Pengaruh Perbandingan Nangka Muda dengan Jamur Tiram dan Penambahan Sukrosa terhadap Mutu Abon nabati

Abstract

The research was purposed to find the effect of ratio of young jackfruit with oyster mushroom and sucrose addition on the quality of vegetable abon. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e ratio of young jackfruit with oyster mushroom (D) : (75% : 25%, 65% :35%, 55% : 45%, 45% : 55%, 35% : 65%, 25% : 75%) and sucrose addition (S) : (10%, 15%, 20%). Parameters analyzed were water content (%), ash content (%), protein content (%), crude fiber content (%), organoleptic of hedonic and score of color, texture, flavor, and taste. The results showed that the ratio of young jackfruit with oyster mushroom had highly significant effect on water content (%), protein content (%), hedonic of texture, and score of texture. The sucrose addition had highly significant effect on water content (%), ash content (%), and score of color. The interaction of the two factors had significant effect on protein content (%). The ratio of young jackfruit with oyster mushroom of 25% : 75% and sucrose addition of 20% produced the best quality of vegetable abon.

Penelitian ini bertujuan untuk mengetahui perbandingan nangka muda dengan jamur tiram dan penambahan sukrosa terhadap mutu abon nabati. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan nangka muda dengan jamur tiram (D) : (75% : 25%, 65% :35%, 55% : 45%, 45% : 55%, 35% : 65%, 25% : 75%) dan penambahan sukrosa (S) : (10%, 15%, 20%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), kadar serat kasar (%), organoleptik hedonik dan skor warna, tekstur, aroma, dan rasa. Hasil penelitian menunjukkan bahwa perbandingan nangka muda dengan jamur tiram memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar protein (%), nilai hedonik tektur, dan skor tekstur. Penambahan sukrosa memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar abu (%), dan skor warna. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar protein (%). Perbandingan nangka muda dengan jamur tiram 25% : 75% dan penambahan sukrosa 20% menghasilkan mutu abon nabati terbaik.