KAJIAN ORGANOLEPTIK DAN NILAI GIZI SIOMAY KOMBINASI TEPUNG JAMUR TIRAM PUTIH (Pleuretus ostreatusL.) DAN TEPUNG KACANG HIJAU (Vigna radiata L.).

Silvius Aprilius, La Karimuna, Sakir Sakir

Abstract


ABSTRACT The aim of this research was to determine the effect of formulations white oyster mushroom flour and green bean flour on the organoleptic characteristic of siomay andstudy the nutritional value of siomaywhich was favored by panelists. This study used a completely randomized design using formulation of white oyster mushroom flour, green bean flour and tapioca flour. M0 (100% T), M1 (14% TJ: 46% TH: 40% T), M2 (12% TJ:48% TH: 40% T), M3 (10% TJ: 50% TH: 40% T), M4 (8% TJ: 52% TH: 40% T) and M5 (6% TJ: 54% TH: 40% T). The formulation of white oyster mushroom flour and green bean flour showed very significant results on organoleptic color, aroma, taste, texture. The results showed that organoleptic research was chosen by panelists on the M5 formulation (6% TJ: 52% TH: 40% T)and of value parameters score of color 4,00 (likes), aroma 3,81 (likes) and taste 3,53 (likes), the high value of texture parameters informulation M4 3,39 (rather like). The nutritional value of selected siomay products included: water content 34.28%, ash content 1.87%, fat content19.72%, protein content 1.42% and carbohydrate content of 43.287%. Siomay white oyster mushroom flour and green bean flour have a standardized gizi value and based on organoleptic assessment can be received (likes) by the panelists. keywords: Siomay, white oyster mushroom flour, green bean flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetaui pengaruh formulasi tepung jamur tiram putih dan tepung kacanghijau terhadap penilaianorganoleptiksiomaydan mempelajari nilai gizi siomayyang disukai panelis.Penelitian ini menggunakan Rancangan Acak Lengkap dengan menggunakan formulasi tepung jamur tiram putih, tepung kacang hijau dan tepung tapioka. M0 (T 100%), M1 (TJ 14% : TH 46% : T 40%), M2 (TJ 12% : TH 48% : T 40%), M3 (TJ 10% : TH 50% :T 40%), M4 (TJ 8% : TH 52% : T 40%) dan M5 (TJ putih 6%: TH 54% : T 40%). Formulasi tepung jamur tiram putih dan tepung kacang hijau menunjukan hasil sangat berpengaruh nyatapada organoleptikwarna, aroma, rasa, tekstur. Hasil penelitian menunjukan bahwa penilaian organoleptik terpilih oleh panelis terhadap perlakuan M5(TJ 6% :TH 54% : T 40%)dengan nilai pada masing-masing parameter yaitu warna 4,00 (suka), aroma 3,81 (suka) dan rasa 3,53 (suka), sedangkan pada parameter tekstur perlakuan yang paling disukai panelisyaitu M4 (TJ 8% : TH 52% : T 40%) dengan nilai 3,39 (agak suka). Nilai gizi dari produk siomay terpilih M5 meliputi: Kadar air 34,28%, kadar abu 1,87%, kadar protein 19,72%, kadar lemak 1,4203% dan kadar karbohidrat 43,287%. Siomaytepung jamur tiram putih dan tepung kacang hijau memiliki nilai gizi sesuai standar dan berdasarkan penilaian organoleptik dapat di terima (disukai) oleh panelis. Kata kunci: Siomay, tepung jamur tiram putih, tepung kacang hijau

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