PEMANFAATAN TEMPE DENGAN JAMUR TIRAM (Pleurotus ostreatus) DALAM PEMBUATAN NUGGET
Abstract: The purpose of this
study was to obtain the best nugget formulation of utilization tempeh and
oyster mushrooms both in terms of organoleptic and nutritional substances
nuggets. This research used Complete Randomized Design (CRD) with four
treatments and four replications. The treatments were TJ1 (95% Tempe, 5% oyster
mushroom), TJ2 (90% Tempe, 10% oyster mushroom), TJ3 (85% Tempe, 15% oyster
mushroom), TJ4 (80% Tempe, 20% oyster mushroom). The data obtained were
analyzed using analysis of variance followed by Duncan's New Multiple Range
Test (DNMRT) at 5% level. Results showed that the ratio of tempeh and oyster
mushroom in each treatment significantly affected the moisture content, ash
content, fiber content, protein content and flavor, but did not significantly
affect the elasticity, adhesiveness, aroma, colour and overall assessment. The
best treatment in this study is TJ1 (95% Tempe, 5% oyster mushroom) with a
moisture content 46,62%, protein content 16,29%, ash content 0,47% and fiber
content 3,47%.
Penulis: Bondan Sumantri,
Akhyar Ali, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd150409
