NUGGET JAMUR TIRAM (PLEUROTUS OSTREATUS) SEBAGAI ALTERNATIF PANGAN SEHAT VEGETARIAN
| Main Author: | Saragih, Raskita |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
E-Journal Widya Kesehatan dan Lingkungan
, 2015
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| Online Access: |
http://e-journal.jurwidyakop3.com/index.php/kes-ling/article/view/213 http://e-journal.jurwidyakop3.com/index.php/kes-ling/article/view/213/186 |
Daftar Isi:
- Nugget from Oyster Mushroom has a potential as a healthy alternative food for vegetarians, mainly for lacto-ovo vegetarians. The object of this research is (1) to know how to produce nugget from oyster mushroom as a new diversification food for vegetarians. (2) to determine with variations of the amount of fillings from cassava and sago flour to produce nugget from oyester mushrom (3) to test organoleptic quality according to the indicators of colour, aroma, texture and taste which is preferred by the panelists and can also fulfil the nutrition needs of vegetarians can be produced. The design of this experiment has done by the "completely randomised design group" or RAK with 2 factors namely: (1) the filling from cassava has 5 levels, such as s1 = 60g, s2= 70g, s3= 80g, s4= 90g, s5= 100g, (2) from the filling of sago flour and has 3 levels, such as t1= 10g, t2= 20g, t3= 30g. This research was done with 15 treatment combinations and 2 times replications. By consuming nugget from oyster mushroom 7 pieces a day or 140 grams, can fulfil about 20% from the protein need and 48% from the need of dietary fibre of a person a day. Nugget from oyster mushroom with the filling which is made from 100 grams of cassava and 10 grams of sago flour contain 7,66% protein, 4,95% carbohydrate, 15,39% fat and 8,63% dietary fibre. The panelists liked the colour, aroma, taste and texture of the Nuggets from oyster mushrooms with the fillings from 100 grams of cassava and 10 grams of sago flour (s5t1).
- Nugget jamur tiram memiliki potensi sebagai alternatif pangan sehat bagi vegetarian terutama lacto-ovo vegetarian. Tujuan penelitian untuk: (1) mengetahui cara mengolah jamur tiram menjadi produk nugget sebagai ragam makanan baru bagi vegetarian (2) mengetahui variasi jumlah bahan pengisi singkong dan tepung sagu sehingga dihasilkan nugget jamur tiram (3) menguji mutu organoleptik nugget jamur tiram berdasarkan indikator warna, aroma, tekstur dan rasa serta uji kandungan nutrisi nugget jamur tiram kesukaan panelis serta memenuhi kebutuhan nutrisi vegetarian. Desain eksperimen yang dilakukan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu (1), bahan pengisi singkong dengan 5 taraf, meliputi s1=60 g, s2=70 g, s3=80 g, s4=90 g dan s5=100 g, (2) bahan pengisi tepung sagu dengan 3 taraf, meliputi t1=10 g, t2= 20 g dan t3= 30 g. Perlakuan penelitian sebanyak 15 taraf dengan dua kali ulangan. Hasil penelitian menunjukkan konsumsi nugget jamur tiram sebanyak 7 pieces/hari atau sebesar 140 g dapat memenuhi lebih kurang sebesar 20% dari kebutuhan protein dan 48% kebutuhan serat pangan/orang/hari. Nugget jamur tiram dengan bahan pengisi 100 g singkong dan 10 g tepung sagu mengandung nutrisi protein sebesar 7,66%, karbohidrat 24,95%, lemak 15,39% dan serat pangan sebesar 8,63%. Panelis suka pada warna, aroma, rasa dan tekstur nugget jamur tiram dengan bahan pengisi 100 g singkong dan 10 g tepung sagu (s5t1).