EDOLA RATU, 1714051022 (2021) PENGARUH FORMULASI KACANG MERAH (Phaseolus vulgaris L) DAN JAMUR TIRAM PUTIH ( Pleutorus ostreatus) TERHADAP SIFAT ORGANOLEPTIK DAN KARAKTERISTIK NUGGET NABATI. Fakultas Pertanian, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk mengetahui formulasi terbaik dari kacang merah (Phaseolus vulgaris L) dan jamur tiram putih (Pleutorus ostreatus) dalam pem-bu- atan nugget nabati dengan sifat organoleptik yang disukai konsumen dan karakteristik sesuai SNI 01-6683-2014. Penelitian ini memiliki faktor tunggal yang disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 4 ulangan dan 6 perlakuan, dengan perbandingan kacang merah dan jamur tiram sebagai berikut: P1 (100:0)%, P2 (0: 100)%, P3 (80:20)%, P4 (70: 30)%, P5 (60:40) %, dan P6 (50:50) %. Homogenitas data diuji dengan uji Barlett dan kemenambahan dengan uji Tukey. Data dianalisis dengan sidik ragam untuk mendapat pendugaan ragam galat dan uji signifikansi untuk mengetahui pengaruh perlakuan dengan uji lanjut BNT taraf 5%. Hasil penelitian menunjukkan bahwa formulasi kacang merah dan jamur tiram berpengaruh nyata terhadap parameter tekstur, rasa, warna, aroma, dan penerimaan keseluruhan serta parameter kekerasan, kekenyalan, dan kekompakan. Perlakuan P4 (70:30)% menghasilkan nugget nabati terbaik dengan skor aroma sebesar 3,90 (tidak langu), rasa 3,98 (gurih), warna 3,51 (kuning kecoklatan), tekstur 3,40 (Agak kompak), penerimaan ke-seluruhan 4,30 (suka), kekerasan sebe- sar 222,24 gf, kekenyalan 6,71 mm, dan kekompakan 0,84. Nugget perlakuan P4 (70:30)% memiliki kadar air sebesar 43,42%, kadar abu 1,55%, kadar serat 1,11%, kadar protein 7,52%, kadar lemak 7,44% dan kadar karbohidrat 38,97%. Kata kunci: Nugget nabati, Formulasi, Kacang merah, Jamur tiram This study aims to determine the best formulation of red bean (Phaseolus vulgaris L) and white oyster mushroom (Pleutorus ostreatus) in the manufacture of vegeta- ble nuggets with organoleptic properties favored by consumers and characteristics according to SNI 01-6683-2014. This study has a single factor arranged in a Com- pletely Randomized Block Design (RAKL) with 4 replications and 6 treatments, with the ratio of red beans and oyster mushrooms as follows: P1 (100:0)%, P2 (0: 100)%, P3 ( 80:20)%, P4 (70:30)%, P5 (60:40) %, and P6 (50:50) %. The homoge- neity of the data was tested by the Barlett test and the addition by the Tukey test. The data were analyzed by means of variance to get an estimate of the variance of the error and a significance test to determine the effect of the treatment with the BNT follow-up test at 5% level. The results showed that the formulation of red beans and oyster mushrooms had a significant effect on the parameters of texture, taste, color, aroma, and overall acceptance as well as parameters of kekerasan, kekenyalan, and kekompakan. Treatment P4 (70:30)% produced the best vegetable nuggets with a score of 3.90 (not unpleasant), taste 3.98 (savory), color 3.51 (brown yellow), texture 3.40 (somewhat compact), overall acceptance is 4.30 (like), hard- ness is 222.24 gf, springiness is 6.71 mm, and cohesiveness is 0.84. Nugget treat- ment P4 (70:30)% had a water content of 43.42%, ash content 1.55%, fiber content 1.11%, protein content 7.52%, fat content 7.44% and carbohydrate content 38, 97%. Keywords: Vegetable nuggets, Formulation, Red bean, Oyster mushroom
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | UPT . Dito Nipati |
| Date Deposited: | 19 May 2022 07:04 |
| Terakhir diubah: | 19 May 2022 07:04 |
| URI: | http://digilib.unila.ac.id/id/eprint/61365 |
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