Octavianti, Paramita and Siti, Fathonah and Widia, Damdini Sidik (2015) PENGARUH SUBSTITUSI JAMUR KUPING PUTIH DAN JENIS PATI TERHADAP KUALITAS BAKSO SAPI DENGAN ISIAN SAUS. TEKNOBUGA, 2 (1). ISSN 2085-4056

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Abstract

the aim of the research of silver ear mushroom substitution and the starch (palm starch and cassava starch) to the edible fungus meatball quality with the sauce content observed from color, flavor, texture, taste and preferences of society. The objech of the research is beef meatball with the silver ear mushroom substitution (20 % and 30 %) with the different kind of starch (palm starch and cassava starch).Research is factorial design 2x2. The analysis technique of the data is factorial analysis continued by examining sDuncan and society predilection. The result of the research of silver ear mushroom substitution to the quality of silver ear mushroom meatball with the content of sauce all of indicators. The favorite sample of society is meatball with the substitution of silver ear mushroom meatball is 30 % and the use of cassava starch (I2P2) for meatball has contens in carbohidrat is 15,42 %, fat is 1,08 %, and tight is 0,34 %. Suggestion 1) the use of essence for silver ear mushroom subtitution that used is 30 % maximally and the use of starch for material content to cassava starch (I1P2) will be better if the sauce made be thick before so it will make the meatball processing be esier.

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