Coleus amboinicus-Enriched Plant-Based Patty from Fermented Kidney Beans and Oyster Mushroom: Nutritional Quality and Functional Potential of an Indigenous Food Innovation

Abstract

The growing demand for plant-based foods highlights the need for nutritionally adequate and functionally relevant meat alternatives. This study aimed to develop a plant-based patty derived from fermented kidney beans (tempeh) and oyster mushroom, enriched with torbangun leaves (Coleus amboinicus L.), an indigenous medicinal plant, and to evaluate its sensory acceptance and nutritional quality. Four formulations containing 0%, 2.0%, 2.5%, and 3.0% torbangun were produced. Sensory evaluation involving semi-trained panelists was conducted to determine the most acceptable formula. Proximate composition, dietary fiber, mineral content (iron, calcium, and magnesium), amino acid profile, and nutritional contribution based on dietary reference values were analyzed. The formulation containing 2.5% torbangun was selected as the optimal product due to superior sensory acceptance, particularly in taste. The selected patty contained 15.67% protein, 12.67% dietary fiber, 8.13% fat, and 72.86% carbohydrate (dry basis). Mineral contents were 1.24 mg iron, 46.39 mg calcium, and 24.21 mg magnesium per 100 g. Methionine was identified as the limiting amino acid. A 100 g serving provided approximately 10% of daily protein needs and nearly 20% of dietary fiber requirements, qualifying the product as a source of fiber. These findings demonstrate that torbangun-enriched patties from fermented legumes and mushrooms represent a promising indigenous plant-based meat analog with favorable sensory properties and meaningful nutritional value. The product offers functional potential as a sustainable food alternative for plant-based diets.