Kajian Pustaka Pemanfaatan Jamur Tiram Putih dan Tahu Putih pada Pembuatan Nugget Vegetarian = Literature Review of the Utilization of White Oyster Mushroom and White Tofu in the Making of Vegetarian Nuggets

Suryanto, Gracia Junita (2022) Kajian Pustaka Pemanfaatan Jamur Tiram Putih dan Tahu Putih pada Pembuatan Nugget Vegetarian = Literature Review of the Utilization of White Oyster Mushroom and White Tofu in the Making of Vegetarian Nuggets. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Nugget merupakan produk olahan yang digoreng dengan bahan dasar umumnya dari daging ayam atau ikan. Pemanfaatan bahan nabati tahu putih tinggi protein dan jamur tiram putih dalam pembuatan nugget. Tujuan dari kajian pustaka adalah mengkaji pemanfaatan jamur tiram putih dan tahu putih pada pembuatan nugget vegetarian. Parameter yang dikaji meliputi kadar air, kadar protein, warna, rasa, aroma, dan tekstur nugget vegetarian. Penambahan jamur tiram putih dan penambahan tahu putih dalam pembuatan nugget vegetarian meningkatkan kadar air dan kadar protein nugget vegetarian. Uji organoleptik pada aroma, rasa, tekstur, dan warna dari nugget vegetarian berbahan dasar jamur tiram putih dan tahu menunjukkan nugget vegetarian masih dapat diterima secara keseluruhan. / Nuggets are processed products that are fried with the basic ingredients generally of chicken or fish. Utilization of high protein white tofu and white oyster mushrooms in making nuggets. The purpose of the literature review is to examine the use of white oyster mushrooms and white tofu in the manufacture of vegetarian nuggets. Parameters studied included water content, protein content, color, taste, aroma, and texture of vegetarian nuggets. The addition of white oyster mushrooms and the addition of white tofu in making vegetarian nuggets increased the water content and protein content of vegetarian nuggets. Organoleptic tests on the aroma, taste, texture, and color of vegetarian nuggets made fromwhite oyster mushrooms and tofu showed that vegetarian nuggets were still acceptable overall.

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