Siti Fathonah, Resitya Esi Ramadani
Semarang State University, Department of Family Welfare Education Kampus
Sekaran Gd E7 Gunung Pati, Semarang, Indonesia fathonah@mail.unnes.ac.id, resityaesi@yahoo.co.id
ABSTRACT
Oyster mushrooms have a texture and taste like meat, allowing to be made Dendeng. In order to increase protein content, it needs to be substituted with meat. The purpose of this research is to know the influence of substitution and the type of meat to the sensory quality, preference and the protein content of the oyster mushroom grind Dendeng. The experimental design used is a 2×2 factorial design, meat type factor (beef and chicken) and meat substitution (20 % and 40%). there are Beef 20 %, Beef 40%, Chicken 20 %, and Chicken 40 %. Data were analyzed by using factorial analysis and Duncan’s test. The research result shows substitution and meat type, and interaction substitution and meat type affect the sensory qualities of oyster mushroom grind Dendeng on color, flavor, and overall indicator. Oyster mushroom Grind Dendeng with 40% beef and chicken substitution and the use of beef in 20% and 40% substitutions gave significant differences in all sensory aspects. Conversely, oyster mushroom grind Dendeng with 20% beef and chicken substitution and the use of chicken meat in 20% and 40% substitution did not make a significant difference in all sensory aspects. Preference score is between 4.2 – 6.7 (maximum score 7), with the highest is on 40% beef substitution (S 40) with criteria of “like extremely”. The protein content in each sample is: Beef 20 %: 13.5% and Beef 40%: 17.7%, Chicken 20 %: 8.9%, and Chicken 40 %: 9.7%. Innovation of oyster mushroom grind Dendeng with 40% beef substitution can be used as a high protein source of side dish with protein content of 17.7% and is likeextremely.
KEYWORDS: grind dendeng, meat types, chicken meat, beef, oyster mushroom