?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+JENIS+DAN+KONSENTRASI+BAHAN+PENGIKAT%0D%0ATERHADAP+SIFAT+KIMIA+DAN+ORGANOLEPTIK%0D%0ANUGGET+JAMUR+TIRAM+PUTIH+(Pleurotus+ostreatus)&rft.creator=0714051076%2C+PUSTIKAWATI&rft.subject=+&rft.description=Abstrak%0D%0A%0D%0ANugget+adalah+produk+olahan+daging+giling+yang+diberi+bumbu-bumbu+dan%0D%0Adicampur+bahan+pengikat%2C+dicetak+menjadi+satu+bentuk+tertentu+selanjutnya%0D%0Adilumuri+tepung+roti%2C+digoreng+setengah+matang+dan+dibekukan.+Pada+umumnya%0D%0Abahan+utama+yang+digunakan+dalam+pembuatan+nugget+adalah+daging+sumber%0D%0Aprotein+hewani.+Salah+satu+alternatif+sumber+protein+pengganti+daging+adalah%0D%0Amengolah+produk+jamur+tiram+putih+menjadi+nugget+jamur+tiram+putih+yang+dapat%0D%0Adigunakan+sebagai+sumber+protein+nabati.+Penelitian+bertujuan+untuk+memperoleh%0D%0Ajenis+dan+konsentrasi+bahan+pengikat+dengan+sifat+kimia+dan+organoleptik+terbaik.%0D%0APenelitian+disusun+secara+faktorial+dalam+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+tiga+ulangan.+Faktor+pertama+adalah+jenis+bahan+pengikat+(T)%0D%0Ayang+terdiri+dari+tiga+taraf+yaitu+tapioka+(T1)%2C+tepung+terigu+(T2)%2C+dan+tepung+sagu%0D%0A(T3).+Faktor+kedua+adalah+konsentrasi+bahan+pengikat+(K)+yang+terdiri+dari+tiga%0D%0Ataraf+yaitu+5%25+(K1)%2C+10%25+(K2)%2C+dan+15%25+(K3).+Kesamaan+ragam+diuji+dengan+uji%0D%0ABarlett+dan+kemenambahan+data+diuji+dengan+uji+Tuckey.+Data+dianalisis+dengan%0D%0Asidik+ragam+untuk+mendapatkan+penduga+ragam+galat+dan+uji+signifikasi+untuk%0D%0Amengetahui+pengaruh+perlakuan.+Selanjutnya+data+dianalisis+lebih+lanjut%0D%0Amenggunakan+perbandingan+dan+polinomial+ortogonal+pada+taraf+5%25+dan+1%25.%0D%0AHasil+penelitian+menunjukkan+bahwa+jenis+dan+konsentrasi+bahan+pengikat%0D%0Aberpengaruh+nyata+serta+terdapat+interaksi+antara+jenis+dan+konsentrasi+bahan%0D%0Apengikat+terhadap+kadar+protein%2C+kadar+lemak%2C+kadar+karbohidrat%2C+warna%2C+aroma%2C%0D%0Arasa%2C+tekstur+dan+penerimaan+keseluruhan.+Penambahan+tapioka+dengan%0D%0Akonsentrasi+10%25+merupakan+perlakuan+terbaik+yang+menghasilkan+nugget+jamur%0D%0Atiram+putih+dengan+warna+kuning+kecoklatan%2C+aroma+khas+jamur+tiram%2C+rasa+khas%0D%0Ajamur%2C+tekstur+lembut%2C+dan+penerimaan+keseluruhan+suka%2C+dengan+kadar+air+sebesar%0D%0A73%2C13%25%2C+kadar+protein+7%2C64%25%2C+kadar+lemak+0%2C98%25+dan+kadar+karbohidrat+17%2C74%25.%0D%0AKata+kunci%3A+Nugget%2C+bahan+pengikat%2C+jamur+tiram+putih%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AAbstract%0D%0A%0D%0ANugget+is+a+processed+minced+meat+product+with+some+spices%2C+and+then+it+is+mixed%0D%0Awith+binding+materials%2C+molded+into+particular+shapes%2C+and+finally+coated+with%0D%0Abread+flour%2C+fried+half+done%2C+and+frozen.+One+of+protein+source+alternatives+for%0D%0Asubstituting+meat+is+diversification+of+white+oyster+mushroom+to+be+white+oyster%0D%0Amushroom+nugget+that+can+be+used+as+a+source+of+vegetable+protein.+The+objective%0D%0Aof+this+research+is+to+obtain+types+and+concentrations+of+binding+material+with+best%0D%0Achemical+and+organoleptyc+characteristics.%0D%0AThis+research+is+composed+in+factorial+with+completely+randomized+group+design%0D%0Ain+three+repetitions.+The+main+factor+is+the+binding+material+(T)+consisting+of+three%0D%0Alevels%3B+they+are+tapioca+(T1)%2C+wheat+flour+(T2)%2C+and+sago+flour+(T3).+The+second%0D%0Afactor+is+the+concentration+of+binding+material+(K)+consisting+of+three+levels%3B+they%0D%0Aare+5%25+(K1)%2C+10%25+(K2)%2C+and+15%25+(K3).+Homogeneity+is+tested+using+Bartlet+test%2C%0D%0Aand+data+additivity+is+tested+using+Tuckey+test.+Data+are+analyzed+using+analysis+of%0D%0Avariance+to+obtain+error+predictor+and+significance+test+to+find+out+the+influences+of%0D%0Atreatments.+Data+is+analyzed+further+using+comparison+and+orthogonal+polynomial%0D%0Aat+5%25+and+1%25+levels.%0D%0AThe+results+showed+that+the+type+and+concentration+of+binder+significantly%0D%0Ainfluences+and+there+is+interaction+between+the+type+and+concentration+of+the%0D%0Abinder+to+the+protein%2C+fat%2C+and+carbohydrate+content%2C+color%2C+aroma%2C+flavor%2C+texture%0D%0Aand+overall+acceptance.+The+addition+of+tapioca+with+a+concentration+of+10%25%0D%0Aaddition+of+tapioca+is+the+best+treatment+in+the+production+of+white+oyster%0D%0Amushroom+nuggets+with+brownish+yellow+color%2C+aroma+and+distinctive+oyster%0D%0Amushroom+flavor%2C+soft+texture%2C+and+overall+acceptance%2C+with+73%2C13%25+moisture%0D%0Acontent%2C+protein+content+7%2C64%25%2C+0%2C98%25+fat+content+and+carbohydrate+content+of%0D%0A17%2C74%25.%0D%0AKeywords%3A+nugget%2C+binding+material%2C+white+oyster+mushroom&rft.date=2012-02-03&rft.type=Skripsi&rft.type=PeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12488%2F1%2F4.%2520LEMBAR%2520PERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12488%2F2%2F5.%2520LEMBAR%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12488%2F3%2FABST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