PERBEDAAN PENGGUNAAN JAMUR TIRAM PUTIH TERHADAP KADAR PROTEIN DAN SERAT NUGGET AYAM
Abstract views: 461
,
PDF downloads: 0
Abstract
This research material is white oyster mushroom chicken nugget. This research method is an experiment by using Completely Randomized Design (RAL). The treatmeant in this research is with the use of white oyster mushroom with 5 treatment that is 0%, 15%, 30%, 45% and 60% where each treatment is repeated 5 times. The result of this study showed the use of white oyster mushrooms can lower protein levels and increase fiber levels and show a very real difference. Treatment P0 without the use of white oyster mushroom showed the value of protein content that is 16,902%. Protein content with the highest value with the use of white oyster mushrooms obtained in treatment P1 with the use of white oyster mushrooms as much 15% with the value of protein content as muc 15,972% and the lowest protein content obtained in treatment P3 with the use of white oyster mushrooms much as 45% 12,718%. The highest level of fiber obtained from the treatment of P2 and P3 with the vlue of fiber content of 0,702% with the use of white oyster mushrooms much as 30% and 45%, while the lowest fiber content obtained at treatment P1 with the use of white oyster mushrooms much as 15% 0,302%. P0 showed a fiber content of 0,222. The protein content obtained from this research is still in standart setting of Indonesian National Standart Body (SNI) that is more protein level at the limit of at least 12% chicken nuggets, while for fiber content obtained from the research is still not sufficient Nutrion Needs Numbers is 25g/day.
Downloads
References
Alex, M. S. 2011. Meraih Sukses Dengan Budidaya Jamur Tiram, Jamur Merang dan Jamur Kuping. Penebar Swadaya. Jakarta.
Astawan, M. 2007. http://64.203.71.11/kesehatan/news/0508/0/130052.htm. Nugget Ayam Bukan Makanan Sampah. (Diakses 26 Desember 2016).
Evanuraini, H. 2010. Kualitas Chicken Nuggets Dengan Penambahan Putih Telur. Fakultas Peternakan. Universitas Brawijaya Malang. Jurnal Ilmu dan Teknologi Hasil Ternak. Hal 17-22.
Marina, A. 2009. Ikan Yang Sedap dan Bergizi. Tiga Serangkai. Solo.
Nurdiyanti, S. 2006. Kajian Pengaruh Gula Aren dan Lama Fermentasi Terhadap Kualitas Nata de Soya. Jurnal Matematika Sainst dan Teknologi 7 (3): 40-47
Nurmalia. 2011. Nugget Jamur Tiram (Pleurotus ostreatus) Sebagai Makanan Siap Saji Rendah Lemak dan Protein Serta Tinggi Serat. Skripsi. Jurusan Ilmu Gizi. Fakultas Kedokteran Universitas Diponegoro Semarang.
Permadi, S. N., S. Mulyani dan A. Hintono. 2012. Kadar Serat, Sifat Organoleptik dan Rendemen Nugget Ayam Yang Disubstitusi Dengan Jamur Tiram (Pleurotus ostreatus). Fakultas Peternakan dan Pertanian. Jurnal Aplikasi Teknologi Pangan Vol. 1 No. 4. Universitas Diponegoro Semarang.
Priya, M. 2013. Berbagai Manfaat Jamur Untuk Kesehatan.
Saragih, R. 2015. Nugget Jamur Tiram Sebagai Alternatif Pangan Sehat Vegetarian. E-Journal Widya Kesehatan dan Lingkungan. Vol. 1 No. 2.
Soeparno. 2005. Ilmu dan Teknologi Daging. Catatan Kedua. Universitas Gadjah Mada, Yogyakarta.
Suharjo, E. 2008. Budidaya Jamur Merang Dengan Media Kardus. Agromedia Pustaka. Jakarta.
Suwito, M. 2006. Resep Makanan Jamur Konsumsi dari Chef Ternama. Agromedia Pustaka. Jakarta.
Suwoyo, H. 2006. Pengembangan Chicken Nugget Vegetable Berbahan Dasar Daging SBB (Skinless Boneles Breast) Dengan Penambahan Flakes Wortel di PT. Charoen Pokphan Indonesia Chicken Processing Plant Cikande Serang. Departemen Ilmu dan Teknologi Pangan. Fakultas Teknologi Pertanian. Institut Pertanian Bogor.
Utami, Y. E. 2012. Pengaruh Substitusi Daging Ayam Dengan Jamur Salju Terhadap Kualitas Nugget Ayam. Fakultas Peternakan. Universitas Brawijaya Malang.
Utomo, A. H. 2013. Studi Tentang Penambahan Jamur Tiram Putih Terhadap Kualitas Kimia. Fakultas Peternakan. Universitas Brawijaya, Malang.
Warisno dan Dahana. 2010. Tiram, Menabur Jamur Menuai Rupiah. Gramedia Pustaka Utama, Jakarta.
Wellyalina, F. Azima, Aisman. 2012. Pengaruh Perbandingan Tetelan Tuna Merah Dan Tepung Meizena. Fakultas Pertanian. Universitas Andalas, Padang.
Winarno. 2004. Kimia Pangan dan Gizi. Gramedia Pustaka Utama, Jakarta
Copyright (c) 2018 AVES: Jurnal Ilmu Peternakan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
1. Copyright on any article is retained by the author(s).
2. The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
3. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
5. The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License
