Kadar Protein dan Sifat Organoleptik Penyedap Rasa Alami (Natural Flavoring) Komposisi Jamur Kuping dan Kepala Udang dengan Variasi Suhu Pengeringan

Istiqomah, Nurul and , Dra. Titik Suryani, M.Sc (2020) Kadar Protein dan Sifat Organoleptik Penyedap Rasa Alami (Natural Flavoring) Komposisi Jamur Kuping dan Kepala Udang dengan Variasi Suhu Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Ear mushrooms and shrimp heads are natural ingredients that have a high content of protein and glutamic acid which can provide an additional savory taste to food and flavors. The protein content of ear mushrooms and shrimp heads can be used as a natural flavoring.. High protein content makes ear mushrooms and shrimp heads can be used as natural flavoring. This study aims to determine the protein content and organoleptic natural flavoring composition of ear mushroom and shrimp head with the variations of drying temperature. This type of research used an experimental method with a completely randomized design (CRD) with two treatment factors. The first factor was the composition of ear mushrooms and shrimp heads of (25g ; 75g), (50g ; 50g), and (75g ; 25g). The second factor was the variationof drying temperatures of 40°C and 50°C. The results showed that the highest total protein content of natural flavoring in the K1S2 treatment (25g ear mushroom + 75g shrimp head in drying temperature of 50°C) was 29.67%. The best quality of natural flavoring in the K1S2 treatment (25g ear mushroom + 75g shrimp head in drying temperature 50°C) was dark brown, savory taste, pleasant aroma, very soft texture, and preferred by panelists.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Penyedap Rasa Alami, Jamur Kuping, Kepala Udang, Protein Total, Organoleptik, Suhu Pengeringan.
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	NURUL ISTIQOMAH
Date Deposited:	17 Aug 2020 06:15
Last Modified:	17 Aug 2020 06:15
URI:	http://eprints.ums.ac.id/id/eprint/84713

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