Pengaruh Jenis dan Konsentrasi Bahan Pengikat Terhadap Sifat Kimia dan Organoleptic Nugget Jamur Tiram Putih (Pleurotus ostreatus)

Abstract

This research used completely randomized group design with three repetitions. The main factor was the binder (T) in three levels; they were tapioca (T1), wheat flour (T2), and sago flour (T3). The second factor was the concentration of binder (K) in three levels; they were 5% (K1), 10% (K2), and 15% (K3). Homogeneity was tested using Bartlet test, and data additivity was tested using Tuckey test. Data were analyzed using analysis of variance to obtain error predictor and significance test to find out the influences of treatments. Data was analyzed further using comparison and orthogonal polynomial at 5% level. The results showed that the type and concentration of binder significantly influences to the protein, fat, and carbohydrate content, color, aroma, flavor, texture and overall acceptance, and there were interaction between the type and concentration of binder to the color, aroma, flavor, texture and overall acceptance. The addition of tapioca with a concentration of 10% was the best treatment that produces white oyster mushroom nuggets with brownish yellow color, aroma and distinctive oyster mushroom flavor, soft texture, and overall acceptance, with 73,13% moisture content, protein content 7,64%, 0,98% fat content and carbohydrate content of 17,74%. Keywords : nugget, binder, white oyster mushroom