Pengolahan Meat Analogue Berbahan Plant-Based Pengganti Ayam

Abstract

Tujuan dilakukannya penelitian ini untuk mengetahui potensi meat analogue berbahan plant-based pengganti ayam di Bali, menganalisis rasa, tekstur, aroma, dan warna dari meat analogue berbahan plant-based pengganti ayam dan menganalisis minat beli meat analogue berbahan plant-based pengganti ayam. Pendekatan yang digunakan dalam penelitian ini adalah kualitatif. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, kuesioner. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif kualitatif, dan uji organoleptik. Hasil pengolahan meat analogue berbahan plant-based pengganti ayam hampir menyerupai dengan daging ayam asli, yang dapat di nilai dari warna, tekstur, aroma, rasa. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi karena berdasarkan data banyak orang yang mengganti pola makannya menjadi plant-based di Bali pada tahun 2020 pada masa pandemi.Potensi pangan nabati Bali sangat tinggi, karena target pasarnya luas yang dapat dijangkau. Pengolahan meat analogue berbahan plant-based yang dihasilkan hampir memenuhi semua aspek ayam dari segi rasa, warna, aroma, tekstur, masih mempunyai kekurangan dan kelebihannya masing-masing, contohnya seperti aroma dan juga tekstur yang belum dihasilkan secara maksimal, namun untuk rasa dan warna sudah menyerupai daging ayam asli. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi, dan masyarakat juga kurang informasi mengenai meat analogue, sehingga membuka peluang untuk membeli, mempromosikan dan menjualnya cukup besar.   The potential of this study aims to research plant-based chicken substitutes for meat analogs in Bali and analyze the taste, texture, aroma, and color. This study analyzes interest in buying plant-based chicken substitutes for meat analogs. The approach used in this research is qualitative. Data collection techniques used are observation, interviews, and questionnaires. This research data analysis technique is a descriptive qualitative analysis and organoleptic test. The results of processing meat analogs made from plant-based substitutes for chicken are almost similar to actual chicken meat, seen from the color, texture, aroma, and taste. Interest in buying plant-based meat analogs instead of chicken is relatively high because, based on data, many people changed their diet to plant-based in Bali in 2020 during the pandemic. Therefore, Bali's plant-based food potential is very high because the target market is vast that it can reach. The processing of plant-based meat analogs produced almost fulfills all aspects of chicken in terms of taste, color, aroma, and texture. Each aspect has advantages and disadvantages, such as aroma and texture that have not been optimally produced but for taste and color. However, it already resembles real chicken. Therefore, the interest in buying plant-based meat analogs as a substitute for chicken is relatively high. The public also lacks information about meat analogs, thus opening up opportunities to buy, promote and sell them.