PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP MUTU ORGANOLEPTIK SOSIS ANALOG JAMUR TIRAM

Authors

  • Rini Rahayu Sihmawati Program Studi Agroindustri, Fakultas Vokasi, Universitas 17 Agustus 1945 Surabaya
  • Anita Wulandari Program Studi Agroindustri, Fakultas Vokasi, Universitas 17 Agustus 1945 Surabaya
  • Wardah Wardah Program Studi Agroindustri, Fakultas Vokasi, Universitas 17 Agustus 1945 Surabaya

DOI:

https://doi.org/10.30996/heuristic.v21i1.11117

Keywords:

oyster mushroom; moringa flour; analog sausage

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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Published

2024-04-30

How to Cite

Sihmawati, R. R., Wulandari, A., & Wardah, W. (2024). PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP MUTU ORGANOLEPTIK SOSIS ANALOG JAMUR TIRAM. Heuristic, 21(1), 113–120. https://doi.org/10.30996/heuristic.v21i1.11117

Issue

Vol 21, No 1 (2024)

Section

Articles

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