 30% % “Manado kuning” corn flour). Each treatment was repeated 3 times. The results showed that analogue meat preferred by panelists based on color, aroam, taste, and texture was D treatment (70% gluten: 30% % “Manado kuning” corn flour) with an average value of 4.75 (rather like). The chemical composition of that analogue meat was 61.31% water, 12.17% protein, 0.43% fat, 1.01% ash, and 24.54% carbohydrates. Keywords : Analogous Meat, Gluten, “Manado kuning” Corn Flour