ANALOGIC NUGET FORMULATION OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) WITH THE ADDITION OF SWORD WORD TEMPE FLOUR (Canavalia ensiformis) AND TEXTURED VEGETABLE PROTEIN

Abstract

This invention discloses an analog nugget formulation made from white oyster mushrooms (Pleurotus ostreatus) with the addition of swordtail tempeh flour (Canavalia ensiformis) and textured vegetable protein. This formulation was developed as an alternative plant-based food product to support food diversification and provide a choice of non-meat protein sources for the community. In the formulation of this invention, 20% white oyster mushrooms, 15–30% swordtail tempeh flour, 10–25% textured vegetable protein, 12.5% ​​tapioca flour, 15% water, 5% garlic, 1% salt, 0.5% pepper, 4% honey, and 2% mushroom broth were used. Based on the results of organoleptic testing, the selected formulation was Formula F4 with a composition of swordtail tempeh flour and textured vegetable protein of 15% and 25%.The formulation produces chemical characteristics in the form of a water content of 43.49%, ash content of 2.08%, protein content of 26.27%, fat content of 19.89%, carbohydrate content of 9.37%, and crude fiber content of 0.52%. The analog nugget formulation disclosed in this invention has the potential as a plant-based food product with good protein content and utilizes local food ingredients for the development of alternative food products.