PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP MUTU ORGANOLEPTIK SOSIS ANALOG JAMUR TIRAM
Abstract
The research aims to evaluate the influence of the addition of moringa flour on analog mushroom sausages on organoleptic quality or consumer preferences. The research used a Completely Random Design of four treatments with five repetitions.The treatment of the research was P0 (100% oyster mushroom), P1(100% oyster mushroom and 2% moringa flour), P2 (100% oyster mushroom and 4% moringa flour ) and P3 (100% oyster mushroom and 6% moringa flour). The observed variables are the taste, flavour, texture and color of the analog sausage using organoleptic tests. Data analyzed with Anava, when there is a difference between subsequent treatments in the trial using the LSD test at a rate of 5%. The results of the research showed a very significant effect on all treatments. P0 treatment yields the highest value in all treatments compared to other treatments.
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