Pengaruh Substitusi Jamur Tiram (Pleurotus ostreatus) dan Tepung Terigu Terhadap Mutu Kimia Nugget

Abstract

Nugget is a processed meat product made from ground meat that is molded in a rectangular shape and coated with seasoned flour. Nugget just like processed meat generally has a weakness at low fiber content. The presence of oyster mushroom substitution into nuggets will increase the fiber content. This study aims to determine the effect of oyster mushroom substitution and flour on the chemical properties of nuggets. The method that used in this study was a completely randomized design (CRD) with a single factor, consisting 6 treatment (N1= 0% oyster mushroom : 100% flour; N2= 10% oyster mushroom : 90% flour; N3= 20% oyster mushroom : 80% flour; N4= 30% oyster mushroom : 70% flour; N5= 40% oyster mushroom : 60% flour and N6= 50% oyster mushroom : 50% flour) with three times repetition. The data of the research were analyzed using Analysis of Variance at alpha 5% using Co-Stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference.The results showed that there were significant differences in the results of chemical analysis tests on the resulting nuggets such as water content, fat content and protein content. Nuggets with the addition of oyster mushroom and flour that suitable with SNI No. 01-6683-2004 (standard for quality of chicken nugget) for moisture content are all treatments (N1-N6). Even though the protein content and fat content do not suitable with standard because of the low results were caused by the high of water content of the ingredients and the low amount of protein and fat in the raw material.