Siti Nursipa Wulida, Siti Irnaini Fithri, Arya Yusuf

Community Acceptance of Tempeh-based Artificial Meat for Food Accessibility Solutions

Introduction

Community acceptance of tempeh-based artificial meat for food accessibility solutions. Explore community acceptance of tempeh-based artificial meat as a sustainable food accessibility solution in Indonesia, reducing red meat consumption & emissions.

Abstract

Climate change is becoming a global issue that increasingly affects various sectors worldwide, including infrastructure development in Indonesia. The livestock sector contributes to significant greenhouse gas emissions and impacts global warming from large amounts of animal waste. The increasing demand for red meat has made the price of meat expensive, causing inequality in food consumption. The disparity of consumption certainly requires a new solution to this euphoria, considering that the number of emissions produced by ruminant cattle farming is many times higher than soybean or rice crops. Plant-based mock meat is the right solution as an alternative to animal meat because it can reduce the demand for red meat in the market, which will reduce livestock gas emissions that can trigger climate change. Local plant-based mock meat can realize sustainable accessibility due to its availability and ease of obtaining it. This study aims to determine the level of formula and public acceptance of mock meat made from tempeh flour as a solution to realize food accessibility in reducing red meat consumption. The method used in this research was experimental by conducting a comparative trial of public acceptability of the four products studied with the control codes F10%, F20%, and F30%. Data analysis and processing techniques were carried out with One Way Anova Ranks, Kruskal Wallis method, and Dunn's further test. The results showed that the acceptance of panelists as many as 42 people gave the highest average favorability score and the overall selection was the experiment code F30% with a mean value of 4.6 which is close to the assessment of very like compared to other development products.

Review

This paper addresses a highly pertinent and pressing global issue: the environmental impact of the livestock sector and the challenge of food accessibility exacerbated by rising red meat prices and consumption disparities. The proposed solution, leveraging local plant-based resources like tempeh to create artificial meat, is timely and aligns well with sustainable food system initiatives. The study's objective to assess the formula and public acceptance of tempeh-based mock meat as a practical solution to reduce red meat consumption and enhance food accessibility is clearly articulated. This research contributes to the growing body of literature exploring alternative protein sources for both environmental sustainability and nutritional equity. The methodology employed involves an experimental comparative trial, evaluating public acceptability across four products, including variants coded F10%, F20%, and F30%, though the nature of the control product is not explicitly detailed in the abstract. Statistical analysis using One Way Anova Ranks, Kruskal Wallis, and Dunn's further test are appropriate for comparing non-parametric data often generated in sensory evaluations. The key finding indicates that the F30% formulation received the highest average favorability score (4.6), nearing "very like" from the 42 panelists, suggesting a promising level of acceptance for this particular concentration. While the abstract presents an encouraging finding regarding the potential of tempeh-based mock meat, a more comprehensive review would benefit from additional detail in the full paper. It would be valuable to understand the specific sensory attributes (e.g., taste, texture, aroma, appearance) that contributed to the panelists' favorability scores, as well as the demographic characteristics of the "public" panel. Further clarity on what the "F" percentages represent (e.g., tempeh flour concentration) and a precise definition of the control product would strengthen the experimental design. Future research should ideally expand beyond basic favorability to include aspects like purchase intent, willingness to replace traditional meat, and scalability for actual food accessibility solutions, alongside nutritional profiling and cost-benefit analysis. Nonetheless, this study lays important groundwork for developing sustainable and accessible food alternatives.

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