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Pengaruh Substitusi Tepung Jamur Tiram Putih (Pleurotus Ostreatus) Terhadap Mutu Organoleptik dan Kadar Serat Arai Pinang



Rifka Khairani
The Effect of White Oyster Mushroom Substitution (Pleurotus Ostreatus) on Organoleptic Quality and Arai Pinang Fiber Content
viii+50 Pages, 14 Tables, 3 Images, 12 Attachments
ABSTRACT
Substitution is the replacement of a food ingredient with other food ingredients to add nutrients that are lacking in the food ingredients so that the nutrient content in the food is optimal. Arai pinang is one of the typical West Sumatra foods that is easily found and liked by the general public, but the areca nut contains low fiber content, where fiber is a nutrient that is needed for digestion and body health. White oyster mushrooms have high fiber content. The purpose of this study was to determine the effect of substitution of oyster mushroom flour on organoleptic quality and fiber content of arai pinang.
Type of research is an experimental study with RAL 3 treatments, 1 control, 2 repetitions. Observations were made on the quality of organoleptics at the Food Technology Laboratory of the Padang Ministry of Health Polytechnic and fiber content testing carried out at the Food Industry Research and Standardization Laboratory. This research was conducted from January to June 2019. Data were analyzed by variance test (ANOVA), and if there were treatments that were significantly different then continued with Duncan's New Multiple Range Test (DNMRT) at the level of 5%.
The organoleptic test results showed that from the three treatments of oyster mushroom arai pinang the highest average reception for the organoleptic test was treatment C, where the average color value (3.26), smell (2.7), taste (2.9) , and texture (2.8) is at the preferred level. After the ANOVA test, it was found that for color and texture there were significant differences from the arai pinang.
It is recommended to the public to use oyster mushrooms as a substitute for rice flour in the manufacture of food products to increase their nutritional value. Suggestions in making arai pinang oyster mushrooms using the addition of 10% oyster mushroom flour because this treatment is favored by panelists.
Key Word : White Oyster Mushroom, Fiber Content, Arai Pinang
Reading List : 27 (2001-2017)


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KTIGZ.1952052 Rif PKarya Tulis Ilmiah (Karya Tulis Ilmiah)Tersedia - No Loan

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Judul Seri
-
No. Panggil
052 Rif P
Penerbit Politeknik Kesehatan Kemenkes Padang : Padang.,
Deskripsi Fisik
vi, 79 hlm.; 21 x 29 cm
Bahasa
Indonesia
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-
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NONE
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Tipe Media
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Tipe Pembawa
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Edisi
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Subyek
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