Characteristics of vegetarian patties burgers made from tofu and tempeh

Abstract

Patties burgers are generally made from beef with the addition of seasonings and produced through molding and heating process. This study aimed to development of vegetarian burgers aims by determining the effect of the proportion of raw materials on characteristics of vegetarian burgers. The treatments being tested were proportion of raw materials namely tempeh (100%), tempeh: tofu (50:50), and tofu (100%). The results showed that raw material had significant effect on moisture content, color of raw and cooked burgers, texture, cooking yield and moisture retention of vegetarian burger. Tempeh-based burgers produce more compact texture compared to tofu-based burgers. Tempeh-based burgers have highest texture values, namely 7.51 N hardness, 2.18 mm springiness, 4.75 N gumminess, and chewiness 10.32 mJ. Tofu-based burgers have highest brightness color values, at raw L 71.19 and at cooked L 51.61. The highest moisture content in raw burgers was found in tofu burgers 74.49%, but in cooked burger, tofu burger has lowest moisture content 23.35%. Tempeh burgers has highest cooking yield 78.05% and highest moisture retention 34.84%. The use of tempeh in tofu and tempeh mixed burgers increases value of texture, cooking yield and moisture retention of burger compared to tofu-based burgers.