PENGARUH PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus sp.) TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK BAKSO AYAM

Kurniawan, Andik (2011) PENGARUH PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus sp.) TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK BAKSO AYAM. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Meatball is a food product made of meat which is favored by society. Modification of meatball with the addition of oyster mushrooms was done to improve its nutrient, covering undigested carbohydrates and Fe contents. The largest component of meatball is animal ingredients, thus it needs some addition of vegetable ingredient to improve their quality, for example oyster mushrooms. This addition is expected to increase levels of undigested carbohydrates and Fe content, and subsequently produce high quality of meatballs. The study aimed to determine the effect of oyster mushroom (Pleurotus ostreatus sp.) addition on chemical and organoleptic quality of chicken meatball and find the best level. The experiment was conducted at the Laboratory of Animal Product Processing Industry, Department of Animal Science, Faculty of Agriculture, Sebelas Maret University of Surakarta and Central Laboratory of the Sub-Chemistry, Faculty of Mathematics and Natural Sciences, Sebelas Maret University of Surakarta. The study was conducted for six months from September 2010 to February 2011. The materials used in this study is the meat of six post production laying hen the chest and thigh with ratio 1:1. The meat was taken from the farms of laying in Ngemplak Pakis, Jumantono Karanganyar. Oyster mushrooms (Pleurotus ostreatus sp.) was obtained from the mushroom farm located Kalangan, Polokarto Sukoharjo. The research design was by Completely Randomized Design (CRD) Unidirectional pattern, with the addition of oyster mushrooms levels of 0, 5, 10, 15% of the weight of the dough meatballs. It used five replications. The variables included the test of undigested carbohydrate content, Fe content, protein content and sensory in hedonic odor, taste, texture and acceptability. The results showed that the average of the four treatments (P0, P1, P2 and P3) in succession to undigested carbohydrate content was 0.90, 1.80, 2.56 and 3.10%. Fe content is 0.173, 0.344, 0.460 and 0.618 mg/100 g. Protein content was 29.17, 21.77, 19.34 and 16.89 mg/ml. Favorite smell is 3 (just like), 3.3 (just like), 3.3 (just like) and 3.3 (just like). Blogging Sense is 2.8 (just like), 2.85 (quite like), 3.15 (just like) and 3.55 (liked). Favorite texture is 2.75 (quite like), 3.20 (quite like), 3.35 (quite like) and 3.90 (liked). Blogging Resources received was 2.85 (just like), 2.9 (just like), 2.95 (just like) and 3.8 (love). Analysis of Variance showed that the levels of undigested carbohydrates, Fe and protein contents were significantly by different (P<0.01). The favorite flavor, texture, and acceptance were significantly different (P<0.05), while the odor preference was not significantly different. The conclusion was the addition of oyster mushrooms (Pleurotus ostreatus sp.) up to 15% on the dough chicken meatballs increased its chemical and organoleptic quality. (Keywords: oyster mushroom, chicken meatballs, chemical and organoleptic quality).

    Item Type: Thesis (Other)
    Subjects: S Agriculture > SF Animal culture
    Divisions: Fakultas Pertanian > Peternakan
    Depositing User: Lia Primadani
    Date Deposited: 21 Aug 2013 21:55
    Last Modified: 21 Aug 2013 21:55
    URI: https://eprints.uns.ac.id/id/eprint/10284

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