Vida Indriani, Successfully Earns a Master's Degree by Applying Winged Bean Seed Protein Isolate to Chicken Meatballs

Ni Putu Vida Indriani Putri, who is often called Vida, succeeded in obtaining a Masters in Food Technology by applying winged bean seed protein isolate to chicken meatballs under the guidance of Dr. Ni Wayan Wisaniyasa, S.TP. MP. and Dr. Ir. Komang Ayu Nocianitri, M. Agr., Sc. In detail, the title of the research conducted by Vida is Effect of Acids Type and pH Value on Characteristics of Winged Bean Seeds Protein Isolates (Psophocapus tetragonolobus L.) and Its Application on Chicken Meatballs.

 

The research was conducted in 2 stages, namely the first stage was the manufacture of winged bean seed protein isolate with acid treatment (acetic acid, hydrochloric acid) and the second stage was the application of winged bean seed protein isolate into chicken meatballs. Protein isolates are the result of protein isolation of a food ingredient using protein isolation methods with enzymes or acids, so that products with high protein concentrations are produced. The minimum protein content of protein isolate is 90% based on dry weight percentage. Protein isolate is used in food products because it has a function as an emulsifier, forms a thin layer on sausages, ingredients for artificial meat, and so on. The manufacture of winged bean seed protein isolate begins with the manufacture of fat-free winged bean seed flour, then the fat-free winged bean seed flour is used as raw material in the process of making winged bean seed isolate by treating the type of acid, namely acetic acid and hydrochloric acid by centrifugation method.

 

 

Vida also reported that the protein content of old winged bean seeds is around 33.3 - 38.3%, which is almost equivalent to the protein content of soybeans, which is around 39.8 - 41.8%. Utilization of winged bean seeds is one way to use local raw materials. She also emphasized that excessive consumption of foods derived from animal protein can increase the risk of causing degenerative diseases. One effort that can be done to reduce the risk of degenerative diseases is to consume vegetable protein derived from winged bean seeds, she said. In addition, she also added that making chicken meatballs with a treatment of 95% chicken meat compared to 5% winged bean seed protein isolate produced chicken meatballs with the best characteristics with the criteria of 62.66% moisture content, 1.12% ash content, 12.12% protein content. , cholesterol content 0.63%, hardness level 7.58 N, with preferred sensory characteristics of aroma, color, texture, and overall acceptability which has a chewy texture and a distinctive taste of chicken meatballs.