PENGARUH PERBANDINGAN KOMPOSISI JAMUR MERANG (Volvariella volvaceae), TEPUNG KEDELAI DAN TEPUNG PENGISI TERHADAP KARAKTERISTIK BAKSO JAMUR

LIDYA ARIYANI, 123020163 and SUPLI EFFENDI, DS and Asep Dedy Sutrisno, DS (2017) PENGARUH PERBANDINGAN KOMPOSISI JAMUR MERANG (Volvariella volvaceae), TEPUNG KEDELAI DAN TEPUNG PENGISI TERHADAP KARAKTERISTIK BAKSO JAMUR. Skripsi(S1) thesis, Fakultas Teknik.

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Abstract

The meatballs are usually made from beef or chicken, but this time began a shift in people's lifestyles where people began to realize to pay attention to their diet. Many people are now starting to avoid eating less cholesterol that can lead to heart disease or high blood pressure, so now people turn to foods derived from vegetable (vegetarian). The purpose of this study is to optimize the utilization of mushroom, soy flour and starch filler in the manufacture of meatballs, for diversification of processed food products as well as creating for the vegetarian meatballs. Model experimental design used in this study is a randomized block design (RAK) with one factor. Factor composition ratio mushroom, soy flour and starch filler with level of F1 70%: 5%: 25%, F2 75%: 5%: 20%, F3 75%: 10%: 15%, F4 80%: 10%: 10%, F5 60%: 15%: 25%, F6 65%: 15%: 20%, F7 65%: 20%: 15%, F8 70%: 20%: 10%, F9 50%: 25%: 25% F10 55%: 25%: 20%, F11 55%: 30%: 15% and F12 60%: 30%: 10%. The response is the water content, protein content, fat content, ash content and crude fiber content using material balance calculations. Testing the taste, color, smell, and suppleness conducted organoleptic and texture using a penetrometer testing. Results of research found that a composition ratio mushroom, soy flour and starch fillers significant effect on the response of the organoleptic namely color, smell and flavor, affect the chemical responses that water content, protein content, fat content, ash content and crude fiber content as well as influential the physical response in the texture or elasticity. Keywords: Mushroom Merang, Soy Flour, Flour Fillers, meatballs Mushrooms

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2017
Depositing User:	Irwan Kustiawan
Date Deposited:	27 Jan 2017 09:49
Last Modified:	27 Jan 2017 09:49
URI:	http://repository.unpas.ac.id/id/eprint/15308

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