CD Skripsi

Karakteristik Fisikokimia dan Sensori Nugget Jamur Gerigit dan Ampas Kelapa

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Nugget is a food product that has a delicious taste with a crunchy texture on the outside and chewy on the inside and is practical in serving. The main ingredient for making nuggets usually comes from animal protein. The study aimed to obtain the best ratio of split gill mushroom and coconut dregs for the physicochemical and sensory characteristics of the nuggets. The research had been experimentally using a completely randomized design (CRD) with five treatments and three replications so that 15 experimental units obtained. The treatment in this study was the ratio between split gill mushroom (G) and coconut dregs (A), namely GA0 (100:0), GA1 (95:5), GA2 (90:10), GA3 (85:15), and GA4 (80:20). The parameters observed were the moisture content, ash content, protein content, fat content, crude fiber content and sensory evaluation. Data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result of this research showed that the addition of split gill mushroom and coconut dregs significantly affected all parameters. The treatment GA1 (95:5) was the best treatment which had a moisture content of 59.59%, ash content of 1.50%, protein content of 5.15%, fat content of 2.72%, crude fiber content of 4.59% with a description of brown color, flavored with split gill mushroom, split gill mushroom taste, chewy texture, and overall assessment of sensory preferred by panelist.

Keywords: coconut dregs, nugget, split gill mushroom.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706122780

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706122780

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

Vina

Versi lain/terkait

Lampiran Berkas

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