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Texturized Vegetable Protein (TVP) is made from soy protein by extrusion method which is intended to replace meat. The addition of Xanthosoma Sagitifolium Powder (XSP) in the TVP matrix is expected to improve its functional properties. The objective of this study is to determine the effects of XSP proportion, mixing time and water addition to the TVP water holding capacity (WHC), oil holding capacity (OHC), texture and protein solubility. The result shows that XSP proportion, mixing time and water addition, significantly affect on WHC, OHC, texture and protein solubility of TVP (p<0.05). The effect of XSP addition on WHC is increase when added to 20%, but decrease after added more than 20%. The effect of XSP addition to texture show the same pattern, on OHC value is random and on protein solubility is lowering. There are decreases of WHC, OHC, protein solubility and increase of texture when mixing time increase from 6 to 18 minutes. The effect of water addition on WHC, OHC and protein solubility is significantly decrease and texture is increase. Keywords—Meat analog, , Oil Holding Ccpacity, Protein Solubility, Texture, Water Holding Capacity, Xanthosoma Sagittifolium,

Effect of Xanthosoma Sagittifolium Powder, Water and Mixing Time on Texturized Vegetable Protein Properties