Evaluation of Fat Content and Organoleptic in Plant-Based Sausages Made from Banana Blossoms (Musa paradisiaca) and Cowpeas (Vigna unguiculata) Marietha Kris Setiawati(a), Catarina Aprilia Ariestanti(a*)
a)Departement of Biology, Faculty of Biotechnology, Universitas Kristen Duta Wacana, Jl. Dr. Wahidin Sudirohusodo No.5-25, Kotabaru, Kec.Gondokusuman, Kota Yogyakarta, Daerah Istimewa Yogyakarta
*catarina.ariestanti[at]staff.ukdw.ac.id
Abstract
Plant-based or analog sausages are alternative food products with properties that look like sausages in general but are not made from meat. The use of banana blossoms (Musa paradisiaca) and cowpeas (Vigna unguiculata) as ingredients for the production of plant-based sausages is expected to increase the nutritional value to support functional food in food products, namely sausages. This study aims to evaluate the organoleptic properties and fat content of plant-based sausages combined with banana blossoms and cowpeas with various formulations (0:100(a), 25:75(b), 50:50(c) % (w/w)). The three concentrations with the best average were continued in the Soxhlet method of fat content testing. Statistical data analysis was carried out using one-way ANOVA, followed by Duncan test if there were significant differences. The overall acceptance value of the selected concentrations has an average of (13.55(a), 13.3(b), 12.65(c)) with standard deviation (SD) values (0.255(a), 0.178(b), 0.174(c)) was found to be significant (p<0.05) at 0.5% concentration compared to other concentrations. Plant-based sausages contain fat (1.06%(a), 2%(b), 1.98%(c)), with a combination of ingredients contributing to the fat content. The use of a combination of banana blossoms and cowpeas reduces the fat content in plant-based sausages and has an acceptance value that is quite popular with the panelists. Further research is to determine the beneficial effects of plant-based sausages combining banana flowers and cowpeas such as nutritional content and antioxidant activity.
