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