Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian
Elva Amurita Zebua
Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
The Effect of Ratio of Red Kidney Bean and Oyster Mushroom with Addition Tapioca and Taro Flour on the Quality of Sausage Elva Amurita Zebua; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.458 KB)

Abstract

The aim of this research was to find the effect of red kidney bean and oyster mushroom with addition tapioca and taro flour on the quality of sausage. The research was using completely randomized design with two factors, i.e ratio of red kidney bean and oyster mushroom (A): (100%:0%, 75%:25%, 50%:50%, and 25%:75%) and ratio of tapioca and taro flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%). Parameter analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The results showed that the ratio of  red kidney bean and oyster mushroom 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 taro flour had highly significant effect on ash content, fat content, protein content, crude fiber conten, organoleptic value of colour, dan texture. Interaction of the two factors had highly significant effect on protein content and organoleptic value of taste, and had significant effect on organoleptic value of colour. The ratio of red kidney bean and oyster mushroom of 75%:25% with addition tapioca and taro flour of 25%:75% produced the best sausage. Keywords: oyster mushroom, red kidney bean, sausage, tapioca, taro flour
Co-Authors Herla Rusmarilin Lasma Nora Limbong