The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi

¹ Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Jl Agatis Kampus IPB Dramaga, Bogor, West Java 16680, Indonesia
² Center for Coastal and Marine Resources Studies (PKSPL), International Research Institute for Maritime, Ocean and Fisheries (i-MAR), IPB University, IPB Baranangsiang Campus, Jl. Raya Pajajaran, Bogor, West Java, 16127 Indonesia

^* Corresponding author: wahyu.ramadhan@apps.ipb.ac.id

Abstract

Meat analogues have been gaining popularity as a sustainable and health-conscious alternative to traditional meat products, driven by increasing consumer awareness of environmental benefits. However, there remains a gap in the market for meat analogues that not only mimic meat texture but also offer enhanced nutritional benefits, particularly in terms of fiber content. Meat analogue strips from Ulva ohnoi and surimi underwent proximate, fiber, and texture profile analysis. The aim of the study was to determine the best formula between the ratio of Ulva ohnoi and surimi inclusion in meat analogue strips along with evaluating the physicochemical characteristics of the resulting product. This study also involved panelists to assess the hedonic level of consumer acceptance of the produced products. The results showed that F5, with 5% Ulva ohnoi and 20% surimi, was the best formula with a sensory value of color 7.21 and texture 6.08. The chemical composition of meat analogue strip F5 includes 2.63 ± 0.54% moisture content, 10.12 ± 2.28% ash content, 3.89 ± 0.87% fat, 13.86 ± 0.31% protein, 59.26 ± 1.93% carbohydrate, and 10.23 ± 0.00% fiber. Eventually, this study opens up new alternatives, showing that meat analogue strips not only serve as an energy source but also as a potential high-fiber healthy snack.