The Effect Proportions of Koro Beans (Canavalia ensiformis) and Carrot (Daucus carota) with Soy Protein Isolate Addition on the Characteristics of Analog Sausage

Analog sausage is a sausage made from plant-based food ingredients. Koro beans can be used as the main ingredient because they are high in protein and low in fat. We use carrots as coloring because they contain carotenoid compounds. We added soy protein isolate (SPI) to boost the product's protein content and enhance its texture. This study aimed to determine the effect of the proportion of koro beans and carrots, with the addition of soy protein isolate, on the characteristics of analog sausage. This research used a completely randomized design (CRD) factorial pattern with two factors. Factor I is the proportion of koro beans to carrots (80:20; 70:30; 60:40), and Factor II is the addition of soy protein isolate (5%; 10%; 15%). We analyzed the data using ANOVA and DMRT tests at the 5% level. The best mix was 80% koro beans and 20% carrots with 15% soy protein isolate, resulting in a sausage that had 57.52% moisture, 1.38% ash, 27.76% protein, 4.11% fat, 88.44% water-holding capacity, 3027.15 g hardness, and 927.95 g chewiness, and taste tests rated it with a color score of 3.08, aroma of 3.28, taste of 2.72, and texture of 3.2.Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action