Sustainable innovation in plant-based protein: Development and optimization of champignon mushroom-TVP meatloaf as a nutritious meat alternative

¹ Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta, Jl. Rawamangun Muka No 11, Jakarta Timur, 13220, Indonesia
² Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta, Jl. Rawamangun Muka No 11, Jakarta Timur, 13220, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

This study developed a champignon mushroom–based meatloaf as a plant-based meat substitute using textured vegetable protein (TVP) to improve texture and sensory quality. Three formulations containing 8%, 11%, and 14% TVP were prepared and evaluated through descriptive sensory analysis conducted by 10 trained panelists and hedonic preference testing involving 100 untrained and semi-trained consumers. The sensory attributes assessed included color, aroma, flavor, and texture. Results from descriptive analysis indicated that the 8% TVP formulation most closely resembled conventional meatloaf, particularly in terms of softness and natural mushroom flavor, while higher TVP levels produced firmer and more elastic textures. Hedonic testing showed that consumer preferences varied according to texture, with some respondents favoring the denser structure of higher TVP formulations. Based on the combined results of both sensory evaluations, the 8% TVP formulation was selected for nutritional analysis. Proximate analysis revealed that the mushroom-based meatloaf contained lower fat (5.30 g/100 g) and energy (140 kcal/100 g) compared to the meat-based control (9.17 g fat and 190 kcal/100 g), while providing moderate protein content (8.65 g/100 g) and higher moisture levels. These findings demonstrate that champignon mushrooms combined with TVP can produce a nutritionally adequate, lower-fat, and lower-calorie plant-based meat alternative with favorable sensory characteristics.