Effect of Using Unripe Jackfruit As A Meat Substitute On Nutrition Composition And Organoleptic Characteristic Of Meat Patty

Abstract

The effect of using unripe jackfruit as a meat substitute in meat patty was studied on nutrition composition and organoleptic characteristic. Meat patties prepared by using different proportion of unripe jackfruit (25%, 50%, 75% and 100%). The meat patties were evaluated for nutrition composition and organoleptic characteristic. Statistical analysis from sensory evaluation test revealed no significant differences (P <0.05) among formulations of the meat patties for taste and aroma characteristics. Nutrition composition of the meat patties were affected significantly with increasing levels of unripe jackfruit in meat patties. In general, the meat patties were accepted by the panelist during the sensory evaluation test and has potential as a new substitute to be used in meat products.