Enhancement of Javanese grasshopper and kidney bean tempeh patties with giant foot yam (Amorphophallus muelleri) glucomannan: a study of physicochemical, sensory characteristics and its correlation

Analogous meat should possess physical and sensory characteristics similar to or better than beef. Patties made from analog meat present challenges in texture properties and consumer acceptability. When making analog meat from Javanese grasshopper and kidney bean tempeh, a binder may be necessary to improve the texture. This study aimed to determine the effect of different levels of glucomannan on the physicochemical and sensory properties of Javanese grasshopper patties with kidney bean tempeh and its correlation. A completely randomized design (CRD) was used, with glucomannan levels as a factor. Physicochemical properties such as color, pH, WHC, OHC, texture, microstructure, and proximate were analyzed, along with sensory characteristics. The addition of glucomannan significantly affected the physicochemical properties and sensory characteristics of Javanese grasshopper patties (p<0.05), except color (L*and b*), carbohydrate content, and sensory attributes of compactness, and aftertaste. Javanese grasshopper patties with kidney bean tempeh and 4% giant foot yam glucomannan (F2) offer the best balance between product quality and sensory acceptability. The giant foot yam glucomannan can be used as a binder and food additive to produce meat analogs in the food industry.