| Summary: | One of healthy food pattern is vegetarian that is exclude meat and meat product on
diet such as sausage, sausage is one of meat product that favored by the
community so modification of raw material or meat is nedded to change meat
with plant food. Local food is used to changes meat as a food diversification
efforts, local food is used to change meat is oyster mushroom (Pleurotus
ostreotus) were chewy and blackbean soy flour were high protein content. For
improve analog sausage characteristic binder and filler is nedded. Binder in this
research is isolat soy protein and tapioca as a filler. Ratio oyster mushroom and
blackbean soy flour is (0:100), (25:75), (50:50), (75:25) and (100:0) and ratio
isolat soy protein and tapioca is (10:90), (20:80) and (30:70). The character is
seen in this study are sensory, physical (cooking loss, stability of emulsion,
colour, toughness, hardness and microscopy of emulsion) and chemical (water
content, protein, fat, ash and carbohydrate). Analog sausage made from 95%
oyster mushroom (Pleurotus ostreatus) and 5% blackbean soy flour (Glycine max
(L) merril) with 30% isolat soy protein and 70% tapioca is more accepted for
panelis with yellow colour, smooth slice, light hardness, tough, not sticky, light
beany flavor and light sandy texture and with physical characteristic cooking loss
2,27%, stability of emulsion 99,38% , toughness 18,02%, hardness 0,29 N,
lightness (L) 45,46, redness (a) 1,35, yellowness (b) 12,21 and globule size less
uniform and less spread evenly. Water content 57,56%, protein 16,17%, fat
30,04%, ash 7,56% and carbohydrate 46,23%.
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