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Wahyu Andriyeni
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Agriculture, Biological Sciences & Forestry

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THE EFFECT OF ADDING TEMPE FLOUR AND TIME OF PROLONG BOILING ON THE QUALITY OF THE OYSTER MUSHROOM SAUSAG ( PLEUROTUS OSTREATUS) Masyhura MD ,; Mhd. Iqbal Nusa; Wahyu Andriyeni
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 1 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.647 KB) | DOI: 10.30596/agrium.v20i1.520

Abstract

The research on the effect of adding tempe flour and time of prolong boiling on the quality of the oyster mushroom sausage ( pleurotus ostreatus) with Design Random Complete Method with two (2) replications. Factor I is the concentration of tempe flour that is: K1=5%, K2=10%, K3=15%, K4=20%. Factor II is long boiling (L) consisting of four levels, that is: L1 = 15 minute, L2 = 20 minute, L3 = 25 minute, dan L4 = 30 minute. The parameters observed: protein, water content, texture, organoleptic aroma and flavor. The statistical analysis was obtained, that Consentration tempe flour providing highly significant effect (P<0.01) to protein, water content, texture, organoleptic aroma  and flavor. The long boiling  providing highly significant effect (P<0.01)     to water content, texture,organoleptic aroma, and flavor and had no significant effect (P>0.05)   to protein.Keyword: Sausage, Oyster Mushroom, Tempe Flour, Time of Prolong Boiling
Co-Authors Masyhura MD