PENAMBAHAN DAGING ANALOG PROTEIN KEDELAI SEBAGAI FORMULASI PRODUK SOSIS AYAM

ABSTRAC
This study aimed to develop chicken sausage by adding soy protein-based analog meat as an alternative to increase its protein content. In this study, analog meat was used as an additional ingredient in the formulation of chicken sausage to create a product that is not only delicious but also rich in protein. This research was conducted in response to the public's need for practical foods with high protein content, especially for those following a low-carbohydrate diet. Experiments were conducted with several formulations, namely control (no analog meat), P1 (25% analog meat), P2 (50% analog meat), and P3 (75% analog meat). Evaluation was conducted on the physical and organoleptic characteristics of the sausages produced. The results showed that the addition of soy protein analog meat could increase the protein content of chicken sausage without reducing the desired taste and texture quality. Formulations with 50% and 75% analog meat showed the most optimal results in terms of texture and acceptance by panelists. This research is expected to contribute to the development of innovative food products that support a healthy diet. In addition, this research can also be used as a reference for the development of similar products in the future, as well as enriching the literature on the use of analog meat in the food industry.
Keywords: Sausage, Chicken, Analog Meat, Expert Judgment

ABSTRAK
Penelitian ini bertujuan untuk mengembangkan sosis ayam dengan menambahkan daging analog berbasis protein kedelai sebagai alternatif untuk meningkatkan kandungan proteinnya. Dalam penelitian ini, daging analog digunakan sebagai bahan tambahan dalam formulasi sosis ayam untuk menciptakan produk yang tidak hanya lezat tetapi juga kaya akan protein. Penelitian ini dilakukan sebagai respon terhadap kebutuhan masyarakat akan makanan praktis dengan kandungan protein tinggi, terutama bagi mereka yang mengikuti diet rendah karbohidrat. Percobaan dilakukan dengan beberapa formulasi, yaitu kontrol (tanpa daging analog), P1 (25% daging analog), P2 (50% daging analog), dan P3 (75% daging analog). Evaluasi dilakukan terhadap karakteristik fisik dan organoleptik sosis yang dihasilkan. Hasil penelitian menunjukkan bahwa penambahan daging analog protein kedelai dapat meningkatkan kandungan protein sosis ayam tanpa mengurangi kualitas rasa dan tekstur yang diinginkan. Formulasi dengan 50% dan 75% daging analog menunjukkan hasil yang paling optimal dari segi tekstur dan penerimaan oleh panelis. Penelitian ini diharapkan dapat memberikan kontribusi bagi pengembangan produk pangan inovatif yang mendukung pola makan sehat masyarakat. Selain itu, penelitian ini juga dapat dijadikan referensi bagi pengembangan produk sejenis di masa mendatang, serta memperkaya literatur mengenai penggunaan daging analog dalam industri pangan.
Kata Kunci :Sosis,Daging Ayam, Daging Analog, Expert Judgement