PENGARUH KEKENTALAN SANTAN DAN PENAMBAHAN KELAPA PARUT KERING TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENDANG JAMUR TIRAM (Pleurotus ostreatus)

NAYOMA, SAGE and Widowati, Tri Wardani (2023) PENGARUH KEKENTALAN SANTAN DAN PENAMBAHAN KELAPA PARUT KERING TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENDANG JAMUR TIRAM (Pleurotus ostreatus). Undergraduate thesis, Sriwijaya University.

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Abstract

This research intended to determine the physical, chemical and organoleptic characteristics of white oyster mushroom rendang with the addition of desiccated coconut and coconut milk viscosity. This research used a Completely Randomized Design (CRD) factorial with 2 treatment factors, each treatment was repeated 3 times. Treatment factors included the concentration of desiccated coconut (30 grams and 60 grams) and the thickness of the coconut milk (thick coconut milk, medium coconut milk and thin coconut milk). Parameters observed in this research were color, moisture content, ash content, fat content, protein content and organoleptic. The results showed that the addition of desiccated coconut and coconut milk viscosity had a significant effect on lightness (L*), fat content, protein content, taste and aroma. The best treatment A2B1 had an average score of lightness (L*) 51.83, redness (a*) 18.5, yellowness (b*) 27.5, moisture content 56.88%, ash content 2.18%, fat content 15.74% and protein content of 25.56%. While the organoleptic test scores for appearance were 3.3, taste 3.3, texture 3.35 and aroma 3.25.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Rendang, Jamur Tiram, Kelapa Parut Kering, Santan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Sage Nayoma
Date Deposited:	14 Sep 2023 08:39
Last Modified:	14 Sep 2023 08:39
URI:	http://repository.unsri.ac.id/id/eprint/128666

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