PENGARUH PERBANDINGAN JAMUR TIRAM DAN TAPIOKA DENGAN PENAMBAHAN PUTIH TELUR TERHADAP MUTU BAKSO JAMUR TIRAM

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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.
Keywords: Egg white, mushroomballs, oyster mushroom, tapioca
Penulis: Septian Ruri, Terip Karo-Karo, Era Yusraini
Kode Jurnal: jppertaniandd140230

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Jp Pertanian dd 2014