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

Food ScienTech Journal

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Title ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
 
Creator 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
 
Subject Food Chemistry
Carrageenan, sausage, tempeh, white oyster mushroom
 
Description 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.
 
Publisher University of Sultan Ageng Tirtayasa
 
Contributor
 
Date 2019-11-05
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.untirta.ac.id/index.php/fsj/article/view/6194
10.33512/fsj.v1i1.6194
 
Source Food ScienTech Journal; Vol 1, No 1 (2019); 24-30
2715-422X
2685-4279
10.33512/fsj.v1i1
 
Language eng
 
Relation http://jurnal.untirta.ac.id/index.php/fsj/article/view/6194/pdf_3
 
Rights Copyright (c) 2019 Food ScienTech Journal
 

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