Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-K-Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

This study aims to determine the optimum formula in restructured sliced meat production using the Box-Behnken Design of Response Surface Methodology (BBD-RSM) to obtain the best yield, hardness, and water-holding capacity (WHC). The concentration of the meat used was 30 to 40 %, MOCAF (modified cassava flour) was 10 to 15 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel was 7.5 to 12.5 %. The alterations in yield, hardness, and WHC of restructured sliced meat were significantly predicted by the second-order regression models with high R2 values. The results revealed that the combining meat composition of 35.41 %, MOCAF of 11.58 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel of 12.50 % was predicted as the optimum formula for restructured meat with characteristics as follows; 99.62 % yield, 133.63 g hardness, and 68.76 % WHC. The verification results through actual research were not significantly different (p > 0.05) from the predictions optimal formula, with characteristics as follows; 99.07 % yield, 131.63 g hardness, and 68.45 % WHC.