Fortification of Tempeh Flour on the Chemical and Organoleptic Properties of Oyster Mushroom Nuggets

E. Basuki, I W. Sweca Yasa and N. Rahmayani
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E. Basuki: Faculty of Food Technology and Agro-Industry, University of Mataram Indonesia
I W. Sweca Yasa: Faculty of Food Technology and Agro-Industry, University of Mataram Indonesia
N. Rahmayani: Faculty of Food Technology and Agro-Industry, University of Mataram Indonesia

International Journal of Research and Innovation in Applied Science, 2021, vol. 6, issue 7, 17-21

Abstract: The purpose of this study was to determine the effect of fortification of tempeh flour to the chemical and organoleptic properties of oyster mushroom nuggets. Randomized Block Design (RBD) with a single factor and triplicate in order to obtain 18 experimental samples was used as experimental design. The treatments ratio of of tempeh flour to the oyster mushroom are as follows:, P1 (30% : 70%), P2 (40: 60%), P3 (50%: 50%) , P4 (60% : 40%), P5( 70%: 30%), and P6 ( 80%: 20%). The parameters to be observed included moisture, fat, protein and organoleptic (taste, color, texture and aroma). Observation data were tested by ANOVA at 5% significance levels and continued by Honestly Significant Difference (HSD) with the same significant level. The results showed that fortification of tempeh flour had a significant effect on all chemical and organoleptic of the nuggets. The treatment of fortified tempeh flour ratio 80%: Oyster mushroom 20% is the best treatment for the chemical quality of nuggets (40.8% moisture content, 10.39% fat content and 13.86% protein content). As well as for the organoleptic quality, the prereferable ratio of 60% tempeh flour: 40% oyster mushrooms.

Date: 2021
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