Kombinasi Jamur Tiram Putih (Pleurotus Ostreatus) Dengan Ikan Patin Dalam Pembuatan Bakso Ikan
Abstract: The study aimed to
obtain the proper formulation in the manufacture of white oyster mushroom
meatballs. The research was carried out experimentally using completely
randomized design (CRD) with five treatments, namely : JP1 (95% White Oyster
Mushroom : 5% Catfish), JP2 (90% White Oyster Mushrooms : 10% Catfish), JP3
(85% White Oyster Mushroom : 15% catfish), JP4 (80% White Oyster mushrooms :
20% catfish), JP5 (75% White Oyster mushrooms : 25% catfish). The results
showed that the combination of oyster mushroom with catfish significantly
effect on the moisture content, ash content, fat content, flavor and texture,
on organoleptic but did not significantly affect the color, flavor and overall
acceptance. The best combination was JP4 (80% White Oyster Mushroom : Catfish
20%) which content 75,61% water, 2,01% ash, 0.65% fat, grayish white color, the
aroma of fish,distinctive flavor fish balls, chewy texture and overall
assessment by panelists preferred meatballs
Penulis: Nuraisah, Raswen
Efendi, Evy Rossi
Kode Jurnal: jppertaniandd140711
