Thesis

The Development of Vegan Italian Beef Sausage at PT Bellywell Sehat Makmur

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PT Bellywell Sehat Makmur is a healthy food company that offers several range of products
such as healthy catering, outlet food products, vegan products, as well as healthy FF (frozen food)
products. The development of plant-based meat alternatives (PBMA) has grown intensively as it is
also increasing in demand. Plant-based sausage is considered as an emulsion type of product and
also is expected to grow intensively. In Indonesia, plant-based or vegan sausage is still only a few
products that are available in the market, hence the development of vegan sausage is an opportunity
for Bellywell. Italian cuisine is also popular in Indonesia, therefore, vegan Italian “beef” sausage was
chosen. The objective of this study is to find the optimum formulation of the product, and the vital
wheat gluten (VWG) to water ratio to achieve desirable texture, as well as to know the consumer
acceptability towards the product. The results were obtained from an internal FGD of 7 panelists and
a consumer acceptance test with 9-point hedonic scales. The sensory attributes that were evaluated
are the taste, texture, aroma, appearance, color, as well as the overall acceptability. The results of the
vegan Italian “beef” sausage using VWG, chickpea, and mushroom as the main body and protein
source showed desirable results according to the FGD. From three of the trials using VWG:water ratio
of 100:100, 80:100, and 90:100, the VWG:water ratio of 90:100 has the most desirable texture which
was not too hard nor soft. Taste, texture, aroma, and overall acceptability of vegan Italian “beef”
sausage from the consumer acceptance test were relatively acceptable, which were in accordance
with the expected results of 6 point out of 9-point hedonic test. Meanwhile, the appearance and
color still needs further improvement.

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Availability

Detail Information

Series Title

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Call Number

FT 22-020

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

vital wheat gluten
color
vegan Italian “beef” sausage
taste
texturetexture
aroma
appearanceappearance
overall acceptability

Specific Detail Info

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Statement of Responsibility

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Other version/related

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