PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (PLEUROTUS OESTREATUS) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK
ABSTRACT: Oyster mushroom
flour (Pleurotus oestreatus) is an alternative form of half end product from
oyster mushroom, due its durability in
storage and can be applied in varous
processed food such as cracker. This
flour can be used for food crakers which contains high protein and fiber
content since it contains. 17,50% of protein and 14,12% of fiber. This
condition is suitable for producing crackers. The research was conducted to
find out the best comparison of tapioca and oyster mushroom flour to produce
the best characteristics of oyster mushroom flour crackers. The characteristics
include expansion volume, sensory, and protein content. This research was
designed in a Completely Randomized Block Design with 4 replication. The
treatments had 6 levels comparison of tapioca and oyster mushroom flour: L1
(0%: 100%), L2 (5%: 95%), L3 (10%: 90%), L4 (15%: 85% ), L5 (20%: 80%); L6
(25%: 75%). respectively data were analiyzed with Anova to find out the
treatment effects, then the data were further analyzed with Honestly
Significant Difference (HSD) test on level of 5% to find the best comparison.
The best comparison was L5 (20% oyster mushroom flour and 80% tapioca) which
resulted crackers, with expansion volume of 272.063%, and protein content
7.636% respectively. The crackers also had a crunchy texture and rather-typical
of oyster mushroom flour aroma.
Penulis: Fibra Nurainy, Ribut
Sugiharto, Dewi Wulan Sari
Kode Jurnal: jppertaniandd151005
