KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER TAPIOKA
One of healthy food pattern is vegetarian that is exclude meat and meat product on diet such as sausage, sausage is one of meat product that favored by the community so modification of raw material or meat is nedded to change meat with plant food. Local food is used to changes meat as a food diversi...
| Main Authors: | , |
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| author | , ANIAH MUANJANI , Ir. Sri Kanoni, MS, |
| author_facet | , ANIAH MUANJANI , Ir. Sri Kanoni, MS, |
| author_sort | , ANIAH MUANJANI |
| collection | UGM |
| description | One of healthy food pattern is vegetarian that is exclude meat and meat product on
diet such as sausage, sausage is one of meat product that favored by the
community so modification of raw material or meat is nedded to change meat
with plant food. Local food is used to changes meat as a food diversification
efforts, local food is used to change meat is oyster mushroom (Pleurotus
ostreotus) were chewy and blackbean soy flour were high protein content. For
improve analog sausage characteristic binder and filler is nedded. Binder in this
research is isolat soy protein and tapioca as a filler. Ratio oyster mushroom and
blackbean soy flour is (0:100), (25:75), (50:50), (75:25) and (100:0) and ratio
isolat soy protein and tapioca is (10:90), (20:80) and (30:70). The character is
seen in this study are sensory, physical (cooking loss, stability of emulsion,
colour, toughness, hardness and microscopy of emulsion) and chemical (water
content, protein, fat, ash and carbohydrate). Analog sausage made from 95%
oyster mushroom (Pleurotus ostreatus) and 5% blackbean soy flour (Glycine max
(L) merril) with 30% isolat soy protein and 70% tapioca is more accepted for
panelis with yellow colour, smooth slice, light hardness, tough, not sticky, light
beany flavor and light sandy texture and with physical characteristic cooking loss
2,27%, stability of emulsion 99,38% , toughness 18,02%, hardness 0,29 N,
lightness (L) 45,46, redness (a) 1,35, yellowness (b) 12,21 and globule size less
uniform and less spread evenly. Water content 57,56%, protein 16,17%, fat
30,04%, ash 7,56% and carbohydrate 46,23%. |
| first_indexed | 2024-03-13T22:58:36Z |
| format | Thesis |
| id | oai:generic.eprints.org:122149 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:58:36Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1221492016-03-04T08:23:05Z https://repository.ugm.ac.id/122149/ KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER TAPIOKA , ANIAH MUANJANI , Ir. Sri Kanoni, MS, ETD One of healthy food pattern is vegetarian that is exclude meat and meat product on diet such as sausage, sausage is one of meat product that favored by the community so modification of raw material or meat is nedded to change meat with plant food. Local food is used to changes meat as a food diversification efforts, local food is used to change meat is oyster mushroom (Pleurotus ostreotus) were chewy and blackbean soy flour were high protein content. For improve analog sausage characteristic binder and filler is nedded. Binder in this research is isolat soy protein and tapioca as a filler. Ratio oyster mushroom and blackbean soy flour is (0:100), (25:75), (50:50), (75:25) and (100:0) and ratio isolat soy protein and tapioca is (10:90), (20:80) and (30:70). The character is seen in this study are sensory, physical (cooking loss, stability of emulsion, colour, toughness, hardness and microscopy of emulsion) and chemical (water content, protein, fat, ash and carbohydrate). Analog sausage made from 95% oyster mushroom (Pleurotus ostreatus) and 5% blackbean soy flour (Glycine max (L) merril) with 30% isolat soy protein and 70% tapioca is more accepted for panelis with yellow colour, smooth slice, light hardness, tough, not sticky, light beany flavor and light sandy texture and with physical characteristic cooking loss 2,27%, stability of emulsion 99,38% , toughness 18,02%, hardness 0,29 N, lightness (L) 45,46, redness (a) 1,35, yellowness (b) 12,21 and globule size less uniform and less spread evenly. Water content 57,56%, protein 16,17%, fat 30,04%, ash 7,56% and carbohydrate 46,23%. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , ANIAH MUANJANI and , Ir. Sri Kanoni, MS, (2013) KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER TAPIOKA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62249 |
| spellingShingle | ETD , ANIAH MUANJANI , Ir. Sri Kanoni, MS, KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER TAPIOKA |
| title | KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER
TAPIOKA |
| title_full | KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER
TAPIOKA |
| title_fullStr | KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER
TAPIOKA |
| title_full_unstemmed | KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER
TAPIOKA |
| title_short | KARAKTERISTIK SOSIS ANALOG DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN TEPUNG KEDELAI HITAM (Glycine max (L) Merril) DENGAN BINDER ISOLAT PROTEIN KEDELAI DAN FILLER
TAPIOKA |
| title_sort | karakteristik sosis analog dari jamur tiram putih pleurotus ostreatus dan tepung kedelai hitam glycine max l merril dengan binder isolat protein kedelai dan filler tapioka |
| topic | ETD |
| work_keys_str_mv | AT aniahmuanjani karakteristiksosisanalogdarijamurtiramputihpleurotusostreatusdantepungkedelaihitamglycinemaxlmerrildenganbinderisolatproteinkedelaidanfillertapioka AT irsrikanonims karakteristiksosisanalogdarijamurtiramputihpleurotusostreatusdantepungkedelaihitamglycinemaxlmerrildenganbinderisolatproteinkedelaidanfillertapioka |