CD Skripsi

Formulasi Bakso Nabati Tepung Kacang Merah Dan Jamur Tiram Putih Terhadap Sifat Kimia Dan Sensoris

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ABSTRACT

Vegetable meatballs are products made from vegetable protein but similar to the properties of real meat. The purpose of this study was to obtain selected formulation of vegetable meatballs from red bean flour and oyster mushrooms to chemical and sensory qualities according to SNI 3818−2014 concerning combination meat balls. The researched method used a complete randomized design (RAL) with four treatments and four repetition so that 16 experimental units were obtained. The treatment in this study was KJ1 (50:20), KJ2 (45:25), KJ3 (40:30), and KJ4 (35:35). The data obtained were statistically analyzed using the ANOVA test and continued with DNMRT at the level of 5%. The results showed that the ratio of red bean flour and oyster mushrooms had a significant influence on moisture content, ash, fat, protein, crude fiber, as well as on descriptive and hedonic sensory assessments such as color, aroma, taste, elasticity, and overall acceptance. Based on this study, the selected treatment was KJ2 treatment and has met SNI 3818−2014. KJ2 treatment has a water content of 58.07%, ash content of 1.88%, fat content of 0.49%, protein content of 8.67%, crude fiber content of 3.41%. Panelis liked the overall sensory assessment of KJ2, which had a slightly brown color, smell of red bean flour and white oyster mushrooms, tasted red bean flour and white oyster mushrooms, and chewy.

Keywords: Oyster mushrooms, vegetable meatballs, red bean flour.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113781

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113781

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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