Setyohadi, MiefQur`anin (2014) Pengaruh Substitusi Daging Sapi Dengan Jamur Tiram (Pleurotus ostreatus) Dan Tempe Terhadap Mutu Protein, Zat Besi Dan Mutu Organoleptik Saus Spaghetti Bolognese Sebagai Alternatif Diet Vegetarian. Sarjana thesis, Universitas Brawijaya.
Abstract
Diet vegetarian merupakan pola diet dengan prinsip mengkonsumsi bahan makanan yang berasal dari tumbuh-tumbuhan dan tidak mengkonsumsi daging, daging unggas dan seafood. Diet vegetarian beresiko anemia kekurangan zat besi dan sangat rendah asupan untuk beberapa jenis asam amino, sehingga dibutuhkan produk untuk mengatasi resiko tersebut. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi daging sapi dengan jamur tiram (Pleurotus ostreatus) dan tempe terhadap mutu protein, zat besi dan mutu organoleptik saus spaghetti bolognese. Jenis penelitian ini adalah ekperimental dengan Rancangan Acak Lengkap dengan 6 taraf perlakuan. Taraf perlakuan tersebut merupakan proporsi jamur tiram (Pleurotus ostreatus), tempe dan daging sapi dengan perbandingan p0 (0:0:100)%, p2 (0:100:0)%,p3 (100:0:0)%, p3 (25:75:0)%, p4 (50:50:0)% dan p5 (75:25:0)%. Hasil penelitian menunjukkan substitusi daging sapi dengan jamur tiram (Pleurotus ostreatus) dan tempe berpengaruh secara signifikan terhadap kadar protein total (p=0,019) dan kadar zat besi (p=0,000). Namun, tidak berpengaruh secara signifikan terhadap kadar air (p=0,869) dan mutu organoleptik berdasarkan aroma (p=0,266), tekstur (p=0,742), warna (p=0,082) dan rasa (p=0,081). Kesimpulan penelitian adalah semakin meningkat substitusi tempe dan jamur tiram (Pleurotus ostreatus) meningkatkan kadar protein total, zat besi dan mutu organoleptik saus spaghetti bolognese.
English Abstract
A vegetarian diet is a dietary pattern with the principle of consuming food ingredients derived from plants and do not consume meat, poultry and seafood. Vegetarian diets are at risk of iron deficiency anemia and very low intake of several types of proteins, so that it needed a product to address these risks. The purpose of this study was to determine the effect of beef substitution with oyster mushroom (Pleurotus ostreatus ) and tempeh to quality protein , iron and organoleptic quality of sauce spaghetti bolognese. This research was experimental research with completely randomized design with 6 treatment levels. The treatment level was the proportion of oyster mushroom (Pleurotus ostreatus), tempeh and beef with ratio were P0 (0:0:100)%, P2 (0:100:0)%, P3 (100:0:0)%, P3 (25:75:0)%, P4 (50:50:0)% and P5 (75:25:0)%. The results showed beef substitution with oyster mushroom (Pleurotus ostreatus ) and tempe significantly affect the total protein levels (p=0.019) and iron levels (p=0,000). However , no significant influence on the water content (p=0.869) and organoleptic quality based on flavour (p=0,266), texture (p=0,742), color (p=0,082) and taste (p=0.081). Conclusion this research was increasing substitution of soybean and oyster mushrooms (Pleurotus ostreatus) could increase the levels of total protein ,iron and spaghetti bolognese sauce organoleptic quality.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/572/051404596 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Aug 2014 09:26 |
| Last Modified: | 22 Oct 2021 02:51 |
| URI: | http://repository.ub.ac.id/id/eprint/124580 |
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