Pengaruh Perbandingan Tepung Kacang Koro (Canavalia ensiformis L.) dan Tepung Tapioka Terhadap Karakteristik Fisikokimia dan Sensoris Nugget Jamur Tiram

Abstract

Nuggets are processed meat food product made with added binding agents, fillers, and coatings. Potentiality as filler is possessed by jack bean meal, yet utilizing this powder devoid of diverse flour categories shall yield end commodities featuring fragile, marginally rigid, and diminished elastic mouthfeel. Cassava starch represents the most frequently applied substance for cohesive purposes. The current investigation was executed to establish the influence concerning the proportion of jack bean meal plus tapioca starch toward the physicochemical and organoleptic properties of oyster mushroom croquettes and to identify the supreme balance of jack bean meal and tapioca starch for fabricating oyster mushroom nuggets with the finest physicochemical and sensory attributes. This inquiry utilized twin categories of experimental frameworks, specifically Completely Randomized Design (CRD) along with Randomized Block Design (RBD). Five separate concentration levels constituted the experimental ratio of jack bean powder and manioc flour, namely: (100:0), (80:20), (60:40), (40:60), (20:80). The researchers repeated each trial three times, generating fifteen individual laboratory samples. We analyzed the acquired statistics through (ANOVA) and if significant differences appeared (p<0.05), proceeded with (DMRT). Data revealed that the mixture of sword bean flour and cassava powder had a measurable consequence (P<0.05) on fat, protein, total carbohydrates, dietary fiber, rigidity, and sensory qualities including preference testing (hue, savor, texture, and collective approval) and ranking analysis (elasticity) of Pleurotus-based nuggets. The treatment with a percentage of 60% sword bean flour: 40% tapioca flour produced nuggets with the best characteristics, with a water content of 66.39%, ash 2.16%, fat 4.10%, protein 5.51%, carbohydrate 22.10%, crude fiber 3.44%, hardness 2.57N, and sensory characteristics that were liked, including hedonic aroma, color, taste, texture, and overall acceptance, as well as a slightly chewy texture score.