PENGARUH PERBANDINGAN JAMUR TIRAM DAN TEMPE DENGAN PENAMBAHAN TAPIOKA DAN TEPUNG LABU KUNING TERHADAP MUTU SOSIS
ABSTRACT: The aim of this
research was to find the effect of ratio oyster mushroom and tempeh with
addition of tapioca and pumpkin flour on the quality of sausage. The research
was using completely randomized design with two factors, i.e ratio oyster mushroom
and tempeh (B): (0%:100%, 25%:75%, 50%:50%, 75%:25%, and 100%:0%) and ratio of
tapioca and pumpkin flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and
0%:100%). Parameters analyzed were moisture content, ash content, fat content,
protein content, crude fiber content, organoleptic value of colour, flavor,
taste, texture, and colour rendering index (oHue). The results showed that the
ratio of oyster mushroom and tempeh had highly significant effect on moisture
content, ash content, fat content, protein content, crude fiber content,
organoleptic value of colour, flavor, taste, and texture. The ratio of tapioca
and pumpkin flour had highly significant effect on protein content,
organoleptic value of flavor, and texture. Interaction of the two factors had
highly significant effect on organoleptic value of colour, taste, and texture.
The ratio of oyster mushroom and tempeh of 75%:25% (B4) with addition of
tapioca and pumpkin flour of 25%:75% (T4) produced the best sausage.
Penulis: Elfina Simanjuntak,
Herla Rusmarilin, Mimi Nurminah
Kode Jurnal: jppertaniandd160031
