POTENSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DALAM PENGEMBANGAN PRODUK BURGER PREBIOTIK RASA DAGING PANGGANG
Abstract: The purpose of this
research was to determine the level of consumer preferences of prebiotic burger
with white oyster mushroom (Pleurotus ostreatus) and chicken. The research was carried out by experiment
with seven treatments, that were the combination of white oyster mushroom (J)
and chicken (A) ; JA1 (0:4), JA2 (1:3), JA3 (2:2), JA4 (3:1), JA5 (4:0), the
control JA6 (beef 100%), and control JA7 (commercial chicken burger). Sensory analysis of this research used
hedonic test and descriptive test. The
results of cluster analysis (AHC) from hedonic test and analysis of Principal
Component Analysis (PCA) from descriptive test were analyzed used preference
mapping. The best treatment in this
research was JA2 (oyster mushroom 1:3 chicken) with the level of consumer
preference by 57% that have characteristic garlic flavor, garlic taste,
barbeque flavor, barbeque taste, and chicken taste.
Penulis: Alfi Mawaddah, Evy
Rossi, Fajar Restuhadi
Kode Jurnal: jppertaniandd150736
