Sussi Astuti, Sussi and Suharyono, Suharyono and Susilawati, Susilawati (2022) KARAKTERISTIK BAKSO IKAN BELOSO (Saurida tumbil) YANG DISUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus ostreatus). JURNAL AGROINDUSTRI BERKELANJUTAN, 1 (1). pp. 61-77. ISSN 2828-8513
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Abstract
The aimed of the research was to obtain the concentration of white oyster mushrooms substituted in beloso fish meatballs making process with chemical and sensory properties according to SNI 7266: 2014. The research arranged in a Complete Randomized Block Design (CRBD) with six treatments and four replications. Comparative treatment of beloso fish and white oyster mushroom consists of six levels, namely J1 (100%: 0%); J2 (90%: 10%); J3 (80%: 20%); J4 (70%: 30%); J5 (60%: 40%); and J6 (50%: 50%). The data obtained were analyzed for the similarity of variance with the Bartlett test and the addition of the data tested by the Tuckey test, then the data were analyzed by variance to determine the effect between treatments. If there is a significant effect, the data is further analyzed by the Smallest Significant Difference Test (LSD) at the level of 5%. The results showed that beloso fish meatballs were the best substitutes for white oyster mushrooms were J3 treatments (80% beloso fish and 20% white oyster mushrooms). The best treatment of beloso fish meatballs (J3) produce water content 74,71%, ash content 1,6%, protein content 11,45%, water holding capacity 58,43%, and fiber content 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 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 Hasil Pertanian |
| Depositing User: | DR SUSSI ASTUTI |
| Date Deposited: | 09 May 2023 07:39 |
| Last Modified: | 09 May 2023 07:39 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/51311 |
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