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Pengaruh Suplementasi Tepung Jamur Tiram Pada Pembuatan Bakso Ayam Terhadap Mutu Organoleptik Dan Kadar Serat

Khairunnisak A.M

Effect of Oyster Mushroom Flour Supplement on Making Chicken Meatballs on Organoleptic Quality and Fiber Content

vii + 4 Pages + 12 tables + 10 attachments


Fiber is a food that is consumed daily which can be obtained from vegetables, cereals, fruits, nuts. Oyster mushrooms are wooden mushrooms that are quite popular and are in great demand by the public because they look attractive, their taste is delicious, rich in nutrition and low in fat so it is very good for consumption. One alternative form of the recommended oyster mushroom is oyster mushroom flour, because it is more resistant to storage and is easily applied in various forms of processed food products. One of the snacks favored by school children is meatballs. Meatballs are one of the meat products that are familiar and are popular with children. The purpose of this study was to determine the effect of oyster mushroom supplementation on the manufacture of chicken meatballs on organoleptic quality and fiber content.
This type of research is an experiment using a completely randomized design (CRD) with 1 control and 3 treatments and 2 repetitions. The research was conducted in November 2018 - June 2019. Observations were made on organoleptic quality at the ITP Laboratory of Health Polytechnic in Padang and fiber content testing was carried out in the Food Industry Research and Standardization Center. Data were analyzed by variance test (ANOVA), and if there were treatments that were significantly different then continued with the Duncan New Multiple Range Test (DNM RT) at the level of 5%.
The organoleptic test results showed that from the three treatments of Chicken Meatballs with Oyster Mushroom Supplementation the highest average reception for organoleptic tests was treatment D, where the average color value was 3.18, aroma 3.22, taste 3.28, and texture 3 , 02. After the ANOVA test it was found that for taste and color there were significant differences from Chicken Meatballs with Oyster Mushroom Supplementation. The level of chicken meatballs fiber with supplementation of oyster mushroom flour the best treatment was 23.53%, namely in the treatment of D.
It is recommended for further research when blending until sifting oyster mushrooms should be smooth to make it better.

Keywords: (Key Word): Chicken Meatballs, Oyster Mushroom Flour, Fiber
Bibliography 27 (1999 - 2018)


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026 Kha P
Penerbit Politeknik Kesehatan Kemenkes Padang : Padang.,
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vii, 70 hlm.; 21 x 29 cm
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Tipe Media
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