Thesis

Plant-Based Meat Product Development: Patty and Nugget

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Plant-based meat popularity has been trending in these past couple of years. This trend can be
aributed to a growing awareness of plant-based diets' environmental impact and potenal health
benefits. The trend also affects the development of plant-based meat products in various countries.
This study aimed to develop plant-based products in the form of paes and nuggets and compare
them with competors. The protein and fat content were the nutrional values being analyzed. The
protein analysis uses the Kjeldahl method, while the fat analysis uses the Soxhlet method. The result
shows that the trial product has similar to higher protein content though it also has higher fat
content than competors. Though the trial products have higher fat content, the percentage of
saturated and unsaturated fat is equal, so there’ll be no significant effect on human health. A healthy
plant-based meat product has high protein and low-fat content. Though there aren’t any standards
yet on the amount of protein and fat content in PBM products, it couldn’t be determined which
product is healthier.

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Availability

Detail Information

Series Title

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Call Number

FT 23-033

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

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)

plant-based meat
Pay
Nuggets
Fat content
Protein content

Specific Detail Info

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Statement of Responsibility

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Other version/related

File Attachment

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