Jurnal Pangan dan Agroindustri (Apr 2022)

KARAKTERISTIK NUGGET JAMUR TIRAM PUTIH DENGAN VARIASI RASIO SERA MOCAF DAN TAPIOKA

  • Ni Ketut Leseni,
  • Nugraha Yuwana

DOI
https://doi.org/10.21776/ub.jpa.2022.010.02.6
Journal volume & issue
Vol. 10, no. 2
pp. 109 – 120

Abstract

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ABSTRAK Nugget merupakan produk olahan berbahan daging hewani yang dapat diubah menjadi olahan berbasis nabati dengan bahan utama jamur tiram (kandungan protein 10.50–30.40%). Kekurangan dari jamur tiram ketika digunakan sebagai bahan baku utama berupakelebihan kadar air (86.00–87.50%) yang dapat diatasi menggunakan campuran sera mocaf (bahan tidak lolos ayakan 100 mesh dari produksi MOCAF) dan tapioka. Rancangan Acak Lengkap (RAL) dengan satu faktor berupa formulasi sera mocaf : tapioka, digunakan dalam penelitian ini untuk variasi sampel sebanyak 5 jenis dengan 3x pengulangan. Variasi sera mocaf banding tapioka diketahui memberikan pengaruh yang signifikan (ANOVA 95%) terhadap nilai tekstur (6.27-864 g/mm), kadar air (52.70-54.47%), kadar protein (3.66-5.96%), dan kadar serat kasar (1.14-6.02%). Peninjauan dari segi penerimaan konsumen/organoleptik berada pada rentang skala netral sampai suka. Nugget jamur dengan variasi penambahan 75% sera mocaf dan 25% tapioka menjadi sampel dengan formulasi terbaik yang paling disukai secara keseluruhan oleh konsumen. Kata kunci: Jamur tiram, Mocaf, Nugget, Sera mocaf, Tapioka. ABSTRACT Nuggets were processed products made from animal meat that can be converted into vegetable-based preparations with the main ingredient being oyster mushrooms (protein content 10.50–30.40%).The disadvantage of oyster mushrooms when used as the main raw material was high moisture content (86.00–87.50%) which can be overcome used a mixture of mocaf sera (material that does not pass the 100 mesh sieve from MOCAF production) and tapioca. Completely Randomized Design (CRD) with one factor in the form of mocaf sera: tapioca formulation, was used in this study with 5 types sample variation and 3 repetitions. Variations in mocaf versus tapioca were known have a significant effect (95% ANOVA) on the texture value (6.27-864 g/mm), water content (52.70-54.47%), protein content (3.66-5.96%), and crude fiber content (1.14-6.02%). In terms of consumer acceptance/organoleptic evaluation, the scale ranged from neutral to liking. Mushroom nuggets with the addition of 75% mocaf sera and 25% tapioca became the best formulation sample which most preferred by consumers overall. Keywords: Mocaf, Nugget,Oyster mushroom, Sera mocaf, Tapioca

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