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PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS) DAN KONSENTRASI GUM ARAB TERHADAP SIFAT FISIK DAN KIMIA DAGING BURGER AYAM (GALLUS GALLUS DOMESTICA SP.)

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Penilaian

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The objective of this research was to analyze the effect of adding white oyster mushrooms (Pleurotus ostreatus) and concentration of arabic gum on physical and chemical properties of chicken burger meat (Gallus gallus domestica sp.).This research utilized a factorial completely randomized design (RALF) with two treatment factors and the various kind of three times. The first factor is the addition of white oyster mushrooms and the second factor is the concentration of gum arabic. The parameters observed were physical parameters (color, water holding capacity and texture) and chemical parameters (protein content, fat content, water content and crude fiber content). The results showed that the addition of white oyster mushrooms had a significant effect on color (lightness), water holding capacity, texture, protein content, fat content, water content and crude fiber content, Arabic gum concentration significantly affected water holding capacity, texture, protein content, fat content, water content and crude fiber content, while the interaction of treatment factors with the addition of white oyster mushrooms and gum arabic concentration had a significant effect on texture. Chicken burger meat in treatment A1B1 (20% addition of white oyster mushroom: 1% oyster mushroom), A2B2 (25% addition of white oyster mushroom: 1.5% arabic gum), A3B1 (30% addition of white oyster mushroom: 1% arabic gum) and A3B2 (addition of white oyster mushroom 30%: gum arabic 1.5%) is the best treatment based on statistically observed parameters (texture) and based on SNI 01-662002 (water content, fat content, and protein content).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004157	T59693	T596932021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T596932021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xiii, 53 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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