THE EFFECT OF ADDING TEMPE FLOUR AND TIME OF PROLONG BOILING ON THE QUALITY OF THE OYSTER MUSHROOM SAUSAG ( PLEUROTUS OSTREATUS)
| Autor: | Masyhura MD, Nusa, Mhd. Iqbal, Andriyeni, Wahyu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Zdroj: | JURNAL ILMU PERTANIAN "AGRIUM"; Vol 20, No 1 (2016) |
| ISSN: | 0852-1077 2442-7306 |
| Popis: | The research on the effect of adding tempe flour and time of prolong boiling on the quality of the oyster mushroom sausage ( pleurotus ostreatus) with Design Random Complete Method with two (2) replications. Factor I is the concentration of tempe flour that is: K1=5%, K2=10%, K3=15%, K4=20%. Factor II is long boiling (L) consisting of four levels, that is: L1 = 15 minute, L2 = 20 minute, L3 = 25 minute, dan L4 = 30 minute. The parameters observed: protein, water content, texture, organoleptic aroma and flavor. The statistical analysis was obtained, that Consentration tempe flour providing highly significant effect (P0.05) to protein.Keyword: Sausage, Oyster Mushroom, Tempe Flour, Time of Prolong Boiling |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|