Pengaruh Penambahan Tepung Mocaf Terhadap Sifat Organoleptik Dan Kadar Air Bakso Jamur Tiram (Muram)

Nur Hajriatun, Reni Sofiyatin, Iketut Swirya Jaya, Igde Narda Widiada

Abstract


Background. Meatballs is one of processed livestock products are nutritious and much-loved community . Meatballs processed products in general use raw materials meat and flour . Alternative sources of vegetable protein which is now likely to be developed in the making meatballs are oyster mushrooms , in addition to protein-rich oyster mushrooms are also rich in fiber with binder mocaf flour.

 

Research Methods. Experimental methods in the laboratory with a completely randomized design (CRD) of the factors is the addition of flour mocaf with the addition of three treatments cedar mocaf flour 30 % , 35 % and 40 % . Each treatment was repeated 5 times . The parameters observed organoleptic properties (color , smell , taste and texture) and water content . Data were analyzed using ANOVA test and Duncan's Multiple Range Test Test.

 

Research Result. Extra flour mocaf have a significant effect on the flavor and moisture content (α < 0.05) , whereas the parameters of the color , smell and texture no significant effect (α > 0.05) . The average value of preference level panelists in terms of color , smell and taste are categorized like there is on the treatment t1.

 

Conclusion. Extra flour mocaf have a significant effect on the flavor and moisture content (α< 0.05), whereas the parameters of the color, smell and texture no significant effect (α> 0.05).

Keywords


Moisture; Oyster Mushroom Meatballs; Personality Appearance

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DOI: https://doi.org/10.32807/jgp.v2i1.84

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