Pengaruh Perbandingan Daging Ikan Gabus dengan Tepung Tapioka serta Penambahan Jamur Tiram Putih terhadap Mutu Bakso

Abstract

This study aims to determine the effect of the ratio of snakehead fish meat to tapioca flour and the addition of white oyster mushrooms, as well as their interaction, on meatball quality. This study was conducted using a completely randomized design (CRD) factorial method with two factors: the ratio of snakehead fish meat to tapioca flour (G): G1 (55% : 45%), G2 (70% : 30%), G3 (85% : 15%), and the addition of white oyster mushrooms (J): J1 (15%), J2 (20%), J3 (25%). The parameters tested in this study were moisture content, ash content, fat content, protein content, crude fiber content, water-holding capacity, and organoleptic testing (color, aroma, taste, texture, and overall acceptance). The results of the study showed that the ratio of snakehead fish meat to tapioca flour had a very significant effect (P<0.01) on moisture content, ash content, fat content, hedonic aroma, hedonic taste, hedonic texture, and hedonic general acceptance. The addition of white oyster mushrooms had a very significant effect on moisture content, ash content, protein content, crude fiber content, water-holding capacity, hedonic taste, hedonic texture, and general acceptability. The interaction between the ratio of snakehead fish meat with tapioca flour and the addition of white oyster mushrooms had a significant effect on moisture content, ash content, and general acceptability. The best treatment was found in G3J2 with a ratio of snakehead fish meat to tapioca flour of 85%:15% and white oyster mushrooms of 20%.