Ria Apriani, Ria and Sussi Astuti, Sussi and Susilawati, Susilawati (2022) SUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DALAM PEMBUATAN BAKSO IKAN BELOSO (Saurida tumbil): EVALUASI SIFAT KIMIA DAN SENSORI. JURNAL AGROINDUSTRI BERKELANJUTAN, 1 (1). pp. 61-77. ISSN e-ISSN 2828-674X dan p-ISSN 2828-8513

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Abstract

The aimed of the research was to obtain the concentration of substituted white oyster mushroom in making beloso fish meatballs with chemical and sensory properties according to SNI 7266: 2014. The research was arranged in a Complete Randomized Block Design with six treatments and four replications. Comparison of beloso fish and white oyster mushroom treatment consisted of six levels, namely J1 (100%: 0%); J2 (90%: 10%); J3 (80%: 20%); J4 (70%: 30%); J5 (60%: 40%); and J6 (50%: 50%). Data similarity was analyzed by Bartlett test and data addition by the Tuckey test, then analysis of variance was performed to determine the effect between treatments. Data were further analyzed with Least Significant Difference Test (LSD) at the 5% level. The results showed that the best white oyster mushroom beloso fishballs substitute was J3 treatment (80% beloso fish and 20% white oyster mushroom). The best treatment of beloso fish meatballs (J3) produce water content of 74,71%, ash content of 1,96%, protein content of 11,45%, water holding capacity of 58,43%, and fiber content of 0,3%, color with a score of 3,78 (whitey), aroma with a score of 3,88 (specific fish aroma), taste with a score of 3,54 (specific fish taste), texture with a score of 3,68 (springy), and overall acceptance with a score of 3,75 (likes). The ash content and protein content of the best fish meatballs substituted by white oyster mushrooms had qualified the Indonesian National Standard of fish meatballs (SNI 7266: 2014), but water content of the best fish meatballs substituted by white oyster mushrooms have not qualified the Indonesian National Standard of fish meatballs (SNI 7266: 2014). Keywords: beloso fish, meatballs, substitution, white oyster mushrooms

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Industri Pertanian
Depositing User:	DR SUSSI ASTUTI
Date Deposited:	23 May 2022 07:49
Last Modified:	23 May 2022 07:49
URI:	http://repository.lppm.unila.ac.id/id/eprint/41723

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