Penggunaan Jamur Tiram Sebagai Bahan Dasar Dendeng Nabati

Fransisco, Calvin and Winardi, Alvin and Avendra, Jordy (2021) Penggunaan Jamur Tiram Sebagai Bahan Dasar Dendeng Nabati. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Dendeng merupakan salah satu bentuk pengolahan daging yang dikenal luas oleh masyarakat yang dapat dinikmati oleh segala usia yaitu dari anak-anak hingga orang dewasa. Umumnya masyarakat lebih mengenal Dendeng berbahan dasar hewani, namun pada dasarnya tidak semua orang dapat mengkonsumsi pangan hewani, seperti kaum vegetarian yang tidak mengkonsumsi makanan hewani seperti daging, unggas dan ikan. Salah satu cara agar semua orang dapat mengkonsumsi Dendeng yaitu dengan mengganti bahan baku hewani dengan bahan baku nabati salah satunya yaitu dengan Jamur Tiram. Jamur Tiram banyak sekali tumbuh dan mudah untuk ditanam hampir di seluruh Indonesia, Jamur Tiram merupakan bahan baku yang melimpah sehingga dapat memenuhi kebutuhan gizi masyarakat. Namun pada saat sekarang ini Jamur Tiram belum digunakan secara optimal karena masyarakat hanya mengolahnya sebagai masakan sayur, padahal Jamur Tiram dapat dikelola dan semakin dikembangkan dalam variasi olahan makanan. Dalam penelitian dan pengembangan ini dilakukan pembuatan Dendeng dengan menggunakan bahan dasar Jamur Tiram secara mudah dan menghasilkan tekstur dan rasa seperti Dendeng hewani. Metode penelitian yang digunakan dalam penelitian ini adalah penelitian pengembangan produk. Dendeng Jamur Tiram akan diuji menggunakan uji organoleptic 2 tahap. Tahap pertama oleh panelis ahli yang akan dianalisis dengan pendekatan kualitatif yang mengevaluasi bahan, proses, dan hasil produk. Pengujian tahap ke 2 oleh panelis awam yang akan dianalisis dengan pendekatan kuantitatif uji hedonic untuk melihat kesukaan dan mutu produk dari rasa, warna, aroma dan tekstur. Dari hasil analisis data dapat dinyatakan bahwa Dendeng Jamur Tiram dapat diterima masyarakat dengan baik. / Jerky is a form of meat processing that is widely known by the public that can be enjoyed by all ages, from children to adults. Generally people are more familiar with animal-based jerky, but basically not everyone can consume animal food, such as vegetarians who do not consume animal foods such as meat, poultry and fish. One way that everyone can consume Jerky is by replacing animal raw materials with vegetable raw materials, one of which is Oyster Mushrooms. Oyster Mushrooms grow a lot and are easy to grow in almost all of Indonesia, Oyster Mushrooms are abundant raw materials so that they can meet the nutritional needs of the community. However, at this time Oyster Mushrooms have not been used optimally because people only process them as vegetable dishes, whereas Oyster Mushrooms can be managed and increasingly developed in a variety of processed foods. In this research and development, jerky is made using the basic ingredients of Oyster Mushrooms and produces a texture and taste like animal jerky. The research method used in this research is product development research. Oyster Mushroom Jerky will be tested using a 2-stage organoleptic test. The first stage is by expert panelists who will be analyzed with a qualitative approach that evaluates materials, processes, and product results. Phase 2 testing by lay panelists who will be analyzed with a quantitative approach to the hedonic test to see the preferences and quality of the product from taste, color, aroma and texture. From the results of data analysis, it can be stated that the Oyster Mushroom Jerky is well received by the community.

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