KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM (Pleurotus ostreatus) DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) DENGAN BINDER PUTIH TELUR DAN FILLER TAPIOKA

• Main Authors: , V. ELISA MEIKE PUSPITASARI, , Ir. Sri Kanoni, MS
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/122150/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62250
• Institution: Universitas Gadjah Mada

Oyster mushrooms and mung beans are local food products that are not widely used. Diversification is needed in order to improve their utility. Sausage is a preferred food and practical but higher in fat content and cholesterol. Analogue sausage is made from oyster mushroom and mung bean flour as meat replacer. Egg white and tapioka are needed to improve analogue sausage characterization as a common sausage. The aim of this study is to know the influence of ratio oyster mushroom and mung bean flour and also ratio egg white and tapioka starch on sensory, physical and chemical characteristic of analogue sausage. Analogue sausage is produced by egg white and tapioka starch ratio 10:90, 20:80, 30:70 with oyster mushroom and mung bean flour ratio 0:100, 25:75, 50:50, 75:25, 100:0. Analysis is conducted on the sensory analysis including hedonic and descriptive, physical analysis including emulsion stability, cooking loss, color, hardness chewiness and microscopic emulsion, and also chemical analysis including moisture content, protein, fat, ash, and carbohydrate by difference. The study finds that variation of white egg and tapioka starch do not have significant effect for sensory and physical characteristic of sausage analogue in the other hand variation of oyster mushroom and mung bean flour have significant effect on sensory, physical and chemical characteristic of sausage analogue . The analogue sausage selected is analogue sausage with the ratio of oyster mushroom with mung bean flour 95:5 and egg white with wheat flour 20:80, with physical characteristic of emulsion stability 97,73%, cooking loss 3,06%, L (brightness) 45,00, a (redness) 0,60, b ( yellowness) 11,29, chewiness 2,76% of deformation, hardness 0,18 N, with chemical characteristic of water content is 61,77 (%wb), protein 6,45 (%db), fat 27,74 (%db) ash 7,64 (%db) ,carbohydrate (by difference) 58,16 (%db).