Chemical characteristics of meat analog from sorghum, oyster mushroom, and red bean

Abstract

Food security is a challenge faced by emerging countries such as Indonesia. One of the solutions is food diversification by developing meat analogs or meat substitutes, which are plant-derived food products typically processed to mimic the flavor, texture, and appearance of meat. Meat and animal-based food products are generally related to environmental threats like global greenhouse gases. Excessive red and processed meat consumption have also been identified as risk factors. Therefore, developing meat analogs from plant-based ingredients has advantages in creating a diverse, balanced, and healthy substitute. This study aims to determine the chemical characteristics of meat analogs from sorghum, oyster mushroom, and red bean. This research consisted of 4 treatments with the ratio of sorghum, oyster mushroom, and red bean (%): P1 (20:55:25), P2 (15:65:20), P3 (10:75:15), and P4 (5:85:10). Meat analog was analyzed such as water content, ash, fat, protein, carbohydrate, fiber, and Fe content. The results showed that the best treatment for physicochemical characteristics was P1 (20% sorghum:55% oyster mushroom:25% red bean), which contained fiber 3.99%, ash 0.90%, protein 7.02%, carbohydrate 42.34%, fat 1.35%, water 43.13%, and Fe 21.81%.

Full text

The 3rd International Seminar of Science and Technology
ISST 2023 Vol 3 (2024) 02 007
Trends in Science and Technology for Sustainable Living
Faculty of Science and Technology
Universitas Terbuka
© 2024 Author(s) 117 ISST 2023
Chemical characteristics of meat analog from
sorghum, oyster mushroom, and red bean
Afrida Zahira, Relita Anggun Andayani, Dinar Ainahaque Anggraeni, Mohamad Rajih
Radiansyah, and Dini Nur Hakiki*
Universitas Terbuka, Food Technology Department, South Tangerang, Banten, Indonesia, 15437
Abstract – Food security is a challenge faced by emerging countries such as Indonesia. One of the
solutions is food diversification by developing meat analogs or meat substitutes, which are plant-
derived food products typically processed to mimic the flavor, texture, and appearance of meat. Meat
and animal-based food products are generally related to environmental threats like global greenhouse
gases. Excessive red and processed meat consumption have also been identified as risk factors.
Therefore, developing meat analogs from plant-based ingredients has advantages in creating a
diverse, balanced, and healthy substitute. This study aims to determine the chemical characteristics
of meat analogs from sorghum, oyster mushroom, and red bean. This research consisted of 4
treatments with the ratio of sorghum, oyster mushroom, and red bean (%): P1 (20:55:25), P2
(15:65:20), P3 (10:75:15), and P4 (5:85:10). Meat analog was analyzed such as water content, ash,
fat, protein, carbohydrate, fiber, and Fe content. The results showed that the best treatment for
physicochemical characteristics was P1 (20% sorghum:55% oyster mushroom:25% red bean), which
contained fiber 3.99%, ash 0.90%, protein 7.02%, carbohydrate 42.34%, fat 1.35%, water 43.13%,
and Fe 21.81%.
Keywords: chemical characteristic, meat analog, oyster mushroom, red bean, sorghum
1 Introduction
According to Indonesian law number 18 of 2012 on Food [1], food is the most important basic human
need, and its fulfillment is part of human rights. It is stated in the 1945 Constitution as an essential
component to realize quality human resources. The government must provide available, affordable,
and adequate food that is safe, of good quality, and nutritionally balanced from individual to national
level throughout Indonesia. In realizing the availability, affordability, and fulfillment of food
consumption, the concept of food security emerges, namely the condition of food fulfillment by the
state to individuals, which is reflected in the availability of sufficient food, both in quantity and
quality, that is safe, diverse, nutritious, equitable, and affordable and does not conflict with specific
interests such as religion, beliefs, and culture of a community, to be able to live healthy, active and
productive lives sustainably.
Based on the Global Food Security Index (GFSI) data released by Economist Impact in 2022,
Indonesia is ranked, in terms of food security, 63 out of 113 countries globally with a score of 60.2,
below the global average score of 62.2, and ranked 10th out of 23 Asia-Pacific countries with an
*Corresponding author: dini-hakiki@ecampus.ut.ac.id

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average score of 63.4 [2]. Based on Table 1, in the availability category, Indonesia is ranked at the
bottom of the 23 Asia-Pacific countries recorded in GFSI with a score of 50.9, lower than the Asia-
Pacific average score of 61.9. The Ministry of Agriculture has implemented a breakthrough program
in strengthening food availability, which is formulated in 5 action plan steps, namely: (1) Increasing
Production Capacity; (2) Local Food Diversification; (3) Strengthening Food Reserves and Logistics
System; (4) Development of Modern Agriculture through Smart Farming Development by utilizing
integrated agricultural modernization based on farmer corporations; and (5) Movement to Increase
Three Times Exports [3]. Based on these five steps, local food diversification is one of the ways to
strengthen food availability.
Table 1. Values of Indonesia's food security pillars in 2022.
Pillars of Food Security
Indonesia's average
score
Asia-Pacific average
value
Indonesia's ranking in the
Asia-Pacific region
Affordability
81.4
73.4
9
Availability
50.9
61.9
23
Quality and safety
56.2
63.7
17
Sustainability and Adaptation
46.3
51.2
15
Food diversification, according to Indonesian Law No. 18/2012 on food [1], is an effort to
increase the availability and consumption of food that is diverse, nutritionally balanced, and based on
the potential of local resources. Food security supported by food diversification can contribute to
reducing food availability problems. Diversification aims to fulfill diverse, nutritionally balanced,
and safe food consumption patterns, develop new food businesses, and improve community welfare.
One of the food diversification efforts that can be done is developing alternative food products by
processing vegetable ingredients such as cereals and beans into processed vegetable meat products or
meat analogs.
Meat analogs, often known as meat substitutes, are plant-based food products usually processed
to mimic meat's flavor, texture, and appearance [4]. Animal meat has a relatively high price, and food
diversification in the form of meat analog products can help agricultural areas in Indonesia develop
the potential for crop diversity. Artificial meat has several advantages, including better nutritional
value, greater homogeneity, and more excellent durability in storage. It can be adjusted not to contain
cholesterol and at a cheaper price [5]. Cereals like sorghum can be used as raw material for making
meat analog. Currently, sorghum has only been utilized as animal feed. However, sorghum is suitable
for use as an agro-industrial commodity because of its high resistance to dry environments,
adaptability to high land, and low production costs [6]. It is known that sorghum has an iron content
of 5.4 mg/100 g [7]. Iron is an essential nutrient for the human body. Iron acts as an oxygen carrier
with functions such as enhancing the immune system and supporting the formation of hemoglobin to
battle anemia. The next ingredient that can be used is the oyster mushroom plant. Oyster mushrooms
have a high protein content of about 22.10% and fiber of 34.01% [8]. The digestive tract also easily
digests meat analog protein from oyster mushrooms compared to casein or fermented meat [9]. Putri
et al. [10] also reported that meat analog from oyster mushrooms has a chewy texture similar to meat
and an aroma and texture that panelists favor. Other ingredients that can be utilized in food
diversification efforts come from legumes, namely red beans. Red beans contain 24.9 g of fiber per
100 g of red beans and 7.73 g of protein per 1 cup or 110 g of red beans [11]. In addition to the
primary nutrients, red beans also contain a number of vitamins such as vitamin A and B as well as
other minerals. Santoso [12] explains that dietary fiber for health can control body weight or obesity,
manage diabetes, prevent gastrointestinal disorders and colon cancer, and reduce blood cholesterol

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levels and cardiovascular disease. Fiber sourced from meat-analog raw materials such as oyster
mushrooms and red beans contributes to the texture of meat analog that resembles animal meat.
Meat analogs from sorghum, oyster mushrooms, and red beans can be an alternative to meat
products that are equally nutritious and healthy at a relatively low price. Therefore, it can be accessible
to people who are poor and might not be able to access animal-based meat. Food diversification in
the production of meat analog is also expected to improve food availability to support food security
in Indonesia. This research aims to develop meat analogs from sorghum, oyster mushrooms, and red
beans and analyze characteristic meat analogs such as water content, ash, fat, protein, carbohydrate,
fiber, and iron content.
2 Materials and methods
This research was conducted from May to July 2023 in Bandung, West Java. The formulation design
consisted of 4 treatments with different concentrations of oyster mushroom, sorghum flour, and red
bean flour. The formulation is as follows: F1 (55 g:25 g:20 g); F2 (65 g:20 g:15 g); F3 (75 g:15 g:10
g), and F4 (85 g:10 g:5 g). Additional ingredients include garlic powder, pepper powder, salt,
mushroom broth, flavoring, and water. The tools used are an oven, blender, digital scale, electronic
scale accuracy 0.01 g, measuring cup size 100 mL, and measuring spoon.
Fresh oyster mushrooms were cleaned using running water for the material preparation stage.
Then the leftover roots were separated and shredded to make the size smaller to facilitate mashing.
The shredded mushrooms were then steamed for 30 minutes and mashed using a blender. Next is the
dough-making stage, where the ground oyster mushrooms, red bean flour, sorghum flour, and all
other additional ingredients were weighed and mixed by hand until a smooth dough was formed. The
meat serving model was formed manually to resemble a patty with a diameter of 5.03 cm, thickness
of 2.01 cm, and weight of 50 g. Preheating for 5 minutes to reach a temperature of 170-180°C and
cooking time in the oven was 30 minutes. The chemical characteristics tested included moisture
content [13], protein content [13], fat content [13], ash content [13], carbohydrate content (by
difference), dietary fiber content [13], and iron content (Gravimetric method).
3 Results and discussion
The quality of this meat analog is influenced by the composition of its constituent ingredients. Meat
analog from sorghum, oyster mushroom, and red bean raw materials must have good and high
nutritional value content. The results of proximate analysis of meat analog from sorghum, oyster
mushrooms and red beans are in Table 2.
Table 2. Chemical analysis results of meat analog of oyster mushroom, sorghum, and red bean.
Parameters
P1 (%)
P2 (%)
P3 (%)
P4 (%)
Water Content
43.13
46.55
51.55
52.89
Fiber
3.99
3.77
3.33
3.43
Ash
0.90
0.89
0.74
0.71
Protein
7.02
6.43
6.98
6.26
Carbohydrate
42.34
39.72
35.27
34.50
Fat
1.35
1.23
1.01
0.97
3.1 Water content
Moisture content can affect the appearance, texture, flavor, freshness and shelf life of food [14]. From
the results of the analysis, the best treatment with the highest water content 52.89% was found in P4,

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which has the highest ratio of oyster mushroom. This may be because Oyster mushroom has a water
content around 86.6% so, it may affect the water content of meat analog. The higher ratio of oyster
mushroom added, the higher water content of meat analog. It shows that meat analog of oyster
mushrooms, sorghum, and red beans has a lower moisture content ratio, with ranges from 40-55% of
beef (65-80%). The higher moisture content increased with the addition of oyster mushroom. P1 had
the lowest water content compared to the other treatments at 43.13%. This is thought to be due to the
decreasing ratio of oyster mushroom usage and water loss during high temperature cooking (oven).
Water loss caused by shrinkage during cooking will be greater because the use of high temperatures
will cause protein denaturation and reduce the value of water binding capacity [5].
3.2 Fiber content
The results of the analysis showed that the highest fiber content of meat analog 3.99% was found in
P1, which is the highest proportion of sorghum and red bean. Sorghum and red bean contain high
dietary fiber, which is 6.3 g [15] and 4 g [16] in 100 g serving. It can be concluded that the higher the
proportion of sorghum and red bean flour added to the meat analog dough, the higher the fiber content.
Oyster mushrooms also contain high dietary fiber, which is 33.44% in 100 g serving [9]. Dietary fiber
consists of complex carbohydrates that are mostly found in plant cell walls that cannot be digested
by digestive enzymes and cannot be absorbed by the human digestive system. Although it cannot be
digested and absorbed by humans, food fiber has a function for health as a prevention of various
degenerative diseases [5].
3.3 Ash content
The results of the analysis showed that the highest ash content of meat analog 0.90% was found in
P1, which is the highest proportion of red bean. This occurred due to the addition of the proportion
of red beans which has a high mineral content of 4.26% [17] compared to other cereal so that the higher
the ratio of the addition of red beans, the higher the ash content in the meat analog. From the results
of the analysis also showed that the meat analog from oyster mushroom, sorghum, and red bean had
a lower ash content ratio, which ranged from 0.7- 0.9% of beef (1.5-3.0%) [18]. The amount of ash
or minerals in foodstuffs shows the amount of minerals that do not burn into substances that can
evaporate from a processing process. The determination of ash content can be used for various
purposes, including to determine whether or not a processing is good, to determine the type of material
used, and as a parameter for the nutritional value of food [19].
3.4 Protein content
The results of the analysis showed that the highest protein content of meat analog 7.02% was found
in P1. This may be due to each addition of oyster mushroom ratio, the amount of red bean ratio is
reduced. Where red beans contain protein around 23.1% [20] which is almost equivalent to meat and
contributes a large protein value to meat analog products. In 100 g of red beans, there is lysine 13.23
g, aspartate acid 10.4 g, leucine 6.93 g, glutamate acid 5.95 g, arginine 5.37 g, serine 4.72 g,
phenylalanine 4.69 g, valine 4.54 g, isoleucine 3.83 g, proline 3.68 g, threonine 3.65 g, alanine 3.64
g, glycine 3.39 g, methionine 1.05 g and cysteine 0.84 g. The limiting amino acids in red bean protein
are methionine and cysteine with a relatively low content [21]. In addition, oyster mushrooms contain
19-35% protein higher than protein in rice (7.38%) and wheat (13.2%), as well as 9 essential and
specialized amino acids [22]. Meanwhile, sorghum protein content is 10-11%, higher than milled rice
protein (6-7%) and only slightly below wheat (12%).

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3.5 Carbohydrate content
The results of the analysis showed that the carbohydrate content of meat analog from sorghum, oyster
mushrooms, and red beans was between 34.50% - 42.34%. P1 has the highest carbohydrate content
of 42.34%. The high carbohydrate content in the P1 meat analog sample probably came from red
beans and sorghum. The carbohydrate content of red beans per 100 g is 56.20 grams [21]. The
carbohydrate content of sorghum flour ranged from 75.4-79.8%. Sorghum contains high
carbohydrates in the form of starch. Starch contained in sorghum ranges from 50-73%. 20-30% of
which is stored in the form of amylose, while 70-80% is in the form of amylopectin [23]. Thus, the
higher the ratio of red beans and sorghum, the higher the carbohydrate content of meat analog.
3.6 Fat content
The results of the analysis showed that the highest protein content of meat analog 1.35% was found
in P1. From the analysis, it also shows that oyster mushroom, sorghum, and red bean meat analog has
a lower fat content ratio, which ranges from 0.9-1.4% of beef (1.5-13%) [18]. This happens because
oyster mushrooms, sorghum, and red beans used as the basic ingredients of meat analog have low fat
content. The higher ratio of oyster mushroom addition caused the lower fat content. The higher the
addition of oyster mushrooms, the lower the fat content, this is because the higher water content in
the oyster mushrooms will cause the fat content to decrease. High water content in the material causes
fat to be difficult to extract with non-polar solvents (ether) because solvents are difficult to enter wet
tissues and cause solvents to become saturated with water so that they are less efficient for extraction
[14].
3.7 Iron (Fe) content
Table 3. Results of Fe content analysis of meat analog of oyster mushroom, sorghum, and red bean.
Oyster mushroom (%) : Sorghum (%) : Red Bean (%)
Fe
P1(55 : 25 : 20)
21.81c
P2 (65 : 20 : 15)
19.47b
P3 (75 : 15 : 10)
18.65b
P4 (85 : 10 : 5)
15.58a
Description: Data are presented as mean ± standard deviation. Values with different superscripts in the same row
indicate significant differences (P<0.05).
The results of the analysis showed that the formulation of oyster mushroom, sorghum, and red
bean meat analog had a very significant effect on the Fe content of meat analog. The treatment with
the highest Fe content was P1 with a value of 21.81 ppm. This may be because sorghum is one of the
cereals that have a high iron content. The iron content of sorghum is 5.4 mg/100 g, higher than iron
in cracked rice (1.8 mg/100 g) and wheat (3.5 mg/100 g) [7]. Therefore, the substitution of sorghum
flour caused the iron content in meat analog to increase along with the ratio of sorghum added. Based
on the Nutrition Adequacy Rate set by The Health Ministry of Indonesia, the iron requirement in
adults is 18 mg/day [24]. From the test results of iron content in 100 gr of meat analog, the highest
iron content (P1) was able to fulfill about 12.2% of the iron needs needed by the body.
4 Conclusion
From the results of the study, the best chemical characteristics treatment is P1 with a ratio of 55%
oyster mushroom, 25% sorghum, and 20% red bean with fiber content of 3.99%, ash content of
0.90%, protein 7.02%, carbohydrate 42.34%, fat 1.35%, and water 43.13%. In addition, the

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formulation of oyster mushroom, sorghum, and red bean meat analog had a significant effect on iron
(Fe) content, where the highest iron content of 2.18 mg was found in P1, which is the highest
proportion of sorghum flour (25%). It can be concluded that the higher the proportion of sorghum
flour added to the meat analog dough, the higher the iron (Fe) content.
Acknowledgements
On this occasion, the author expresses respect to all those who have helped and guided in this research
both directly and indirectly, be it in the form of thoughts, energy, moral or material encouragement.
For this reason, the author would like to thank the Institute for Research and Community Service of
the Open University (LPPM UT) for supporting the author to develop this research through research
grants given to us, Mrs. Dini Nur Hakiki, S.T.P., M.Si and Mr. ing. Mohamad Rajih Radiansyah,
B.AS., M.Sc., as supervisors who have guided and provided direction to the author, our parents who
always support the author with prayers and hopes with all their hearts, and the author's team who has
struggled to provide the best work on this occasion. The author hopes that this research can be useful
and able to make an intellectual contribution to the advancement of the thinking of Universitas
Terbuka students and society in general.
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