PERBEDAAN KANDUNGAN PROTEIN, ZAT BESI DAN DAYA TERIMA PADA PEMBUATAN BAKSO DEGAN PERBANDINGAN JAMUR TIRAM (PLEUROTUS Sp) DAN DAGING SAPI YANG BERBEDA
Abstract: This research to
investigate the different of protein, iron contents and the acceptability meat
balls treat with oyster mushroom and beef. Plan of this research use random
sampling with four treatment and two time frequency. Treatment A comparison of
oyster mushroom and beef (0:1), treatment B comparison of oyster mushroom and
beef (1:1), treatment C comparison of oyster mushroom and beef (2:3) and
treatment D comparison of oyster mushroom and beef (3:2). Iron content measured
using colourimetry method, protein content measuredusing micro kjedhal method
and the acceptability measured using one way anova test and friedmen test. The
protein content of meat balls comparison of oyster mushroom and beef (0:1) is
13,57 gram%, comparison of oyster mushroom and beef (1:1) is 7,21 gram%,
comparison of oyster mushroom and beef (2:3) is 6,14 gram% and comparison of
oyster mushroom and beef (3:2) is 8,31 gram%. The iron content of meat balls
comparison of oyster mushroom and beef (0:1) is 10,96 mg, comparison of oyster
mushroom and beef (1:1) is 15,19 mg, comparison of oyster mushroom and beef
(2:3) is 12,57 mg and comparison of oyster mushroom and beef (3:2) is 7,95 mg.
The best meat balls acceptability is comparisonof oyster mushroom and beef (3:2)
because it had the best colour, flavour, taste and texture. From analysis with
one way anova test had influence for protein and iron contents on comparison of
oyster mushroom, but friedmen test had influence for acceptability on
comparison of oyster mushroom (flavour, taste and texture). Weakness of oyster
mushroom was this flavour so it needed more research to remove this flovour.
Need of further research to study calcium level because beside protein and iron
contents oyster mushroom also content calcium.
Penulis: Diyan Risna Wati
Hayyuningsih, Dwi Sarbini dan Pramudya Kurnia
Kode Jurnal: jpkesmasdd090002
