Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia

A. Alamsyah and E. Basuki
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A. Alamsyah: Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia
E. Basuki: Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia

International Journal of Latest Technology in Engineering, Management & Applied Science, 2025, vol. 14, issue 1, 134-139

Abstract: The objective of this study was to determine the proportion of MOCAF (Modified Cassava Flour) and rice flour that produced oyster’s mushroom nugget with the best chemical quality (moisture, ash and protein content) and sensory (color, texture and taste). Completely Randomized Design (CRD), consisting of six treatments (T1=MOCAF 10%:Rice Flour 30%:OM 60 %;T2=MOCAF 16%: Rice Flour 24%:OM 60 %;, T3=MOCAF 22%: Rice Flour 18%:OM 60%; T4=MOCAF 28%: Rice Flour 12%:OM 60%; T5= MOCAF 34%: Rice Flour 6%:OM 60%; T6=MOCAF 40%: Rice Flour 0%:60%) with triplicate. The results of this study showed that the ratio of MOCAF and rice flour that produced the best quality oyster mushroom nuggets for chemical parameters was T1=MOCAF 10%: 30% rice flour: 60% oyster mushroom (water content 61.92%, ash content 1.80 % and protein content of 3.60%, while the organoleptic parameters were T6=40% MOCAF: 0% rice flour: 60% oyster’s mushrooms (color , taste and texture are preferred by the panelists).

Date: 2025
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