Simon Bambang Widjanarko, Qory Amalia, Mochamad Bagus Hermanto, Ahmad Zaki Mubarok
In the present study, the effect of two independent variables, yellow konjac flour-κ-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of restructured meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color (°hue) of the restructured meat products. The second order regression models with high R2 value were significantly fitted to predict the changes in hardness, WHC and color. The results showed that the predicted optimum formula of restructured meat were the addition of KFC mixed gels at 10.21% and RKR extracts at 6.11%. The experiments results validate these optimum formula and found to be not statistically different at 5% level. Thus, the RSM was successfully employed and can be used to optimize the formulation of restructured meat. © 2018, Association of Food Scientists & Technologists (India).
Food Science and Technology, Department of Agricultural Product Technology, University of Brawijaya, Jl Veteran, Malang, 65145, Indonesia; Department of Agricultural Engineering, University of Brawijaya, Malang, Indonesia; Porang Research Center, University of Brawijaya, Malang, Indonesia
