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Septian Ruri
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Ratio of Oyster Mushroom and Tapioca with Addition Egg White on The Quality of Oyster Mushroomballs. Septian Ruri; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to find the effect of ratio of oyster mushroom and tapioca with the addition of egg white on the quality of oyster mushroom meatballs. This research was using completely randomized design with two factors, i.e. : the mixture of oyster mushroom and tapioca (T) : (90% : 10%, 80% : 20%, 70% : 30%, and 60% : 40%) and the percentage of egg white (P) : (15%, 12%, 9%, and 6%). Parameters analyzed were moisture content, ash content, protein content, crude fiber content, the flavor scores and texture scores, hedonic value of the color, smell, taste, and texture. The results showed that the ratio of oyster mushroom and tapioca had highly significant effect on moisture content, ash content, protein content, crude fiber content, the flavor scores and texture scores, hedonic value of the color, smell, taste, and texture. The percentage of egg white had highly significant effect on moisture content, protein content, flavor scores and texture scores, hedonic value of the smell, taste, and texture. Interactions of the two factors had highly significant effect on moisture content and texture scores. Ratio of oyster mushroom and tapioca 80% : 20% and the percentage of 12% egg white produced the best quality of oyster mushroom meatballs and more preferably. Keywords : Egg white, mushroomballs, oyster mushroom, tapioca
Co-Authors Era Yusraini Terip Karo-Karo