PENGARUH PERBANDINGAN JAMUR TIRAM DAN TAPIOKA DENGAN PENAMBAHAN PUTIH TELUR TERHADAP MUTU BAKSO JAMUR TIRAM
ABSTRACT: The aim of this
research was to find the effect of ratio of oyster mushroom and tapioca with
the addition of egg white on the quality of oyster mushroom meatballs. This
research was using completely randomized design with two factors, i.e. : the mixture
of oyster mushroom
and tapioca (T)
: (90% :
10%, 80% :
20%, 70% :
30%, and 60%
: 40%) and
the percentage of egg white (P) : (15%, 12%, 9%, and 6%). Parameters
analyzed were moisture content, ash content, protein content, crude fiber
content, the flavor scores and texture scores, hedonic value of the color,
smell, taste, and texture. The results showed that the ratio of oyster mushroom
and tapioca had highly significant effect on moisture content, ash content,
protein content, crude fiber content, the flavor scores and texture scores,
hedonic value of the color, smell, taste, and texture. The percentage of egg
white had highly significant effect on moisture content, protein content,
flavor scores and texture scores, hedonic value of the smell, taste, and
texture. Interactions of the two factors had highly significant effect on
moisture content and texture scores. Ratio of oyster mushroom and tapioca 80% :
20% and the percentage of 12% egg white produced the best quality of oyster
mushroom meatballs and more preferably.
Penulis: Septian Ruri, Terip
Karo-Karo, Era Yusraini
Kode Jurnal: jppertaniandd140230
