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KAJIAN FORMULASI TEPUNG MAIZENA DAN PENAMBAHAN EKSTRAK DAUN KELOR (Moringa oleifera Lamk) TERHADAP SIFAT FISIKOKIMIA NUGGET JAMUR TIRAM PUTIH (Pleurotus ostreatus)

Fitri, Rahmidinna (2018) KAJIAN FORMULASI TEPUNG MAIZENA DAN PENAMBAHAN EKSTRAK DAUN KELOR (Moringa oleifera Lamk) TERHADAP SIFAT FISIKOKIMIA NUGGET JAMUR TIRAM PUTIH (Pleurotus ostreatus). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

One of the products that quite popular is a nugget. It is s product that was processed by animal product. An animal product such as meat is costly and it contains a high level of fat content. One of the ways that can be used to overcome that problem is by choosing an alternative way to substitute the meat. That alternative was by using an oyster mushroom (Pleurotus ostreatus). This research aimed to find out the effect of formulation maizena, tapioca flour and moringa leaf extract to physicochemical properties in the white oyster mushroom nuggets. This study was conducted by using Randomized Block Design (RAK) factorial with two factors. The first factor was the formulation replenishment of cornmeal and tapioca flour (10%:90%, 20%:80%, 50%:50%) while the second factor was the formulation replenishment of moringa leaf extract (1%, 2% and 3%). Parameters that were analyzed consisted of water content, fat content, fiber content, oxidant activity, vitamin C, texture, organoleptic test (elasticity, taste, color, and fondness). The result shows that there was an interaction between formulation replenishment of cornmeal flour with tapioca and moringa leaf extract toward water content, fat content, fiber content, oxidant activity, vitamin C, texture, weight loss, organoleptic (elasticity, taste, color, and fondness). The best treatment is A2P2 treatment (cornmeal 20%, tapioca 80% + moringa leaf extract 2%) which have antioxidant activity 33.81%, water content 57.13%, fat content 0.85%, fiber content 2.50%, vitamin C 23.82 mg/100g, texture 0.50N/mm2, weight loss 0.57g, taste score 2.33, elasticity score 3.00, color score 3.00 and panelist fondness score 3.20

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311018
Keywords: nugget, white oyster mushroom, cornmeal flour, tapioca flour, moringa leaf extract
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Jan 2019 08:47
Last Modified: 21 Jan 2019 08:47
URI : http://eprints.umm.ac.id/id/eprint/43487

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