FORMULASI PRODUK SOSIS BERBASIS SUKUN SEBAGAI ALTERNATIF PRODUK NON-DAGING

ABSTRACT

High consumption of meat-based sausages increases the risk of chronic diseases, driving the trend toward plant-based food. This study aims to formulate breadfruit as a raw material for non-meat sausages (meat analogs), understand its production process, and estimate the Cost of Goods Manufactured for commercial product planning. The method used is descriptive qualitative with a laboratory experimental approach. Product formulations were developed through three variations of breadfruit concentration combined with oyster mushroom and Textured Vegetable Protein (TVP) for fibrous structure, alongside carrageenan and CMC as stabilizers. Product evaluation was conducted through an expert judgment test by three specialists (academicians and a culinary chef) assessing sensory attributes. The results indicate that breadfruit holds high potential as a plant-based sausage base. The optimal formulation was achieved with a combination of 50% breadfruit, 25% oyster mushroom, and 25% TVP (Formulation C). This formulation produces a sausage with the most stable physical characteristics, a chewy and cohesive texture mimicking conventional meat sausages, an appealing color, and a balanced savory taste without a dominant breadfruit aroma. Economic analysis shows that the production cost of this product is IDR 2,831. This breadfruit-based sausage innovation is highly viable for development as a healthy food alternative that supports local food diversification.

Keywords: Breadfruit, Plant-based Sausage, Meat Analog, Oyster Mushroom, Formulation, Expert Judgment.

ABSTRAK
Tingginya konsumsi sosis daging hewani memicu risiko penyakit kronis, sehingga mendorong tren beralih ke makanan nabati Penelitian ini bertujuan untuk memformulasikan buah sukun sebagai bahan baku sosis non-daging (meat analog), mengetahui proses pembuatannya, serta mengestimasi Harga Pokok Produksi (HPP) sebagai perencanaan produk komersial. Metode yang digunakan adalah deskriptif kualitatif dengan pendekatan eksperime. Formulasi produk dikembangkan melalui tiga variasi konsentrasi buah sukun yang dikombinasikan dengan jamur tiram dan Textured Vegetable Protein (TVP) untuk pembentukan serat protein, serta bahan penstabil karagenan dan CMC. Evaluasi produk dilakukan melalui uji expert judgment oleh tiga orang ahli (akademisi dan praktisi chef) terhadap atribut sensori. Hasil penelitian menunjukkan bahwa buah sukun berpotensi besar sebagai basis sosis nabati. Formulasi terbaik diperoleh pada kombinasi 50% sukun, 25% jamur tiram, dan 25% TVP (Formulasi C). Formulasi ini menghasilkan sosis dengan karakteristik fisik paling stabil, tekstur kenyal kompak yang mendekati sosis daging, warna yang menarik, serta rasa gurih seimbang tanpa aroma sukun yang dominan. Analisis ekonomi menunjukkan biaya produksi produk ini dengan HPP sebesar Rp2.831. Inovasi sosis berbasis sukun layak dikembangkan sebagai alternatif pangan sehat yang mendukung diversifikasi pangan lokal.
Kata Kunci: Sukun, Sosis Nabati, Meat Analog, Jamur Tiram, Formulasi, Expert Judgment.