PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS) DAN KONSENTRASI GUM ARAB TERHADAP SIFAT FISIK DAN KIMIA DAGING BURGER AYAM (GALLUS GALLUS DOMESTICA SP.)

ANGGRAINI, TESTI and Sugito, Sugito (2021) PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS) DAN KONSENTRASI GUM ARAB TERHADAP SIFAT FISIK DAN KIMIA DAGING BURGER AYAM (GALLUS GALLUS DOMESTICA SP.). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to analyze the effect of adding white oyster mushrooms (Pleurotus ostreatus) and concentration of arabic gum on physical and chemical properties of chicken burger meat (Gallus gallus domestica sp.).This research utilized a factorial completely randomized design (RALF) with two treatment factors and the various kind of three times. The first factor is the addition of white oyster mushrooms and the second factor is the concentration of gum arabic. The parameters observed were physical parameters (color, water holding capacity and texture) and chemical parameters (protein content, fat content, water content and crude fiber content).The results showed that the addition of white oyster mushrooms had a significant effect on color (lightness), water holding capacity, texture, protein content, fat content, water content and crude fiber content, Arabic gum concentration significantly affected water holding capacity, texture, protein content, fat content, water content and crude fiber content, while the interaction of treatment factors with the addition of white oyster mushrooms and gum arabic concentration had a significant effect on texture.Chicken burger meat in treatment A1B1 (20% addition of white oyster mushroom: 1% oyster mushroom), A2B2 (25% addition of white oyster mushroom: 1.5% arabic gum), A3B1 (30% addition of white oyster mushroom: 1% arabic gum) and A3B2 (addition of white oyster mushroom 30%: gum arabic 1.5%) is the best treatment based on statistically observed parameters (texture) and based on SNI 01-662002 (water content, fat content, and protein content).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	burger meat, gum arabic, white oyster mushroom
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Testi anggraini
Date Deposited:	23 Dec 2021 06:42
Last Modified:	23 Dec 2021 06:42
URI:	http://repository.unsri.ac.id/id/eprint/59693

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