Kristiningtyas, Dian (2019) Perbedaan Mutu Fisik (Kekerasan, Susut Masak, Daya Ikat Air) pada Formulasi Nugget Tempe dan Jamur Tiram (Pleorotus ostreatus) Sebagai Makanan Alternatif Diet Vegan. Sarjana thesis, Universitas Brawijaya.
Abstract
Jumlah vegan di Indonesia meningkat 12 kali lebih besar menjadi 60.000 orang pada tahun 2000. Vegan rentan mengalami defisiensi zat gizi mikro sehingga nugget tempe dan jamur tiram dapat menjadi salah satu solusi. Namun perbedaan kandungan protein dan serat pada tempe dan jamur tiram dapat merubah mutu fisik nugget. Penelitian ini bertujuan untuk melihat perbedaan susut masak, nilai kekerasan dan daya ikat air pada nugget tempe dan jamur tiram dengan beberapa formulasi. Penelitian ini merupakan penelitian true experimental dengan pengambilan sampel menggunakan rancangan acak lengkap (RAL). Penelitian ini menggunakan 7 perlakuan rasio tempe dan jamur tiram yaitu 100:0 (P1), 0:100 (P2), 70:30 (P3), 60:40 (P4), 50:50 (P5), 40:60 (P6), 30:70 (P7) dengan 4 kali pengulangan. Susut masak dilihat dari selisih berat sebelum dan sesudah pemasakan, nilai kekerasan dilihat dengan menggunakan penetrometer, dan daya ikat air menggunakan metode Hamm. Dalam penelitian ini daya ikat air (One-way ANOVA, p=0,023) menunjukkan perbedaan signifikan dengan nilai tertinggi sebesar 47,28% sedangkan nilai susut masak (One-way ANOVA, p=0,195) dan nilai kekerasan (Kruskall Wallis, p=0,168) tidak menunjukkan perbedaan signifikan dengan nilai terendah susut masak (-10)% dan nilai kekerasan nilai tertinggi sebesar 0,47 g/cm3.
English Abstract
Number of Vegans in Indonesia increased 12 times higher than 2000 become 60.000 people in that year. Tempe and oyster mushroom nugget can be a solution for vegans, who have a higher risk to micro nutrients deficiency. However, the difference of proteins and fiber content on tempe and oyster mushroom can alter physical quality of nuggets. This research goal are to observe the difference cooking shrinkage, hardness value and water holding capacity in tempe and oyster mushroom nugget formula with multiple proportions. This research are true experimental research with sample using Completely Randomized Design (CRD). This research used 7 kind of tempe and oyster mushroom nugget formula specifically: 100:0 (P1), 0:100 (P2), 70:30 (P3), 60:40 (P4), 50:50 (P5), 40:60 (P6), 30:70 (P7) for 4 times repetition. Cooking shrinkage can be seen from difference of weight before and after cooking process. Hardness value can be seen with penetrometer and water holding capacity use Hamm Method. From this research,can be concluded that water holding capacity (One-way ANOVA, p=0,023) has difference with highest value of 47,28%, meanwhile cooking shrinkage value (One-way ANOVA, p=0,195) and hardness value (Kruskall Wallis, p=0,168 did not have any difference Cooking Shrinkage with the lowest value of -10% and hardness value with the highest value of 0.4 g/cm3.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/322/051909393 |
| Uncontrolled Keywords: | vegan, nugget, tempe, jamur tiram, mutu fisik, vegan, nugget, tempe, oyster mushroom, physical quality. |
| 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: | 10 Aug 2020 05:45 |
| Last Modified: | 22 Oct 2021 07:00 |
| URI: | http://repository.ub.ac.id/id/eprint/175741 |
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