Pengaruh Perbandingan Jamur Tiram dengan Brokoli dan Perbandingan Tepung Terigu dengan Tepung Ubi Jalar Kuning terhadap Mutu Nugget Jamur Tiram

Abstract

Nugget is a food processing result of chicken, has a good flavor and favored by everyone. This research was conducted using completely randomized design with two factors, i.e ratio of oyster mushroom with broccoli (J) : (40%:60%, 50%:50%, 60% : 40%, 70%:30%) and ratio of wheat flour with yellow sweet potato flour (T) : (60%:40%, 65%:35%, 70%:30%, 75%:25%). Parameters analyzed were moisture content (%), protein content (%), crude fiber content (%), fat content (%), ash content (%), carbohydrate content (%), organoleptic value of taste, color, flavor, texture and organoleptic score of texture. The result showed that the interaction between ratio of oyster mushroom with broccoli and ratio of wheat flour with yellow sweet potato flour had a highly significant effect (P<0,01) on fat content (%). The increasing concentration of oyster mushroom increased the moisture content (%), protein content (%), crude fiber content (%), hedonic value texture and score value texture but decreased the fat content (%), ash content (%), and carbohydrate content (%). The increasing concentration of wheat flour increased the moisture content (%), protein content (%), hedonic value texture and score value texture but decreased the crude fiber content (%), fat content (%), ash content (%) and carbohydrate content (%). The ratio of oyster mushroom with broccoli 70%:30% and ratio of wheat flour with yellow sweet potato flour 75%:25% produced the best oyster mushroom nugget.