PERAN GULA MERA DAN JENIS JAMUR (MYCETEA) PADA PEMBUATAN ABON JAMUR (TINJUAN KADAR PROTEIN, SERAT, DAN ORGANOLEPTIK)

  • Bambang Sigit
  • Chabibi Rifan
Keywords: mushroom, brown sugar, protein, fiber, and organoleptic

Abstract

Mushrooms are one of agricultural commodities that have high economic value. This is due to the delicious flavors, nutrients and properties that have high protein and high levels of dietary fiber that can be used as a healthy food. Mushrooms are a type of vegetable that has high levels of protein and fiber. Oyster mushrooms can be an alternative food for vegetarians who want to enjoy processed food in the form of abon. Abon is a processed product that durable. The purpose of this study was to determine the influence of the type of fungus and sugar concentration in the manufacture of mushroom abon in terms of protein, fiber, and organoleptic levels. This research uses Factorial Random Design (RAL) consisting of 2, each of which consists of 3 levels. Based on the research results obtained various types of mushrooms and the addition of red sugar concentrations are different from the protein content and fiber content diihasilkan which means showing H1. The highest yield value (NH) was 0.96 with 10.06% protein content and 6.16% fiber content. Moderate organoleptic tests including 4.1 (likes), 3.56 (like), and 3.44 (somewhat like) flavors have flavor.

Published
2018-06-23