Process Optimization of Meat Analogue Composed by Soy Protein Isolate and Palm Oil Based Fat Replacer

Meat analog is processed food made from vegetable protein, has similar structure to animal meat but differ in composition. The most widely used vegetable protein in the meat analogues production is soy protein isolate due to its gelation, functional and nutritional properties. This study aims to determine the effect of palm oil concentration on fat replacer emulsion system and the effect of resting time of meat analog on its physico-chemical properties. The study was carried out in three stages, namely (1) preparation of fat replacer emulsions, (2) preparation of meat analogs, (3) optimization of the meat analog process using Response Surface Method (RSM) and characterization of their physico-chemical properties. The concentration of palm oil (olein and stearin fraction) in the fat replacer emulsion was varied in the range of 16-18%. While the resting time of meat analogue for 30 to 60 minutes. Based on the optimization results using Design Expert v.13 software, the optimum treatment for meat analogue processing was resting time of 35,759 minutes and the concentration of fat replacer of 16.124%, which has a desirability value of 0.567. Meat analog from this treatment had 52.920% moisture content, 21.831% fat content, 13.712% protein content, 3.080% ash content, 2.439% carbohydrate content, 5.937 N hardness, 0.975 mm elasticity, and 3.968 N chewiness.