Suweg is a plant member of the genus Amorphophallus which can be consumed in the tuber. This native Southeast Asian plant has been used as an alternative food ingredient. Because it contains carbohydrates, protein, fat, calcium, vitamin C, phosphorus, vitamin B1, and iron.
As a food innovation containing dietary fiber, suweg is processed into flour. It can improve the physical properties and health functions of restructured meat products (processed meat). Because the production process begins with reducing the particle size of the meat, so the texture of the meat becomes crumbly.
In making sausages, for example, it is necessary to add fillers and binders derived from carbohydrates, to restore their original structure and texture. Plus, fat to strengthen the dough and form a meat emulsion as desired.
Lecturer at the Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB), Ir. Eny Sri Widyastuti., MP, tested the addition of suweg flour in making sausages. According to her, suweg flour can be used as a filler, binder, and added fat to increase palatability and keep the sausage from turning dark.
She made this statement after conducting a research entitled “The Use of Suweg Flour (Amorphophallus campanulatus) in Making Beef Sausage”. Together with the promoter Prof. Dr. Ir. Djalal Rosyidi, MS, IPU. Prof. Dr. Ir. Lilik Eka Radiati, MS, IPU, and Dr. Ir. Purwadi, MS, the research was tested through an online dissertation exam, Monday (26/10/2020).
Eny does research in three stages.
The first stage aims to determine the proper salt and suweg flour content in order to obtain the physical, chemical, and microstructure qualities of the beef gel. Meanwhile, the second stage aims to determine the best addition of suweg flour and fat to obtain a meat gel with good pH quality, water binding capacity, texture, color, microstructure, proximate, amino acids, sensory and good food fiber.
In the third stage, the best results on the addition of suweg flour, salt, and fat from research stages one and two were determined in order to obtain beef sausage with good pH quality, water binding capacity, texture, color, microstructure, proximate, amino acids, sensory and food fiber.
“Fillers and binders as additional ingredients for making sausages must have the ability to increase water retention capacity, maintain acceptance of the sensory attributes of processed meat products such as appearance, texture, smell and taste. Apart from that, it can also be used as fat substitute, so that the product has smaller calories and healthier ingredients, “said Eny who was asked as a lecturer of Animal Product Technology Interest at the Faculty of Animal Husbandry UB.
He added that suweg flour contains starch and dietary fiber which contains glucomannan. So, it is very capable to be additional materials for making beef sausage to produce a texture that resembles the real meat. (DTA / Humas UB/ Trans. Iir)
