Kennis Rozana, Nur'aini Kartikasari, Ahvina Dwi Okta Firana, Alimatul Aziizah, Dediek Tri Kurniawan, Nonny Aji Sunaryo, Harsalim Aimunandar Jayaputra
Innovation in the food sector is the most promising innovation, especially since the need for food will be directly proportional to population growth which continues to increase throughout the year. Among the many types of food, frozen food products have a much greater demand than other types of food. Frozen food products are claimed to be more practical for various activities. The development of nonanimal-based frozen food needs to be developed to be an option for vegetarians and groups of people who want to maintain health. This study was conducted to determine the optimal concentration of texturized soy protein as a substitute for meat in non-animal frozen food products while considering the delicious taste that everyone likes. Variations in the concentration of texturized soy protein used were 3%, 5%, and 7%, respectively, of the total amount of all ingredients. Based on the results of research conducted, it is known that a 5% concentration of texturized soy protein produces frozen food products with a similar taste, color, texture, and aroma as animal-based frozen food products in general. © 2025 American Institute of Physics Inc.. All rights reserved.
Department Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia; Department Management, Faculty of Economics, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia; Department Industrial Technology, Faculty of Engineering, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia; Study Program Civil Engineering, Politeknik Negeri Malang, Jl. Soekarno Hatta 9, Malang, 65145, Indonesia
