The Formulation of Vegan Chicken Skin

Abstract

The internship was conducted online within 4 months as a Product Development at PT. Einak Kreasindo Berjaya, a company and a pioneer of chicken skin salted egg snack in Indonesia. PT. Einak has produced various kinds of snacks and has a mission to make more innovative products over time and satisfy customer’s needs with the best quality. Due to this Covid-19 pandemic, healthy diets were highly increased in demand, thus Ei was inspired to produce a healthier version of its best seller product, which is vegan chicken skin. The aim of this project is to find the right and best composition formulation for vegan chicken skin to create new innovative products for the company. Additionally, the aim includes the comparison between two food samples that are used to create vegan chicken skin including tofu skin and oyster mushroom. Several recipes and trials were tried and conducted at home to achieve the best vegan chicken skin that Ei can present. The sensory evaluation was performed with a 5-point hedonic scale via google form to compare the two food samples. There are five parameters including taste, appearance, texture, aftertaste and overall-liking assessed by 10 untrained panelists for both food samples. The average result of the sensory evaluation showed that tofu skin has a higher score in all parameters assessed compared to the oyster mushroom which means tofu skin is a better product than oyster mushroom. Stand retort pouch aluminum foil added with nitrogen is recommended to be used as a product’s packaging.