THE APPLICATION OF WHITE RICE BRAN FLOUR (Oryza sativa) AND JEW’S EAR (Auricularia polytricha) ON THE VEGETARIAN NUGGET BASED ON PHYSICOCHEMICAL AND SENSORY PROPERTIES

SANTOSA, CAROLIN WIDJAJA (2019) THE APPLICATION OF WHITE RICE BRAN FLOUR (Oryza sativa) AND JEW’S EAR (Auricularia polytricha) ON THE VEGETARIAN NUGGET BASED ON PHYSICOCHEMICAL AND SENSORY PROPERTIES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Nowadays, vegetarian consumption patterns are increasingly popular in Indonesia. Based on data from the Indonesian Vegetarian Society (IVS) in 1998 about 5000 and increased to 60000 in 2007. Based on data from IVS it is necessary meat substitute foods derived from vegetable proteins to meet the nutritional needs of the vegetarian groups e.g. analog meats. Analog meat is a product made from vegetable proteins. In this study, analog meat was made using gluten flour and white rice bran flour. After the meat products are analog so, next will be made nuggets using jew’s ear. The aim of the study was to determine the influence of the substitution of mushroom in the concentration of 40% and 60% and white rice bran flour at a concentration of 30%, 40%, and 50% against the physical characteristics, chemical, and sensory analog meat-shaped nuggets. The method used in this research is the manufacture of analog meats, the manufacture of jew’s ear nuggets, sensory analysis which includes aroma, texture, flavor, and overalls, chemical analysis which includes moisture content, ash, fats, proteins, crude fiber, carbohydrates, and total calories, as well as physical analysis that includes hardness and chewiness. Rice Bran flour used in analog meat is 30%, 40%, and 50%. For the jew’s ear used in the jew’s ear nuggets of 40% and 60%. The sensory results indicate that the most-liked jew’s ear nugget is with an analog meat formulation of 30%, 40%, and 50% with the substitution of jew’s ear 60%. The test result of water content of jew’s ear nugget ranges between 49,98-51,4%. The test results of ash content of jew’s ear nuggets ranges between 3.98-5,10%. The test result of fat content of jew’s ear nugget ranges between 4.46-5.73%. The test result of crude fiber content of jew’s ear nugget ranges between 5.19-7,76%. The test result protein content of jew’s ear nugget ranges between 20,40-24,70%. The test results carbohydrate content of jew’s ear nugget ranges between 6.53-14,06%. The test results of the total calorie value of jew’s ear nugget ranges between 20,96-21,72 Kkal. The results of physical analysis stated that the hardness value decreased and chewiness value increased with a decrease in the amount of rice bran flour added in the manufacture of jew’s ear nuggets

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:49
Last Modified: 28 Nov 2019 01:49
URI: http://repository.unika.ac.id/id/eprint/20417

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