Comparative Analysis of High-Pressure Processing Effects on Physicochemical, …

Excessive meat consumption's negative effects have driven the development of meat alternatives. While chicken is protein-rich, it lacks fiber, so mushrooms were used for their high fiber content, and jackfruit's fibrous texture to mimic chicken. High-pressure processing (HPP) improved texture and preserved nutritional value. This study aimed to develop nuggets using chicken, hybrid, and PBM…

PHYSICOCHEMICAL AND MICROBIAL STABILITY OBSERVATION OF PLANT-BASED INDONESIAN…

This study observed the physicochemical and microbiological stability of plant based meatballs made from local ingredients which are vacuum packed and frozen. During frozen storage, deterioration happened gradually caused by microbial growth and physicochemical changes. Thus, the microbial content including bacteria (TPC), yeast and mold (TYMC), and physicochemical aspects including water a…

Plant-Based Meat Product Development: Patty and Nugget

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 …

ENVIRONMENTAL ASSESSMENT OF GREEN REBEL’S BEEFLESS RENDANG THROUGH LIFE CYC…

Plant-based meats (PBMs) are becoming more popular, as researches suggest that the employment of plant-based diet can be beneficial not only for health but also for the environment. One way to prove the environmental benefits of PBMs is by conducting a life cycle assessment (LCA), a common technique used to quantify the environmental impacts of a product. Therefore, this study aims to assess th…

BUSINESS PLANNING AND ANALYSIS FOR A PLANT-BASED STARTUP: KALYTERA

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BE 21-001