Food ScienTech Journal
Vol 1, No 1 (2019)

ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN

Rohmawati, Septi (Faculty of Food Technology and Industry University of Slamet Riyadi Surakarta)
Mustofa, Akhmad (Faculty of Food Technology and Industry University of Slamet Riyadi Surakarta)
Widanti, Yannie Asrie (Faculty of Food Technology and Industry University of Slamet Riyadi Surakarta)



Article Info

Publish Date
05 Nov 2019

Abstract

Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom (Pleurotus ostreatus) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was conducted to determine the chemical and sensory characteristics of sausage that are rich in fiber and received by consumers. This study used completely randomized design method (CRD) which consists of two factors. The first factor was the substitution of tempeh and white oyster mushroom with a ratio of 50:100; 75:75; 100:50. The second factor was the addition of carrageenan, including 4, 6 and 8 g. The chosen formulation was on the treatment of a comparison of 75 g of tempehh and 75 g of white oyster mushroom with the addition 6 g of carrageenan. The chemical properties of the analogue sausage was:14% of protein, 11.22% of fat, 44.24% of moisture, 6.02% of crude fiber, 2.37% of ash and 27.29% of total cabohydrate. While for sensory test color was 2.96, flavour tempeh 2.45, flavour of mushroom 1.74, texture of 2.55 and overall preference 2.45.

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Journal Info

Abbrev

fsj

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

Description

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. ...