PHYSICOCHEMICAL & SENSORY CHARACTERISTICS OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) NUGGET ADDED WITH COMPOSITE FLOURS OF KIDNEY BEANS (Phaseolus vulgaris L.) AND CORN (Zea mays)

YUWANA, MATTHEW YUSA ADI (2019) PHYSICOCHEMICAL & SENSORY CHARACTERISTICS OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) NUGGET ADDED WITH COMPOSITE FLOURS OF KIDNEY BEANS (Phaseolus vulgaris L.) AND CORN (Zea mays). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Red beans (Phaseolus vulgaris L) is easy to grow in Indonesia. In general, people only know that red beans can be cooked into soup, porridge, or some jam for bread. Red beans contain various nutrients such as carbohydrates, protein, fat, calcium, phosphorus, iron, vitamin B, and fiber. Oyster mushrooms contain many important minerals such as calcium (Ca), and high in fiber, while they contain low fat. The purpose of this study was to determine the effect of red bean substitution and the addition of oyster mushrooms to physicochemical characteristics and sensory mushroom nugget. First, the red beans are dried and made into flour, while the oyster mushrooms used are fresh oyster mushrooms. Nugget were made with different addition of mushroom namely 30% (F1), 40% (F2), and 50% (F3) of the total raw materials and different addition of composite flours namely 50% (F1), 40% (F2), and 30% (F3) of the total raw materials with ratio of comparison to red bean flour and maizena flour 2 : 3 (A) and 3 : 2 (B) on each of the composite flours. In sensory analysis, the parameters tested were texture, taste, aroma, and overall. And the best 3 formulations obtained were F1A, F3A, and F3B. The best formulations and controls will be analyzed physically by texture analyzer which includes hardness and chewiness and analyzed chemistry which includes water content, ash, fat, crude fiber content, protein, carbohydrate and calcium content. Physical test results showed that there was no significant difference in hardness and chewiness on composite flour-based mushroom nuggets. While the results of chemical tests showed that composite flour-based mushroom nuggets were significantly different in parameters of water content, ash content, fat content, crude fiber content, protein content, carbohydrate content, and calcium content. The physical test result of mushrooms nugget based composite flours hardness range from 1490.30 to 1639.01 gf and chewiness range from 6.29 to 11.25 Nm. The results of the water content of mushrooms nugget based composite flours range from 47.63 to 51.89%. The ash content of mushrooms nugget based composite flours range from 3.47 to 4.92%. Fat content of mushrooms nugget based composite flours range from 5.53 to 6.58%. Levels of crude fiber mushrooms nugget based composite flours range from 8.61 to 10.57%. Protein content of mushrooms nugget based composite flours range from 10.07 to 14.11%. The carbohydrate content of mushrooms nugget based composite flours range from 23.35 to 33.22%. And calcium levels of mushrooms nugget based composite flours range from 385,11 to 449,62 mg / 100g.

Item Type: Thesis (Other)
Subjects: 600 Technology (Applied sciences) > 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: 20 Nov 2020 02:41
URI: http://repository.unika.ac.id/id/eprint/20429

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