UJI DAYA TERIMA NUGGET TEMPE DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) SEBAGAI MAKANAN ALTERNATIF PENGGANTI DAGING
Article Sidebar
Main Article Content
Abstract
The nuggets sold in the market are usually made from chicken or beef. However, processed nugget products made from animal protein, namely using chicken and beef, have a high fat content and low fiber, therefore it is necessary to innovate by diversifying animal-based foods with plant-based foods in processed nuggets. This study aims to determine the acceptability of tempe nuggets with the addition of oyster mushrooms as an alternative food to replace meat. The method used in this study was a randomized block design (RBD) which consisted of three treatment levels: P0 = 100% tempeh; P1 = 75% tempe : 25% oyster mushrooms; P2 = 50% tempe : 50% oyster mushrooms; P3 = 25% tempe : 75% oyster mushrooms. Tempe nuggets power test with the addition of oyster mushrooms was carried out using an organoleptic test consisting of 20 panelists with a numerical scale of 5 = very like; 4 = likes; 3 = somewhat like (ordinary); 2=dislike and 1=dislike very much. The P2 treatment, namely 50% tempeh and 50% oyster mushrooms, had the panelist's average preference for taste, aroma, texture and friability of tempeh nuget with the highest value. This could be because the composition might be very good when compared to other compositions.
Downloads
Metrics
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
In submitting the manuscript to the journal, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
- That it is not under consideration for publication elsewhere,
- That its publication has been approved by all the author(s) and by the responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
License and Copyright Agreement
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
References
Purbowati, Maryanto S, Afiatna P. Formulasi Nugget Jamur Tiram Sebagai Makanan Selingan Rendah Lemak Dan Tinggi Serat (Formulation of Oyster Mushroom Nugget as a Low Fat and High Fiber Snack). Darussalam Nutr J. 2020; 4(1):44–51.
Adiningsih, N. R. (2012). Evaluasi Kualitas Nugget Tempe dari Berbagai Varietas Kedelai. [skripsi]. Bogor : Institut Pertanian Bogor.
Atatasih, Hesti, dkk. 2023. Uji Daya Terima Aneka Frozen Food Berbahan Dasar Tempe sebagai Alternative PMT Balita. Jurnal Kesehatan Komunikasi. 9(1): 40-46.
A.N., Retno, dkk. 2020. Nugget Tempe Dengan Substitusi Tepung Kacang Merah Sebagai Pangan Kaya Zat Besi. SAGU. 19(1) : 10-18.
Hanief, F., Pratiwi, E., Sani, E. Y. 2021. Pengaruh Konsentrasi Jamur Tiram dengan Kacang Kedelai terhadap Sifat Kimia Fisika dan Organoleptic Nugget. Jurnal Teknologi Pangan dan Hasil Pertanian, 15(1) : 1-4.
Harahap, S. N., Novianty, L., Sembiring, U. N. 2022. Daya Terima Keripik Daun Jeruju dari Tanaman Jeruju ( Acanthus ilicifolius) Di Desa Paluh Merbau Kecamatan Percut Sei Tuan Kabupaten Deli Serdang. Jurnal Biogenerasi, Vol 7 No. 2.
Keliat, J. M., Sukapiring, D. N., Iftari, N. 2018. Daya Terima Keripik Kangkung Belerang Dengan Penggorengan Menggunakan Minyak Curah. Jurnal Agrohita, 2(2): 45-51
Pratama. (2013). Bisnis Jamur Tiram. Jakarta : PT. Agromedia Pustaka.
Saragih, R. 2015. Nugget Jamur Tiram (Pleurotus ostreatus) sebagai Alternatif Pangan Sehat Vegetarian. E-Journal WIDYA Kesehatan dan Lingkungan, 1(2):90-95.
Santoso, E. C. 2019. Perbedaan Mutu Organoleptik Pada Formulasi Nugget Tempe Dan Jamur Tiram (Pleurotus Ostreatus) Sebagai Makanan Alternatif Diet Vegan Skripsi. Malang: Universitas Brawijaya
Situmorang, M., Nainggolan, R.J., dan Limbong, L.N. 2017. Pengaruh Perbandingan Jamur Tiram dengan Brokoli dan Perbandingan Tepung Terigu dengan Tepung Ubi Jalar Kuning Terhadap Mutu Nugget Jamur Tiram. J.Rekayasa Pangan dan Pert, 5(3):478-484.
Suprihartini, C., Budiman, F. A., Umarsih , Y. 2022. Pengaruh Penambhan Tempe terhadap Daya Terima dan Kadar Air Nugget Jamur Tiram. Seminar Publikasi Ilmiah Kesehatan Nasionl (SPIKenNas), 01(01): 199-208.
Alfiana. 2014. Karakterisasi Nugget Tempe dengan Variasi Penambahan Jamur Merang dan Tiram. Skripsi. Jember : Universitas Jember.
Astriani, R.P., Kusrahayu, Mulyani S., 2013. Pengaruh Berbagai Filler (Bahan Pengisi) Terhadap Sifat Organoleptik Beef Nugget. Animal Agriculture Journal. 2(1) : 247-252.
Ayu Azizah Aprillia. 2015. Tingkat Kerapuhan Dan Daya Terima Biskuit Yang Disubstitusi Tepung Daun Kelor (Moringa oleifera). Skripsi. Surakarta : Universitas Muhammadiyah Surakarta.