Kombinasi Jamur Tiram (Pleurotus Ostreatus) Dan Kacang Merah Terhadap Kadar Protein Dan Daya Terima Produk Sosis Untuk Vegetarian

• Main Authors: Rizkyanti, Oky (Author), , Pramudya Kurnia. STP., M, Agr (Author)
• Format: Book
• Published: 2016.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/44607/18/NASKAH%20PUBLIKASI%20revisi.pdf; https://eprints.ums.ac.id/44607/16/HALAMAN%20DEPAN%20revisi.pdf; https://eprints.ums.ac.id/44607/3/BAB%20I.pdf; https://eprints.ums.ac.id/44607/4/BAB%20II.pdf; https://eprints.ums.ac.id/44607/5/BAB%20III.pdf; https://eprints.ums.ac.id/44607/7/BAB%20IV.pdf; https://eprints.ums.ac.id/44607/8/BAB%20V.pdf; https://eprints.ums.ac.id/44607/9/DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/44607/19/LAMPIRAN%20revisi.pdf; https://eprints.ums.ac.id/44607/10/PERNYATAAN%20PUBLIKASI.pdf
• Keywords: R Medicine (General); RN Nutrition

Introduction : Sausage is one of processing products favored much by people because it is more practical and instantly consumed. Besides its good taste, usually sausage contains a high enough protein. Oyster mushroom and kidney bean are high-proten food sources. In this research, oyster mushroom and kidney bean were used as the basic materials of making the sausage. Sausage of combination between oyster mushroom and kidney bean had a more sticky texture than other sausages. Objective : The objective of this research was to know the combination of oyster mushroom (Pleurotus ostreatus) and kidney bean on the protein degree and food acceptance of vegetarian sausage product. Research Method : This research used a complete random design using 3 treatments: comparison 90:10, 80:20 and 70:30. The measurement of protein degree and food acceptance of sausage used the test of One Way Anova and the test of Duncan to know the difference of a treatment pair. Results : The results of this research showed that the highest protein degree was with the comparison of 90:10, with the significance score p=0.335. The result of the test of food acceptance showed that the significance scores of food acceptance of color were p=0.000, of aroma p=0.002, of taste p=0.000, of texture p=0.000 and of totality p=0.000. Meanwhile, the sausage of oyster mushroom and kidney bean combination which was favored much was 90:10. Conclusion : There was an influence of substitution of oyster mushroom on the food acceptance of color, aroma, taste, texture and totality. Meanwhile, the protein degree had no influence on the sausage of oyster mushroom and kidney bean combination.