Pemanfaatan jamur tiram putih (Pleurotus Ostreatus) dalam pembuatan nugget tahu = Utilization of white oysters (Pleurotus Ostreatus) in making nugget tofu

Adrian, Michael (2021) Pemanfaatan jamur tiram putih (Pleurotus Ostreatus) dalam pembuatan nugget tahu = Utilization of white oysters (Pleurotus Ostreatus) in making nugget tofu. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Nugget adalah produk yang diolah dari daging ayam yang sudah dibumbui, kemudian diselimuti oleh perekat tepung, dilumuri dengan tepung roti dan kemudian digoreng setengah matang dan disimpan untuk mempertahankan mutunya. Nugget merupakan produk olahan yang siap masak, dan sudah banyak dijual di pasaran dengan bahan dasar seperti daging, udang, ikan, dan ada yang dibuat dari bahan dasar nabati. Pembuatan nugget dengan bahan dasar tahu putih dan jamur tiram putih masih terbatas sehingga tujuan dari penelitian ini adalah menentukan rasio terbaik tahu putih dan jamur tiram putih, jenis tepung pengikat yang tepat, menentukan konsentrasi tepung pengikat yang tepat serta menentukan jenis minyak yang tepat untuk menggoreng nugget tahu yang mempunyai karakteristik terbaik. Penelitian tahap I dilakukan untuk menentukan jenis tepung sebagai bahan pengikat (tepung terigu, tepung sagu dan tepung terigu : tepung sagu) dengan konsentrasi 10% dan rasio tahu putih : jamur tiram putih (100:0, 90:10, 80:20, 70:30) terbaik. Jenis tepung dan rasio terpilih akan digunakan pada tahap II untuk menentukan konsentrasi tepung (15%, 20%, 25%) dan jenis minyak (minyak kelapa sawit dan minyak kelapa) yang digunakan untuk menggoreng nugget tahu. Parameter yang diuji meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, warna, tekstur, dan organoleptik (multiple paired comparison dan hedonik). Formulasi nugget tahu terbaik adalah nugget dengan jenis tepung terigu-rasio tahu putih : jamur tiram putih (90:10) dan konsentrasi tepung 15% serta digoreng menggunakan minyak kelapa. Nugget tahu terbaik memiliki kadar air sebesar 29,29%, kadar abu 1,64%, kadar protein 16,90%, kadar lemak 18,90% dan kadar karbohidrat 40,40%. Karakteristik fisik yang di hasilkan nugget tahu berwarna coklat kekuningan pada bagian luar, dan teksturnya yang kompak serta kenyal. "/" Nugget is a product made of seasoned chicken meat and covered with flour adhesive, coated with bread crumbs and fried half-cooked, then saved in order to maintain its freshness. Nugget is processed in a way that it is able to be cooked instantly, and is really popular among the food market with ingredients such as meat, shrimp, fish and some produced with nabati as the main ingredient. The production of nugget with white tofu and white oyster mushroom as basic ingredients is still limited, hence why this study has the aim to determine the best white tofu and white oyster mushroom ratio, the appropriate type of flour as binder, determine the right concentration of flour as binder and also to decide on the right cooking oil used to fry the tofu nuggets so that they have the best characteristics. The first phase was conducted to determine the best types of flour as a binder (wheat flour, sago flour and wheat flour: sago flour) with a concentration of 10% and the ratio of white tofu: white oyster mushrooms (100:0, 90:10, 80:20, 70:30). The selected type of flour and the ratio will be used in the second phase to decide on the concentration of flour (15%, 20%, 25%) and the type of oil (palm and coconut) used in making tofu nuggets. The tested parameters include moisture content, ash content, protein content, fat content, carbohydrate content, color, texture, and organoleptics (multiple paired comparison and hedonic).The best formulation is tofu nuggets with ratio white tofu : white oyster mushroom (90:10) of wheat flour and concentration 15% and fried using coconut oil. The selected tofu nuggets has water content of 29,29%, ash content of 1,64%, protein content of 16,90%, fat content of 18,90% and carbohydrate content of 40,40%. The physical characteristics of tofu nuggets are yellowish brown on the outside, and have a compact and chewy texture.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Adrian, MichaelNIM01034170010michael.adrian7799@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorMastuti, Titri SiratantriNIDN0320117902titri.mastuti@uph.edu
Uncontrolled Keywords: jamur tiram putih; nugget; sagu; tahu putih; terigu "/" white oyster mushrooms; nugget; sago; white tofu; wheat
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 5114 not found.
Date Deposited: 05 Feb 2021 03:15
Last Modified: 05 Feb 2021 03:15
URI: http://repository.uph.edu/id/eprint/15449

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