PENGARUH SUBSTITUSI JAMUR TIRAM (Pleurotus ostreatus) DALAM PEMBUATAN BAKSO DAGING TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

RAMANDA PUTRI UTARI, . (2025) PENGARUH SUBSTITUSI JAMUR TIRAM (Pleurotus ostreatus) DALAM PEMBUATAN BAKSO DAGING TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi jamur tiram dalam pembuatan bakso daging terhadap sifat fisik dan daya terima. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Januari 2023 - Juli 2025. Penelitian ini menggunakan metode eksperimen, bakso daging substitusi jamur tiram dibuat dengan tiga persentase 70%, 80%, dan 90%. Penilaian sifat fisik meliputi susut masak dan densitas. Sementara penilaian pada daya terima melibatkan 30 panelis agak terlatih dengan uji organoleptik meliputi aspek umami, rasa asin, aroma jamur tiram, aroma bakso daging, komposisi bumbu, keseragaman warna, warna, kekenyalan, kehalusan bagian dalam dan luar, liat, pori, kelembekkan, dan serat. Berdasarkan uji hipotesis pada sifat fisik aspek susut masak dan densitas bakso daging substitusi jamur tiram dengan uji Anova, terdapat pengaruh yang signifikan, sehingga dilannjutkan dengan uji Duncan. Pada aspek susut masak, Duncan Multiple Range Test (DMRT) menunjukkan bahwa bakso daging dengan substitusi jamur tiram 70% dengan 80% memiliki perbedaan nyata, sedangkan aspek densitas menunjukkan bahwa 70% dengan 90% memiliki perbedaan nyata. Berdasarkan uji hipotesis Friedman, terdapat pengaruh bakso daging substitusi jamur tiram terhadap daya terima konsumen pada aspek rasa asin, aroma bakso daging, komposisi bumbu, kekenyalan, kehalusan bagian dalam, liat, kelembekkan, dan serat. Hasil uji Tuckey’s menunjukkan bakso daging dengan substitusi jamur tiram 70% merupakan substitusi paling disukai. Berdasarkan uji sifat fisik dan uji daya terima konsumen bakso daging dengan substitusi jamur tiram, peneliti merekomendasikan persentase 70% pada pembuatan bakso daging substitusi jamur tiram.***** This study aims to analyze the effect of oyster mushroom substitution in meatball production on physical properties and consumer acceptability. The research was conducted at the Food Processing Laboratory, Department of Culinary Education, Universitas Negeri Jakarta. The research period began in January 2023 and ended in July 2025. This study employed an experimental method, where meatballs with oyster mushroom substitution were made in three percentage levels: 70%, 80%, and 90%. Physical property assessment included cooking loss and density. Meanwhile, consumer acceptability was evaluated by 30 semi-trained panelists through organoleptic tests, assessing attributes such as umami taste, saltiness, oyster mushroom aroma, meatball aroma, seasoning composition, color uniformity, color, chewiness, internal and external smoothness, toughness, porosity, softness, and fiber texture. Based on hypothesis testing of the physical properties using ANOVA, there was a significant effect observed, which was followed by Duncan’s Multiple Range Test (DMRT). For cooking loss, DMRT indicated a significant difference between the 70% and 80% substitution levels. For density, a significant difference was found between the 70% and 90% levels. Friedman's test showed that oyster mushroom substitution significantly affected consumer acceptability in attributes such as saltiness, meatball aroma, seasoning composition, chewiness, internal smoothness, toughness, softness, and fiber texture. Tukey’s test results indicated that the 70% oyster mushroom substitution level was the most preferred by the panelists. Based on the physical property test and consumer acceptability evaluation, the researcher recommends the 70% substitution level in the production of oyster mushroom-substituted meatballs.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. ; 2). Dr. Ari Fadiati, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Ramanda Putri Utari .
Date Deposited:	14 Aug 2025 03:33
Last Modified:	14 Aug 2025 03:33
URI:	http://repository.unj.ac.id/id/eprint/60800

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