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ABSTRAKELFINA SIMANJUNTAK. Pengaruh Perbandingan Jamur Tiram dan Tempe dengan Penambahan Tapioka dan Tepung Labu Kuning Terhadap Mutu Sosis, dibimbing oleh HERLA RUSMARILIN dan MIMI NURMINAH.
Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan jamur tiram dan tempe dengan penambahan tapioka dan tepung labu kuning terhadap mutu sosis. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan jamur tiram dan tempe (B): (0%:100%, 25%:75%, 50%:50%, 75%:25%, 100%:0%) dan perbandingan tapioka dan tepung labu kuning (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, 0%:100%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar lemak (%), kadar protein (%), kadar serat kasar (%),uji organoleptik warna, aroma, rasa, tekstur, dan indeks warna (oHue).
Hasil penelitian menunjukkan bahwa perbandingan jamur tiram dan tempe memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, uji organoleptik warna, aroma, rasa, dan tekstur. Perbandingan tapioka dan tepung labu kuning memberikan pengaruh berbeda sangat nyata terhadap kadar protein, nilai hedonik aroma, nilai hedonik rasa, nilai hedonik tekstur, dan nilai skor tekstur. Berbeda nyata terhadap nilai hedonik warna. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai hedonik warna, nilai hedonik rasa, dan nilai hedonik tekstur. Perbandingan jamur tiram dan tempe75%:25% (B4) dengan perbandingan tapioka dan tepung labu kuning 25%:75%(T4)
menghasilkan sosis dengan mutu terbaik.
Kata kunci: Jamur tiram, sosis, tapioka, tempe, tepung labu kuning.
ABSTRACT
ELFINA SIMANJUNTAK: The Effect of Ratio Oyster Mushroom and Tempeh with Addition of Tapioca and Pumpkin Flour on the Quality of Sausage, supervised by HERLA RUSMARILIN and MIMI NURMINAH.
The aim of this research was to find the effect of Oyster Mushroom and tempeh with addition of tapioca and pumpkin flour on the quality of sausage. The research was using completely randomized design with two factors, i.e ratio of oyster mushroom and tempeh (B): (0%:100%, 25%:75%, 50%:50%, 75%:25%, and 100%:0%) and ratio of tapioca and pumpkin flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%). Parameters analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, texture, and color rendering index (oHue)
The results showed that the ratio of oyster mushroom and tempeh had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The ratio of tapioca and pumpkin flour had highly significant effect on protein content, organoleptic value of flavor, and texture, and had significant effect on organoleptic value of colour. Interaction of the two factors had highly significant effect on organoleptic value of colour, taste, and texture. The ratio of oyster mushroom and tempeh of 75%:25% (B4) with addition of tapioca and pumpkin flour of 25%:75% (T4) produced the best sausage.
