<![CDATA[Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung ampas tahu dan karagenan pada pembuatan bakso jamur merang terhadap mutu bakso jamur merang yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri atas dua faktor. Faktor pertama adalah konsentrasi tepung ampas tahu (T) yang terdiri atas tiga taraf yaitu T1 = 6%, T2= 9%, T3 = 12%. Faktor kedua adalah konsentrasi karagenan (B) terdiri atas dua taraf yaitu B1= 3%, B2= 6%. Kombinasi penelitian dalam penelitian ini adalah 3 x 2 = 6 kombinasi perlakuan dengan menggunakan tiga (3) kali ulangan, sehingga diperoleh 18 satuan percobaan. Berdasarkan penelitian, diperoleh nilai rata-rata hasil analisis bakso jamur merang yaitu: kadar air 75,75%, kadar abu 2,90%. Uji organoleptik secara hedonik diperoleh nilai rata-rata pada warna 3,37 (biasa), aroma 2,86 ( biasa), tekstur 2,86 (biasa) dan rasa 2,96 (biasa). Uji gigit (kekenyalan) diperoleh nilai rata-rata 5,71 (dapat diterima, kenyal). Analisis kadar protein dan kadar serat kasar yang dianalisis hanya 6 sampel berdasarkan perlakuan terbaik dengan metode rangking dari kadar air, kadar abu, organoleptik, dan uji gigit (kekenyalan). Analisis kadar protein diperoleh nilai rata-rata 17,39% dan kadar serat kasar diperoleh nilai rata-rata 4,14%. Abstract. This research was aimed to determine the effect of addition of tofu and carrageenan dregs flour on the manufacture of mushroom meatballs on the quality of mushroom meatballs produced. This research used Factorial Random Design (RAL) which was consisted of two factors. The first factor was the concentration of dregs flour tofu (T) consisting of three levels, namely T1 = 6%, T2 = 9%, T3 = 12%. The second factor was the concentration of carrageenan (B) consists of two levels, namely B1 = 3%, B2 = 6%. The combination of the research in this study was 3 x 2 = 6 treatment combinations using three (3) replications, so that 18 experimental units were obtained. Based on the research, the average value of meatballs mushroom analysis results were water content 75.75%, ash content 2.90%. The organoleptic test hedonic obtained the average value on the color 3.37 (netral), aroma 2.86 (netral), texture 2.86 (netral) and taste 2.96 (netral). The test of bite (elasticity) was obtained by mean value 5,71 (acceptable, chewy). Protein content and crude fiber content were analyzed by only 6 the best treatment based on water content, ash content organoleptic and test of bite (elasticity). Analysis of protein content was obtained by mean value 17.39% and the mean of crude fiber content was 4.14%]]>
