Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-k-Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology
DOI:
https://doi.org/10.48048/tis.2023.6486Keywords:
Restructured sliced meat, Modified cassava flour, Purified porang flour--carrageenan mixed gel, Response surface methodologyAbstract
This study aims to determine the optimum formula in restructured sliced meat production using the Box-Behnken Design of Response Surface Methodology (BBD-RSM) to obtain the best yield, hardness, and water-holding capacity (WHC). The concentration of the meat used was 30 to 40 %, MOCAF (modified cassava flour) was 10 to 15 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel was 7.5 to 12.5 %. The alterations in yield, hardness, and WHC of restructured sliced meat were significantly predicted by the second-order regression models with high R2 values. The results revealed that the combining meat composition of 35.41 %, MOCAF of 11.58 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel of 12.50 % was predicted as the optimum formula for restructured meat with characteristics as follows; 99.62 % yield, 133.63 g hardness, and 68.76 % WHC. The verification results through actual research were not significantly different (p > 0.05) from the predictions optimal formula, with characteristics as follows; 99.07 % yield, 131.63 g hardness, and 68.45 % WHC.
HIGHLIGHTS
- The use of MOCAF and PPFC mixed gels for restructured sliced meat making
- Optimization of restructured sliced meat was reported by Box Behnken Design
- The optimal formula of the restructured sliced meat was exhibited
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