ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN

<p>Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom (<em>Pleurotus ostreatus</em>) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was con...

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Autores principales:	Septi Rohmawati, Akhmad Mustofa, Yannie Asrie Widanti
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2019
Materias:	carrageenan, sausage, tempeh, white oyster mushroom Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/44862901472447989914e419b03aaf3a
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spelling	oai:doaj.org-article:44862901472447989914e419b03aaf3a2021-12-01T14:01:06ZANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN2685-42792715-422X10.33512/fsj.v1i1.6194https://doaj.org/article/44862901472447989914e419b03aaf3a2019-11-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/6194https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom (<em>Pleurotus ostreatus</em>) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was conducted to determine the chemical and sensory characteristics of sausage that are rich in fiber and received by consumers. This study used completely randomized design method (CRD) which consists of two factors. The first factor was the substitution of tempeh and white oyster mushroom with a ratio of 50:100; 75:75; 100:50. The second factor was the addition of carrageenan, including 4, 6 and 8 g. The chosen formulation was on the treatment of a comparison of 75 g of tempehh and 75 g of white oyster mushroom with the addition 6 g of carrageenan. The chemical properties of the analogue sausage was:14% of protein, 11.22% of fat, 44.24% of moisture, 6.02% of crude fiber, 2.37% of ash and 27.29% of total cabohydrate. While for sensory test color was 2.96, flavour tempeh 2.45, flavour of mushroom 1.74, texture of 2.55 and overall preference 2.45.</p>Septi RohmawatiAkhmad MustofaYannie Asrie WidantiDepartment of Food Technologyarticlecarrageenan, sausage, tempeh, white oyster mushroomFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 1, Iss 1, Pp 24-30 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	carrageenan, sausage, tempeh, white oyster mushroom Food processing and manufacture TP368-456
spellingShingle	carrageenan, sausage, tempeh, white oyster mushroom Food processing and manufacture TP368-456 Septi Rohmawati Akhmad Mustofa Yannie Asrie Widanti ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
description	<p>Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom (<em>Pleurotus ostreatus</em>) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was conducted to determine the chemical and sensory characteristics of sausage that are rich in fiber and received by consumers. This study used completely randomized design method (CRD) which consists of two factors. The first factor was the substitution of tempeh and white oyster mushroom with a ratio of 50:100; 75:75; 100:50. The second factor was the addition of carrageenan, including 4, 6 and 8 g. The chosen formulation was on the treatment of a comparison of 75 g of tempehh and 75 g of white oyster mushroom with the addition 6 g of carrageenan. The chemical properties of the analogue sausage was:14% of protein, 11.22% of fat, 44.24% of moisture, 6.02% of crude fiber, 2.37% of ash and 27.29% of total cabohydrate. While for sensory test color was 2.96, flavour tempeh 2.45, flavour of mushroom 1.74, texture of 2.55 and overall preference 2.45.</p>
format	article
author	Septi Rohmawati Akhmad Mustofa Yannie Asrie Widanti
author_facet	Septi Rohmawati Akhmad Mustofa Yannie Asrie Widanti
author_sort	Septi Rohmawati
title	ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
title_short	ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
title_full	ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
title_fullStr	ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
title_full_unstemmed	ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
title_sort	analogue sausage formulation of tempeh-white oyster mushrooms (pleurotus ostreatus) with the addition of carrageenan
publisher	Department of Food Technology
publishDate	2019
url	https://doaj.org/article/44862901472447989914e419b03aaf3a
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ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN

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