Pengaruh Perbandingan Gula Putih dengan Gula Merah dan Penambahan Santan terhadap Mutu Abon Jamur Tiram

Abstract

The research was purposed to find the effect of ratio of white sugar with brown sugar and coconut milk addition on the quality of shredded oyster mushrooms. 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 white sugar with brown sugar (G) : (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) and coconut milk addition (S) : (10%, 20%, 30%). Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, organoleptic of score and hedonic of color, flavor, taste, and texture. The results showed that the ratio of white sugar with brown sugar and coconut milk addition had highly significant effect on water content, ash content, score of color, score of texture, hedonic of color, hedonic of taste. The coconut milk addition had highly significant effect on water content, fat content, score of color, score of flavor, score of taste, hedonic of color, hedonic of taste.The interaction of the two factors had significant effect on score and hedonic of color. The ratio of white sugar with brown sugar of 25% : 75% and coco