Internship Report

Sensorial Properties and Physical Characteristics of Vegan Rendang using Shiitake Mushroom (lentinula edodes) Stems and Soy Isolate Protein

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Lifestyle has been a factor that highly influences human health and life quality. The rising trend of healthy lifestyle has been one of the supporting factors in current changes in food consumption pattern. One of the trends that can be seen to be constantly rising over the past year in the food industry are vegan and plant based food. Alternative plant based food products that imitate real meat products become a demand in the market, especially in the vegan and vegetarian market. The objective of this study is to develop vegan alternatives with similar characteristics with rendang from shiitake mushroom stems with a different percentage of shiitake mushroom stems (35%, 50%, and 100%) combined with soy protein isolate. The control and vegan rendang samples were analyzed for its physical properties (color (L*a*b*), moisture content, water activity, and texture analysis) and sensorial properties using 9-point hedonic scale (color, aroma, appearance, taste, and texture) and ranking test for overall acceptability of samples. Based on the result, there were significant differences (p

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Detail Information

Series Title

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Call Number

EP FT-033

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

EP FT-033

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)

vegan
plant based
shiitake mushroom
soy isolate protein

Specific Detail Info

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Statement of Responsibility

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