CD Skripsi

Kajian Pemanfaatan Tahu Putih Dan Jamur Tiram Putih (Pleurotus Ostreatus) Dalam Pembuatan Nugget

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The purpose of this study was to obtain the best nugget formulation from tofu and oyster mushrooms both in terms of organoleptic and nutritional substances nuggets. This research used Complete Randomized Design with four treatments and four replications. The treatments were TJ1 (95% Tofu, 5% oyster mushroom), TJ2 (90% Tofu, 10% oyster mushroom), TJ3 (85% Tofu, 15% oyster mushroom), TJ4 (80% Tofu, 20% oyster mushroom). The data obtained were analyzed using analysis of variance and followed by Duncan's New Multiple Range Test at 5% level. Results showed that the ratio of tofu and oyster mushroom in each treatment significantly affected the moisture content, ash content, fiber content, protein content and flavor, but did not significantly affect the elasticity, adhesiveness, aroma, colour and overall assessment. The best treatment in this study was TJ3 (85% tofu, 15% oyster mushroom) with a moisture 59,89%, protein 13.06%, ash 0.67%, fiber 2,96%, and fat 2,44%, as well as sensory acceptance by panelist. Keywords: Nugget, tofu, oyster mushroom

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0050)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian –Teknologi Hasil Pertanian., 2017

Deskripsi Fisik

xi, 9 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0050)

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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