PEMBUATAN NUGGET JAMUR MERANG (Volvariella volvaceae) DENGAN PENAMBAHAN IKAN GABUS (Channa striata)
Abstract: The research aimed
to find out the best combination of straw mushroom and snakehead fish on
nuggets production. A completely randomized design used with four treatments
and four replications. The treatments consist of MG1 (100% straw mushroom : 0% snake head
fish), MG2 (90% straw mushroom : 10% snake head fish), MG3 (80% straw mushroom
: 20% snake head fish) and MG4 (70% straw mushroom : 30% snake head fish). The
result showed that combination of straw
mushroom and snakehead fish significantly affected the moisture content,
fiber content, protein content and descriptive sensory assessment of colour,
aroma, flavour and texture of nuggets.
However its gave non significantly effect to ash content and overall hedonic
test. The best treatment was MG4: 70% (straw mushroom: 30% snakehead fish)
which content 53.82% water, 1.09% ash, 0.42% fiber, 7.82% protein, grayish
white colour, rather straw mushroom aroma, a little distinctive flavour straw
mushroom, rather chewy texture and overall hodonic assessment by panelist was
“like”
Penulis: Prastia, Akhyar Ali, Faizah Hamzah
Kode Jurnal: jppertaniandd160579
