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PENGARUH PENAMBAHAN JAMUR KUPING (Auricularia auricula) PADA KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK BAKSO SAPI

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Penilaian

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This study aimed to determine the effect of ear mushroom (Auricularia auricula) addition on the physical, chemical and organoleptic characteristics of beef meatballs. This research was conducted from 5 December 2022 to 24 March 2023 at the Chemical, Sensory, and Agricultural Product Processing Laboratory, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial completely randomized design (CRD). The treatment factor was the differenees of ear mushroom addition on beef meatballs. Each treatment was repeated 3 times. Each treatment was as follows: A0 (100% beef : 0% ear mushroom), A1 (90% beef : 10% ear mushroom), A2 (80% beef : 20% ear mushroom), A3 (70% beef: 30% ear mushroom), A4 (60% beef: 40% ear mushroom) and A5 (50% beef: 50% ear mushroom). Observed parameters were physical characteristics (hardness), chemical characteristics (moisture content, ash content, protein content and crude fiber test) and organoleptic tests (aroma, taste, texture and color). The results showed that different concentrations of beef and ear mushrooms significantly affected physical characteristics (hardness), chemical characteristics (moisture content, protein content and crude fiber content) and organoleptic tests (aroma, taste, texture and color). Based on Indonesian National Standard (INS) 01-3818-1995 beef meatballs, the best treatment was the formulation of 90% beef and 10% ear mushroom. It had a moisture content of 63.26%, ash content of 2.35% and protein content of 12.11%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307002502	T92163	T921632023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T921632023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 38 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

635.807

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)

jamur kuping
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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