CD Skripsi

Pemanfaatan Kacang Merah (Phaseolus Vulgaris L.) Dan Jamur Tiram Putih (Pleutorus Ostreatus) Dalam Pembuatan Bakso Nabati

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The purpose of this study was to get best formulation of red bean and oyster mushroom in making vegetable meatballs. This research used experimental method by using a complete randomized design (RAL) with five treatments and three replication. The treatments were KJ1 = red beans 100%, KJ2 = red beans 90% and oyster mushrooms 10%, KJ3 = red beans 80% and oyster mushrooms 20%, KJ4 = red beans 70% and oyster mushrooms 30%, KJ5 = red beans 60% and oyster mushrooms 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Result of the research showed that utilization of red bean and oyster mushroom significally affected to moisture content, ash content, fat content, crude fiber content, protein content, as well sensory test. Based on this research the best treatment was meatball KJ4 = red bean 70% and oyster mushroom 30% which had 67.722% moisture content, 2.350% ash content, 0.136% fat content 0.136%, 2.333% crude fiber content. Result of the the sensory test were descriptively colored rather gray, red bean and oyster mushroom taste, red bean and oyster mushroom flavor, and rather chewy in texture. Result of the hedonic test on color, taste, aroma, texture and overall assessment were liked by panelists.

Keywords: Red bean, oyster mushroom, and vegetable meatball.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0016)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0016)

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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