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All Journal Multidisciplinary Indonesian Center Journal
Ota, Muhammad
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THE EFFECT OF FOOD ADDITIVES ON PALM MUSHROOMS (VOLVARIELLA VOLVACEA) MEATBALLS AND MOCAF FLOUR (MODIFIED CASSAVA FLOUR) Ota, Muhammad; Prasetya, Andwini; Moulina, Methatias Ayu; Darius, Darius
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 3 No. 2 (2026): Vol. 3 No. 2 Edisi April 2026
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v3i2.2427

Abstract

This study aims to characterize the effect of food additives on the quality of meatballs made from palm mushrooms (Volvariella volvacea) and mocaf flour. Meatballs were made with a formulation of 70% palm mushrooms and 30% mocaf, and the addition of carrageenan, CMC, and STPP at concentrations of 0.25%, 0.5%, and 1% with 9 treatments. The parameters analyzed included yield, water content, protein, fiber, organoleptic and production cost. The results showed that the yield ranged from 82.15–96.39% and was significantly different between treatments. Water content was 65.01–70.60%, while the highest protein and fiber content was obtained with the addition of 0.25% carrageenan, respectively 10.53% and 7.97%, respectively. The type and concentration of food additives significantly affected the yield, water content, protein, fiber and texture but did not significantly affect the color and taste of palm mushroom and mocaf flour meatballs.
Co-Authors Andwini Prasetya, Andwini Darius Darius Methatias Ayu Moulina, Methatias Ayu