Organoleptic Test of Tempe Sticks with The Addition of Ear Mushroom ((Auricularia auricular) for Vegetarian Diet
Abstract
Background: Tempeh is a well-known Indonesian food not foreign to the Indonesian people. It is a product often used as a source of vegetable protein. Ear mushrooms are one of the products people are currently looking for to meet their nutritional needs. Ear mushrooms also have several benefits for preventing atherosclerosis and heart attacks. This research aims to determine the level of acceptance of healthy snack innovations for people who consume a vegetarian diet.
Research Methods: This research method is an experiment using an organoleptic test where researchers measure the panelists' level of liking. This processed tempeh stick product uses three treatments: P1 (44.9% tempeh: 0 wood ear mushrooms), P2 (33.7% tempeh: 11.2% wood ear mushrooms), P3 (22.4% tempeh: 22 wood ear mushrooms). .4%).
Research Result: The highest color acceptability results for this product are P2 (95.69%), the highest aroma acceptability is P1 (96.77%), texture acceptability is P1 and P2 (96.77%), acceptability of the most elevated taste is P1 (95.69). The difference in comparison causes the level of preference for the criteria of color, aroma, taste, and texture. The best treatment that most panelists liked was formulation P1, namely, without the addition of wood ear fungus at all.
Conclusion: The highest acceptability results for the color and texture parameters of tempeh sticks are P2. Meanwhile, the acceptability of the aroma parameter P3 has the highest marks. In the acceptability results, taste parameter P1 has the highest assessment results.
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DOI: https://doi.org/10.32807/jgp.v8i2.406
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