Uji Protein dan Organoleptik Penyedap Rasa Alami Komposisi Jamur Shiitake dan Ikan Tongkol dengan Variasi Suhu Pengeringan

Rifhani, Nurul Faridah and , Dra. Titik Suryani, M. Sc (2019) Uji Protein dan Organoleptik Penyedap Rasa Alami Komposisi Jamur Shiitake dan Ikan Tongkol dengan Variasi Suhu Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Seasoning is a flavor enhancer that serves to add pleasure to a food ingredient. One of the innovations in making flavoring from shiitake mushrooms is rich in glutamic acid and tuna which contain high protein. Giving different temperature treatment is to find out the optimal results in making flavoring. The aim of this study is to determine the protein content and natural flavor of organoleptic properties of shiitake mushrooms and tuna fish with variations in drying temperature. The research method was a completely randomized design (CRD) factorial pattern with two treatment factors. The first factor was the composition of shiitake mushrooms (25 g, 50 g, 75 g) and tuna (75 g, 50 g, 25 g) while the second factor was drying temperature (40ºC and 50ºC) with 3 replications. The results showed the best natural flavoring in the treatment of K2T2 (50 g shiitake mushrooms + 50 g of tuna with a drying temperature of 50ºC) with the highest protein content of 35.04%, physical characteristics including golden brown, delicious aroma, savory flavor, soft texture and most liked by panelists.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	penyedap rasa alami, jamur shiitake, ikan tongkol, suhu pengeringan, protein
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	NURUL FARIDAH RIFHANI
Date Deposited:	30 Jul 2019 04:25
Last Modified:	30 Jul 2019 04:25
URI:	http://eprints.ums.ac.id/id/eprint/74964

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