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Journal : Journal of Food and Life Sciences

 1 
Pengaruh Perbandingan Nangka Muda dengan Jamur Tiram dan Penambahan Sukrosa terhadap Mutu Abon Nabati sartika, dewi
Journal of Food and Life Sciences Vol 2, No 2 (2018)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.781 KB) | DOI: 10.21776/ub.jfls.2018.002.02.07

Abstract

ABSTRACTThe research was purposed to find the effect of ratio of young jackfruit with oyster mushroom and sucrose addition on the quality of vegetable abon. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e ratio of young jackfruit with oyster mushroom (D) : (75% : 25%, 65% :35%, 55% : 45%, 45% : 55%, 35% : 65%, 25% : 75%) and sucrose addition (S) : (10%, 15%, 20%). Parameters analyzed were water content  (%), ash content (%), protein content (%), crude fiber content (%), organoleptic of hedonic and score of color, texture, flavor, and taste. The results showed that the ratio of young jackfruit with oyster mushroom had highly significant effect on water content (%), protein content (%), hedonic of texture, and score of texture. The sucrose addition had highly significant effect on water content (%), ash content (%), and score of color. The interaction of the two factors had significant effect on protein content (%). The ratio of  young jackfruit with oyster mushroom of 25% : 75%  and sucrose addition of 20% produced the best quality of vegetable abon.  Keywords:   vegetable abon, young jackfruit, oyster mushroom, sucrose.  ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan nangka muda dengan jamur tiram dan penambahan sukrosa terhadap mutu abon nabati. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap  (RAL) dengan 2 faktor yaitu perbandingan nangka muda dengan jamur tiram (D) : (75% : 25%, 65% :35%, 55% : 45%, 45% : 55%, 35% : 65%, 25% : 75%) dan penambahan sukrosa (S) : (10%, 15%, 20%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), kadar serat kasar (%), organoleptik hedonik dan skor warna, tekstur, aroma, dan rasa. Hasil penelitian menunjukkan bahwa perbandingan nangka muda dengan jamur tiram memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar protein (%), nilai hedonik tektur, dan skor tekstur. Penambahan sukrosa memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar abu (%), dan skor warna. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar protein (%). Perbandingan nangka muda dengan jamur tiram 25% : 75% dan penambahan sukrosa 20% menghasilkan mutu abon nabati terbaik. Kata Kunci :   Abon nabati, nangka muda, jamur tiram, sukrosa.
Co-Authors Adiguna, Panca Prasetya Alimudin Laapo aloysius mering Anak Agung Gede Sugianthara Anas Mukhtar Andi Muhammad Irawan, Andi Muhammad Anna Cesaria Ansharullah Ansharullah Arie Arma Arsyad Arif Pamuji, Arif Arlini, Husnur Asngadi Asngadi Basriani, Agustin Chairisni Lubis Christanto Syam Debi Novita Siregar Eko Hary Pudjiwati Eko Malis Ernawiati, Eti Estu Widarwati Fatmalina Febry Fidiana, Fidiana Fitriani, Hardianti Gatut Rubiono Herkulana . Herri Setiawan Humairah, Nuraisyah Husni Syahrudin I Ketut Sudiana Ikhwanul Qiram Imelda Saluza, Imelda Iwan Muhamad Ramdan Karim, Lailul Khairinisaak, Khairinisaak Lestari, Ani Santi Lestari, Riska Fita M. Basri . Maemonah, Maemonah Mangunang, Emmistasega Subama Mariani L Misna, Rumini Mulyani, Fitrah Munjiatun Munjiatun, Munjiatun Neti Yuliana Nini, Nini Nurrahmaton, Nurrahmaton Prawitasari, Novi Putra, Adi Pratama Rahmi Rahmi Ramadhan, Boy Gilang Rekha Asmara, Rekha Rochmah Agustrina rusita rusita Saragi, Riheny Lia Lovely Siti Zahara Sri Hidayati Suradi Tahmir, Suradi Susilawati, Susilawati Syamsuddin Syamsuddin Syarif Husin Ulum, Muhammad Miftachul urai salam Usman Mulbar Vebi, Wa Ode Wicaksono, Heru Witarsa . Zainal Arifin Zariul Antosa