Development of Vegetable Meat from the Heart of Banana (Musa Paradisiaca L.) as Substitution of Particular Diatetic Food Materials

Abstract

The purpose of this study was to determine how substituting vegetable meat for animal meat affected patients with conditions that called for specific levels of food handling, particularly those who needed specific diets. In order to get a sensory analysis that was more preferable (favorable) based on the likeness of actual meat, the study was carried out utilizing an organoleptic test as the primary instrument and a census pattern in the diabetic patient population (raw meat). The test was conducted using two distinct types of processed products: f₁ (smooth) and f₂ (coarse), as well as two different seasonings: b₁ (spicy) and b₂ (sweet) with the same concentration of the primary component mixture of banana heart (musa paradisiaca) and binder. After that, an investigation using a cross section: h₁: f₁(b₁); h₂: f₁(b₂) and k₁: f₂(b₁); k₂: f₂(b₂). In the census of 28 respondents, the results showed that k_2: f₂(b₂) was the most popular, namely 86 percent, k₂: f₂(b₁) by 75 percent, k₁: f₁(b₂) by 50 percent and the last one k₁: f₁(b₁) by 43 percent. The sensory test analysis showed that the processed product with a rough texture (f₂) was the most similar to the real meat (raw meat).