Characterization of oyster mushroom analogue nuggets (pleurotus ostreatus) with different types and concentration of binder = Karakterisasi nugget analog jamur tiram putih (pleurotus ostreatus) dengan berbagai jenis dan konsentrasi bahan pengikat

Yulianita, Angrayni (2012) Characterization of oyster mushroom analogue nuggets (pleurotus ostreatus) with different types and concentration of binder = Karakterisasi nugget analog jamur tiram putih (pleurotus ostreatus) dengan berbagai jenis dan konsentrasi bahan pengikat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Oyster mushroom are perishable because it has high water content and the products from oyster mushroom is limited therefore diversification product from oyster mushroom is needed. The objectives experimental study was used to utilized oyster mushroom for diversification products and study the characteristics physical, chemical, and organoleptic of oyster mushroom nuggets analogue. The effect of the pretreatment of oyster mushroom (steamed and raw), types of the binder (tapioca, maizena, and sago), concentration of the binder (0%, 5%, 10%, 15%, 20%, 25%), and the ingredients for oyster mushroom nuggets analogue were observed in this study. The results showed that steaming oyster mushroom as pretreatment and using 25% cornstarch as the binder to produce a good quality oyster mushroom nuggets analogue. The characteristics of oyster mushroom analogue nuggets were greater cohesiveness, low springiness, brighter colors, low expressible water, and the cohesiveness, springiness, colours were more acceptance, and contains 5.26% insoluble fiber and 1.88% soluble fiber. The formulation for oyster mushroom nuggets analogue are 76.2 g of oyster mushroom, 19:05 g of corn starch, 16.4 g of water, 3.3 g of egg yolks, 1 g of sugar, 1 g of salt, 0.5 g of pepper, 1.3 g of garlic , and 0.3 g of MSG. Formulation for the batter are 48.8 g of corn starch, 48.8 of water, and 2.4 g of salt.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Yulianita, AngrayniNIM03420080122LUVLY_ZWED@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Uncontrolled Keywords: binder; concentration; nuggets analogue; oyster mushroom
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: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:06
Last Modified: 05 Aug 2020 03:20
URI: http://repository.uph.edu/id/eprint/1906

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