Debora, Fransisca and Susilawati, Susilawati and Fibra Nurainy, Fibra and Astuti, Sussi (2023) FORMULASI TEPUNG KACANG MERAH DAN TAPIOKA TERHADAP SIFAT FISIKOKIMIA DAN SENSORI BAKSO ANALOG JAMUR TIRAM PUTIH (Pleurotus ostreatus). JURNAL AGROINDUSTRI BERKELANJUTAN, 2 (1). pp. 10-22. ISSN 2828-8513

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The white oyster mushroom analog meatballs in this study were meatballs made from white oyster mushrooms with the addition of red bean flour and tapioca. The purpose of the study was to obtain a formulation of red bean flour and tapioca that produced white oyster mushroom analog meatballs with the best physicochemical and sensory properties approaching SNI 3818:2014 regarding the quality standard of meatballs. The method used was Complete Randomized Block Design (CRBD) with 4 repetition. The research used a single factor that consist of 6 levels formulation of red bean flour and tapioca, which is P0 (0% :100%), P1 (10% : 90%), P2 (20% : 80%), P3 (30% : 70%), P4 (40% : 60%), dan P5 (50% :50%). The data obtained was analyzed statistically using the Barlett and Tuckey tests followed by the ANOVA test and the BNT test at the level 5%. The results showed that the formulation of red bean flour and tapioca was best at the P1 (10% : 90%) treatment that produced water content of 68.59%, fat content of 0.19%, protein content of 2.56%, carbohydrate content of 27.37%, ash content of 1.35%, crude fiber content of 3.71%, grayish white color, chewy texture, aroma, taste, and overall acceptance were favored by the panelists . Keywords: red bean flour, tapioca, white oyster mushroom analog meatballs

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Industri Pertanian
Depositing User: DR SUSSI ASTUTI
Date Deposited: 15 May 2023 01:22
Last Modified: 15 May 2023 01:22

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