TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints89972
UR  - http://digilib.unila.ac.id/89972/
A1  - YULIA , NURAINY 
Y1  - 2025/06/11/
N2  - A study was conducted to investigate the effect of the ratio of skipjack tuna to
white oyster mushroom (Pleurotus ostreatus) on the physical, chemical, and
sensory characteristics of skipjack tuna meatballs. The addition of white oyster
mushrooms was expected to increase fiber content, improve color, and enhance
the texture of the skipjack tuna meatballs. This research employed a Randomized
Complete Block Design (RCBD) with six treatment ratios of skipjack tuna and
white oyster mushroom (100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%)
and four replications. The results showed that the addition of white oyster
mushroom had a highly significant effect on moisture content, ash content,
sensory color, physical texture, and sensory taste, but no significant effect on
sensory aroma, sensory texture, and overall acceptance. The best treatment was
found at a ratio of 70% skipjack tuna and 30% white oyster mushroom (Y4),
exhibiting characteristics of 68.16% moisture content, 2.46% ash content, 9.80%
protein content, 0.63% crude fiber content, grayish-white color, non-fishy aroma,
slightly chewy texture, and "liked" categories for taste and overall acceptance,
conforming to the quality standards of SNI 7266:2017.
Keywords: skipjack tuna meatballs, white oyster mushroom, physical
characteristics, chemical characteristics, sensory characteristics.

Penelitian mengenai pengaruh perbandingan ikan tongkol dan jamur tiram putih
(Pleurotus ostreatus) terhadap karakteristik fisik, kimia, dan sensori bakso ikan
tongkol telah dilakukan. Penambahan jamur tiram putih diharapkan dapat
meningkatkan kadar serat, memperbaiki warna, dan tekstur bakso ikan tongkol.
Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL)
dengan enam perlakuan perbandingan ikan tongkol dan jamur tiram putih
(100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%) dan empat kali ulangan.
Hasil penelitian menunjukkan bahwa penambahan jamur tiram putih berpengaruh
sangat nyata terhadap kadar air, kadar abu, warna sensori, tekstur fisik, dan rasa
sensori, tetapi tidak berpengaruh nyata terhadap aroma sensori, tekstur sensori,
dan penerimaan keseluruhan. Perlakuan terbaik adalah pada perbandingan 70%
ikan tongkol dan 30% jamur tiram putih (Y4) dengan karakteristik kadar air
68,16%, kadar abu 2,46%, kadar protein 9,80%, kadar serat kasar 0,63%, warna
putih keabuan, aroma tidak amis, tekstur agak kenyal, serta rasa dan penerimaan
keseluruhan dalam kategori ?suka?, sesuai dengan standar mutu SNI 7266:2017.
Kata kunci: bakso ikan tongkol, jamur tiram putih, karakteristik fisik, kimia,
sensori
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH PERBANDINGAN IKAN TONGKOL DAN JAMUR TIRAM
PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK FISIK,
KIMIA DAN SENSORI BAKSO IKAN TONGKOL (Euthynnus affinis)
AV  - restricted
ER  -