Kadar Protein Dan Sifat Organoleptik Penyedap Rasa Kombinasi Jamur Merang Dan Kepala Udang Dengan Variasi Suhu Pengeringan

Nurzahra, Vakha Yulia and -, Dra. Titik Suryani, M.Sc. (2020) Kadar Protein Dan Sifat Organoleptik Penyedap Rasa Kombinasi Jamur Merang Dan Kepala Udang Dengan Variasi Suhu Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Flavoring is a component of cooking that can provide savory flavors and flavors to food. As an alternative to using synthetic flavoring, straw mushrooms and shrimp heads can be used as a basic ingredient of flavoring (high flavoring) high protein and safe for health. The savory taste of glutamic acid is contained from straw mushrooms and shrimp heads as flavoring ingredients. This study aimsed to determine the protein content and organoleptic properties of flavoring compositions of mushroom and shrimp head compositions with variations in drying temperature. This type of experimental research with a completely randomized design research design (CRD) factorial pattern with two treatment factors. The first factor was the composition of the mushroom material and shrimp head (25g + 75g, 50g + 50g, 25g + 75g), while the second factor was the drying temperature (40ºC and 50ºC) with 2 replications. The results showed that the highest total protein content of flavoring in V1T2 treatment (25g of mushroom + 75g of shrimp head drying temperature 50°C) was 31.80%. The best flavoring quality in the treatment of V3T2 (75g of mushroom + 25g shrimp head drying temperature 50°C) which is brown, savory taste, delicious aroma, soft texture, and preferred by panelists.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Flavoring, Shrimp head, Straw mushroom, Protein, Organoleptic
Subjects:	Q Science > QH Natural history > QH301 Biology
Depositing User:	VAKHA YULIA NURZAHRA
Date Deposited:	18 Aug 2020 08:25
Last Modified:	18 Aug 2020 08:25
URI:	http://eprints.ums.ac.id/id/eprint/84826

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