AULIA RAHMANI, 123020166 and SUPLI EFFENDI, DS (2017) OPTIMALISASI FORMULA NUGGET JAMUR TIRAM PUTIH (Pleurotus ostreatus) DENGAN BAHAN PENGISI TEPUNG KEDELAI DAN TEPUNG TAPIOKA MENGGUNAKAN APLIKASI DESIGN RXPERT METODE D-OPTIMAL. Skripsi(S1) thesis, Fakultas Teknik.
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Abstract
Indonesia is an agricultural country that has abundant natural resources, but the lack of adequate human resources makes its natural resources not utilized to the fullest, one of them is white oyster mushroom (Pleurotus ostreatus) which is rich in nutrients and benefits for human body. Therefore, it is necessary to diversify food products with the use of local materials. The purpose of this research is to get the best formulation of nuggets made from white oyster mushrooms with soy flour and tapioca flour as fillers using design expert program with D-optimal method. The research was conducted in two stages, that were preliminary research which aimed to determine the function and purpose of the research and determine upper limit and lower limit. Furthermore, primary research aimed at obtaining optimal formulation of nugget made from white oyster mushroom, soy flour and tapioca flour using design expert program 7.0 with d- optimal method. Optimal formulations that were predicted by the program namely white oyster mushroom amounted to 54.43%, soy flour amounted to 22.50%, tapioca flour amounted to 3.06%, and other materials namely fixed variables that were salt amounted to1.50%, pepper amounted to 0, 5%, chicken eggs amounted to 8.25%, garlic amounted to 1.50% , onion amounted to 1.25%, and water amounted to 7%. The formula which were predicted by the program had protein content of 5.31%; fat content of 2.18%; crude fiber content of 3.06%; 4.63 for flavor response value; 4.48 for aroma response value; and 4.28 for texture response value. Based on the optimal formulation offered by the program which compared with the results of laboratory analysis then it could be proved from desirability value of 0.854 that the difference between the results of analysis offered by program and laboratory were not so far. Keywords: oyster mushroom, oyster mushroom nuggets, optimization formula, desirability
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2017 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 27 Jan 2017 09:42 |
| Last Modified: | 27 Jan 2017 09:42 |
| URI: | http://repository.unpas.ac.id/id/eprint/15306 |
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