KARAKTERISTIK FISIK, KIMIA DAN SENSORIS BAKSO ANALOG BERBAHAN DASAR JAMUR KUPING (Auricularia auricula) DENGAN PENAMBAHAN TEPUNG KEDELAI (Glycine max)

ALDIRA, SALSABILA and Lidiasari, Eka (2025) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS BAKSO ANALOG BERBAHAN DASAR JAMUR KUPING (Auricularia auricula) DENGAN PENAMBAHAN TEPUNG KEDELAI (Glycine max). Undergraduate thesis, Sriwijaya University.

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Abstract

Analog meatballs made from ear mushroom with the addition of soybean flour have the potential to be an alternative ready to eat food that can meet protein needs and is suitable for consumption by vegetarians who want processed products in the form of meatballs. This study aimed to determine the physical, chemical and sensory characteristics of analog meatballs made from ear mushroom with the addition of soybean flour. This study used a non factorial Completely Randomized Design (CRD) method consisting of 6 treatments, namely A1 (50% beef + 0% soybeans), A2 (50% wood ear mushroom + 0% soybean flour), A3 (45% wood ear mushroom + 5% soybean flour), A4 (40% ear mushroom + 10% soybean flour), A5 (35% ear mushroom + 15% soybean flour) and A6 (30% ear mushroom + 20% soybean flour). Each treatment was repeated 3 times. The parameters observed were physical characteristics (texture and color), chemical characteristics (water content, ash content, protein content and fat content), and sensory characteristics (aroma, taste, texture and aroma). The results showed that the formulation of ear mushroom and soybean flour in making analog meatballs significantly affected the physical characteristics (texture, lightness, redness, and yellowness), chemical characteristics (water content and ash content) and sensory characteristics (aroma, taste, texture and color) of analog meatballs. The best treatment was selected based on the results of organoleptic tests on taste and texture scores. Analog meatballs with treatment A3 (45% ear mushroom + 5% soybean flour) was the best treatment with a hedonic taste test value of 3.12 (like), texture of 3.12 (like), texture value of 372.60 gf, lightness 67.78%, redness 0.62, yellowness 3.98%, water content 66.61%, ash content 2.75%, protein content 30.04% and fat content 1.28%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bakso analog, Jamur kuping, Tepung kedelai
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Salsabila Aldira
Date Deposited:	15 Jul 2025 07:28
Last Modified:	15 Jul 2025 07:28
URI:	http://repository.unsri.ac.id/id/eprint/178138

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