CD Skripsi

Pemanfaatan Kacang Merah Dan Jamur Merang Dalam Pembuatan Sosis Analog

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ABSTRACT
Analog sausage is a sausage made using vegetable ingredient. The purpose of this research was to obtain the best sausage formulation of red beans and straw mushroom using the SNI 3820:2015 meat sausage. This research was conducted experimentally using completely randomized design (CRD) with four treatments and four replications. Data obtained were statistically analyzed using analysis of variance and continued with duncan’s multiple range test (DMRT) at 5% level. The treatment in this study was the ratio between red beans and straw mushroom with four level; 100:0. 85:15, 70:30, 55:45. Parameters observed were the moisture, ash, protein, fat, crude fiber content, and sensory evaluation. The result of this research showed that the addition of red beans and straw mushroom significantly affected all parameters. The best treatment in this research was KJ3 treatment (70:30) with a value of 58.99% moisture content, 1.56% ash, 4.62% fat, 14.36% protein, 3.68% fiber content and overall assessment of sensory preferred by panelists.
Keywords: Analog sausage, red beans, straw mushroom

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114103

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706114103

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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