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

Abstract

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<0.05) between control and vegan rendang samples except in water activity for the physical properties. While for the sensorial properties, there were no significant differences (p<0.05) analyzed for the color and aroma attributes between control and vegan rendang samples. The ranking test showed that there were significant differences in the ranking of overall acceptability preferences among the three different formulations, with formulation 1 made from 35% shiitake mushroom stems and 65% soy isolate protein being the most preferred by the panelist.