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"Daging sintetik merupakan salah satu alternatif pilihan makanan yang dapat menggantikan daging hewani dengan tingkat protein yang tidak kalah tinggi. Kandungan protein yang tinggi dapat diperoleh dari berbagai bahan organik seperti gluten dari tepung terigu, jamur tiram putih (Pleurotus ostreatus), dan tepung kacang merah. Pembuatan daging sintetik dilakukan dengan variasi bahan baku, yaitu tepung jamur dan jamur yang dicincang; serta variasi konsentrasi. Penentuan jenis daging sintetik terbaik dilakukan dengan analisis proksimat, asam amino, dan organoleptik. Daging sintetik terbaik diperoleh dari kombinasi 70% gluten, 15% tepung kacang merah, dan 15% tepung jamur tiram putih dengan kadar protein sebesar 29,7%; kadar air 48,05%; kadar abu 1,680%; kadar lemak 2,480%; dan kadar karbohidrat 18,05%. Terdapat 15 jenis asam amino yang terkandung dalam daging sintetik, diantaranya adalah aspartat, glutamat, serin, glisin, histidin, arginin, threonin, alanin, prolin, valin, tirosin, isoleusin, leusin, phenylalanin, lisin. Sedangkan hasil pengujian organoleptik menunjukkan bahwa responden menilai kemiripan daging sintetik dengan daging hewani mengenai rasa sebesar 67,5%; kekenyalan 66,0%; aroma 73,5%; dan wujud 90,5%.

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Synthetic meat is one of the alternative food choices that can replace animal meat with the same amount of protein content. High protein content can be obtained from a variety of organic materials such as gluten from wheat flour, white oyster mushroom (Pleurotus ostreatus), and red bean flour. In this research, manufacturing process of synthetic meat is divided into two types, the first type use mushroom flour and the second type use chopped mushroom as its raw material. Every type of synthetic meat manufactured in different variety of concentration. The best synthetic meat is determined by using proximate analysis, amino acid analysis, and organoleptic analysis. The best synthetic meat derived from a combination of 70% gluten, 15% red bean flour and 15% of white oyster mushroom flour with a protein content of 29.7%; moisture content of 48.05%; ash content of 1.680%; fat content of 2.480%; and carbohydrate content of 18.05%. There are 15 types of amino acids contained in the synthetic meat, such as aspartate, glutamate, serine, glycine, histidine, arginine, threonine, alanine, proline, valine, tyrosine, isoleucine, leucine, phenylalanin, lysine. While the organoleptic test results showed that the respondents assess similarity synthetic meat with animal flesh about the taste of 67.5%; elasticity of 66.0%; scent of 73.5%; and form of 90.5%. ash content."

"Konsumsi daging yang berlebihan memiliki dampak negatif bagi sebagian masyarakat Indonesia karena kolesterol yang tinggi dan harga yang mahal. Namun daging masih menjadi pilihan untuk dikonsumsi karena belum ada alternatif daging sehat. Daging nabati dibuat sebagai salah satu solusi bagi masyarakat yang ingin mengonsumsi daging yang sehat, hanya saja di Indonesia masih didominasi oleh produk impor. Penelitian ini membahas tentang pra perancangan produk daging nabati sapi dan ayam dengan merk Meat-Up untuk memenuhi kebutuhan di Jabodetabek. Bahan baku yang digunakan adalah gluten, kacang merah, kedelai, TVP, dan bumbu untuk daging nabati sapi, dan gluten, singkong, kedelai, TVP, dan bumbu untuk daging nabati ayam. Pabrik direncanakan beroperasi pada pertengahan tahun 2017. Pabrik akan dibangun di Bogor karena akses untuk mendapatkan bahan baku produk lebih mudah. Sistem produksi yang diterapkan adalah batch. Kapasitas produksi pabrik adalah 94 ton per tahun. Alat produksi utama yang digunakan ada 10, yaitu washer, weighing scale, miller, chopper, mixer, extruder, steamer, cooker, slicer, dan vacuum packaging machine. Total investasi yang diperlukan untuk membangun pabrik ini adalah Rp. 2.659.270.125. Adapun nilai ROI-nya adalah 32,9%, dengan PBP 2,36 tahun, MARR 17%, IRR 38%, BEP 32,3%, NPV Rp. 5.607.340.158. Harga jual yang ditetapkan untuk produk daging nabati Meat-Up adalah Rp. 30.000. Dengan demikian, pabrik Meat-Up sangat layak dibangun karena menguntungkan.

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High consumption of meat has a negative effect for some people in Indonesia due to its high cholestrol and expensive price. However meat still becomes a common choice for daily consumption because there is no alternative healthier meat. Gluten-based vegetarian meat was made as a solution for people who want to eat meat in healthy way, but in Indonesia imported products are still dominating the market. This study discusses the preliminary production design of vegetable beef and chicken meat with Meat-Up brands to meet the needs in the Greater Jakarta. The raw materials used are gluten, red beans, soybeans, TVP, and vegetable seasoning for vegetable beef meat, and gluten, cassava, soybean, TVP, and seasoning for vegetable chicken meat.

The plant will be operated in mid 2017. The plant will be built in Bogor due to accessibility to raw materials. The production system applied is batch. The production capacity is 94 tons per year. The main production equipment used are 10 equipment, which are washer, weighing scale, miller, chopper, mixer, extruder, steamer, cooker, slicer, and vacuum packaging machine. The total investment required to build this plant is Rp. 2,659,270,125. The value of its ROI is 32.9%, with PBP 2.36 years, MARR 17%, IRR 38%, 32.3% BEP, NPV Rp. 5,607,340,158. The sale price set for this vegetable meat products is Rp. 30,000. Thus, Meat-Up plant is very feasible to be built because it is profitable."