Soy Polpetta

Nowadays, consumers are more health conscious. Consuming meals high in saturated fat, such as red meat, can boost cholesterol levels since meat and dairy products are significant sources of saturated fat. Therefore, this innovation aims to reduce the amount of red meat by adding second-class protein (tempeh) and to enhance tempeh's market potential by incorporating it in meatballs. Other ingredients used include breadcrumbs, cheese, onion, garlic, various types of herbs, and spices. The process of making Soy Polpetta starts with accurately weighing and mixing all the ingredients before the mixture is marinated, rested, shaped, and baked at desired temperature and time. Tempeh is an excellent red meat alternative due to its high protein content and excellent processing quality. In addition, they also contain various biologically active substances, such as isoflavone, saponin, and lecithin, which can positively affect the human body. Sensory evaluation was conducted among 60 panels to evaluate customer preferences towards 3 variations of the sample. The first variation is 100% tempeh (V1), the second variation is 50% tempeh and 50% mincemeat (V2) and the third variation is 20% marinated banana peel and 80% tempeh (V3). The finding shows that the beef Soy Polpetta (V2) is preferred by 41.7% of panelists, demonstrating the highest overall acceptability. As a result, in addition to promoting a healthier alternative with a distinct flavor, this product appears to have commercial potential and may offer new product offerings to the market.