Studi Tentang Penambahan Jamur Tiram ( Pleurotus Ostreatus ) Terhadap Tekstur Dan Organoleptik Chicken Nuggets

Sobirin, Mochamad (2014) Studi Tentang Penambahan Jamur Tiram ( Pleurotus Ostreatus ) Terhadap Tekstur Dan Organoleptik Chicken Nuggets. Sarjana thesis, Universitas Brawijaya.

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jamur tiram dalam pembuatan chicken nuggets sehingga dihasilkan chicken nuggets yang berkualitas baik ditinjau dari tekstur dan mutu organoleptik (warna, aroma, rasa, tekstur). Materi yang digunakan dalam penelitian ini nugget yang terbuat dari daging ayam dan jamur tiram. Metode penelitian yang digunakan adalah percobaan menggunakan Rancangan Acak Kelompok (RAK) dengan 6 perlakuan dengan 3 kelompok. Perlakuan tingkat penambahan jamur tiram adalah 0 % (P0), 10 % (P1), 20 % (P2), 30 % (P3), 40 % (P4), 50 % (P5) dari berat daging ayam. Parameter yang diamati adalah tekstur dan mutu organoleptik (warna, aroma, rasa, tekstur). Data dianalisis dengan analisa ragam dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penambahan konsentrasi jamur tiram pada chicken nuggets memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap tekstur, berbeda nyata (P<0,05) terhadap nilai organoleptik warna, rasa dan aroma, namun berpengaruh tidak berbeda nyata (P>0,05) terhadap nilai tekstur. Perlakuan terbaik menunjukkan bahwa perlakuan penambahan konsentrasi jamur tiram sebesar 10% mampu menghasilkan kualitas chicken nuggets jamur tiram yang optimal yaitu dengan nilai tekstur sebesar 9,77 N dan nilai organoleptik warna 6,11, aroma 6,39, rasa 6,22, dan tekstur 6,5. Berdasarkan data hasil penelitian, dapat disimpulkan bahwa penambahan jamur tiram dapat menurunkan nilai tekstur dan mutu organoleptik (warna, aroma, rasa, tekstur), disarankan untuk penambahan jamur tiram sebesar 10% pada pembuatan chicken nugget.

English Abstract

This research was purposed to determine the best percentage of oyster mushroom of chicken nuggets to produce good quality nugget in terms of texture and sensory qualities (color, flavor, aroma, texture). The method of this research was experiment using Randomized Block Design (RBD) with six treatments and repeated three times. The addition of Oyster mushroom treatments are 0 % (P0), 10 % (P1), 20 % (P2), 30 % (P3), 40% (P4), 50% (P5) of the weight chicken meat. Parameters measured were texture and sensory qualities (color, flavor, aroma, texture). The data were analyzed by analysis of variance and followed by Duncans Multiple Range test. The results showed that oyster mushroom concentration in chicken nugget production gave highly significant difference effect (P <0.01) on texture, significant difference effect (P> 0.05) to the value of organoleptic color, flavor and aroma, but the effect was not significantly different (P> 0.05) to the value of texture. The best treatment showed of the addition oyster mushroom concentration 10% are able to produce quality oyster mushroom nuggets optimal texture with a low value of 9.77 N and sensory value of color 6.11; aroma 6.39; flavor 6.22; and texture 6.5. The conclusion of the research that the addition of oyster mushrooms can reduce the value of texture and sensory quality (color, aroma, flavor, texture), recommended for addition of oyster mushrooms by 10% of chicken nuggets.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2014/42/051401984
Subjects: 600 Technology (Applied sciences) > 636 Animal husbandry
Divisions: Fakultas Peternakan > Peternakan
Depositing User: Budi Wahyono Wahyono
Date Deposited: 20 Mar 2014 14:17
Last Modified: 20 Oct 2021 07:46
URI: http://repository.ub.ac.id/id/eprint/137305
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