KARAKTERISTIK NUGGET YANG DIBUAT DENGAN VARIASI RASIO JAMUR MERANG (Volvariella volvaceae) DAN TEPUNG KORO PEDANG (Canavalia ensiformis L.)
Abstract: The aim of this
study was to determine the effect of rasio mushroom and jack bean flour on the
physical, chemical and organoleptic characteristic in the nugget product. This
study used a randomized block design with one factor and triplet. Ratio
mushroom and jack bean flour consists of P1 (100% : 0% ), P2 (90% : 10% ), P3
(80% : 20% ), P4 (70% : 30% ), and P5 (60% : 40% ). Different treatment showed
significant differences in lightness, texture, moisture, ash, protein, carbohydrate
and fiber content but not significant in fat content. The best treatment showed
that P4 (mushroom 70 % : jack bean flour 30 %) has characteristic of lightness
42,95; texture 183,33 g/5mm; moisture 53,69%; ash 2,52%; fat 3,88%;, protein
12,52%; carbohydrate 27,39% and fiber 13,37%.
Penulis: Nurud Diniyah, Ahmad
Nafi', Zakiyatul Fachirah
Kode Jurnal: jppertaniandd150786
