Physical, chemical, and organoleptic properties of oyster mushroom (Pleurotus ostreatus) meat analogue nuggets

Herlina, . and R. N. A. Muharrom, . and B. H. Purnomo, . and L. Supartiningrum, . (2025) Physical, chemical, and organoleptic properties of oyster mushroom (Pleurotus ostreatus) meat analogue nuggets. International Food Research Journal (Malaysia), 32. pp. 150-164. ISSN 2231 7546

Previous research has shown that meat analogue was not produced as a derivative product. The present work was conducted to produce a derivative meat analogue product (made from Indonesian local soy flour ‘Anjasmoro’ variety, and local lesser yam flour also known as ‘gembili’) with the substitution of oyster mushroom. Its purpose was to analyse the physicochemical and organoleptic properties of the nuggets produced, and ascertain the appropriate concentration of meat analogue and oyster mushroom in the product, as prescribed by the quality requirement criteria of Indonesian Standard No. 01-6683-2014 (chicken nuggets). The present work utilised a Completely Randomised Design with a single factor, including the addition of meat analogue and oyster mushroom concentration, and three times replications. The results showed that the various formulations of meat analogue and oyster mushroom affected the lightness, texture, water content, protein, fat, carbohydrate, total dietary fibre, taste preference, and aroma, but not the content, colour preference, texture, and overall. The selected formulation of the oyster-mushroom-added meat analogue nuggets was P4 (60% meat analogue:40% oyster mushroom). The nuggets had lightness, texture, water content, ash, fat, protein, carbohydrate, and total dietary fibre of 58.33, 84.13 g/3.5 mm, 37.54%, 2.11%, 3.84%, 17.87%, 38.64%, and 1.75%, respectively. The meat analogue nugget showed potential as a vegetarian fibre-rich food derived from Indonesian local plant-based ingredients.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(01)%202025/11%20-...

Abstract

Previous research has shown that meat analogue was not produced as a derivative product. The present work was conducted to produce a derivative meat analogue product (made from Indonesian local soy flour ‘Anjasmoro’ variety, and local lesser yam flour also known as ‘gembili’) with the substitution of oyster mushroom. Its purpose was to analyse the physicochemical and organoleptic properties of the nuggets produced, and ascertain the appropriate concentration of meat analogue and oyster mushroom in the product, as prescribed by the quality requirement criteria of Indonesian Standard No. 01-6683-2014 (chicken nuggets). The present work utilised a Completely Randomised Design with a single factor, including the addition of meat analogue and oyster mushroom concentration, and three times replications. The results showed that the various formulations of meat analogue and oyster mushroom affected the lightness, texture, water content, protein, fat, carbohydrate, total dietary fibre, taste preference, and aroma, but not the content, colour preference, texture, and overall. The selected formulation of the oyster-mushroom-added meat analogue nuggets was P4 (60% meat analogue:40% oyster mushroom). The nuggets had lightness, texture, water content, ash, fat, protein, carbohydrate, and total dietary fibre of 58.33, 84.13 g/3.5 mm, 37.54%, 2.11%, 3.84%, 17.87%, 38.64%, and 1.75%, respectively. The meat analogue nugget showed potential as a vegetarian fibre-rich food derived from Indonesian local plant-based ingredients.

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Item Type:	Article
AGROVOC Term:	yam flour
AGROVOC Term:	food processing
AGROVOC Term:	product development
AGROVOC Term:	Pleurotus ostreatus
AGROVOC Term:	organoleptic properties
AGROVOC Term:	soil water content
AGROVOC Term:	protein content
AGROVOC Term:	carbohydrate content
AGROVOC Term:	vegetarians
AGROVOC Term:	dietary fibres
Geographical Term:	Indonesia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	16 Mar 2026 03:34
Last Modified:	16 Mar 2026 03:34
URI:	http://webagris.upm.edu.my/id/eprint/25115

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