| dc.description.abstract | ELFINA SIMANJUNTAK: The Effect of Ratio Oyster Mushroom and Tempeh with
Addition of Tapioca and Pumpkin Flour on the Quality of Sausage, supervised by HERLA
RUSMARILIN and MIMI NURMINAH.
The aim of this research was to find the effect of Oyster Mushroom and tempeh
with addition of tapioca and pumpkin flour on the quality of sausage. The research was
using completely randomized design with two factors, i.e ratio of oyster mushroom and
tempeh (B): (0%:100%, 25%:75%, 50%:50%, 75%:25%, and 100%:0%) and ratio of
tapioca and pumpkin flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and
0%:100%). Parameters analyzed were moisture content, ash content, fat content, protein
content, crude fiber content, organoleptic value of colour, flavor, taste, texture, and color
rendering index (oHue)
The results showed that the ratio of oyster mushroom and tempeh had highly
significant effect on moisture content, ash content, fat content, protein content, crude
fiber content, organoleptic value of colour, flavor, taste, and texture. The ratio of tapioca
and pumpkin flour had highly significant effect on protein content, organoleptic value of
flavor, and texture, and had significant effect on organoleptic value of colour. Interaction
of the two factors had highly significant effect on organoleptic value of colour, taste, and
texture. The ratio of oyster mushroom and tempeh of 75%:25% (B4) with addition of
tapioca and pumpkin flour of 25%:75% (T4) produced the best sausage. | en_US |
