Melola Discovery

← Melola Discovery

Jurnal

KAJIAN KUALITAS BAKSO NABATI FORMULASI JAMUR TIRAM (Pleurotus ostreatus) DENGAN PENAMBAHAN DAUN BAYAM (Amaranthus) DAN TEPUNG WIKAU MAOMBO SEBAGAI PRODUK PANGAN FUGSIONAL

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 5 (2018)

DOI
10.33772/jstp.v3i5.5221
ISSN
2527-6271
Published
2018-12-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The aim of this study was to determine the effect of oyster mushroom formulations with the addition of spinach leaves and Wikau maombo flour on the sensory assessment of vegetable meatball products. This study used a Completely Randomized Design (CRD) consisting of 5 types of treatments (the addition of oyster mushrooms, spinach leaves and wikau maombo flour) with formulations N1, N2, N3, N4, and N5 samples. In the organoleptic test the color parameters did not significantly affect the aroma and taste parameters and significantly affect on the texture parameters. The content of water, ash, protein, fat and carbohydrate in N1 and N4 samples were 50.98%, 49.81%, 2.41%, 3.07%, 11.90%, 10.25%, 2.20%; 1.53% and 30.11%; 35.75%, respectively. Vegetable meatballs with oyster mushroom formulation with the addition of spinach leaves and wikau maombo flour had nutritional value according to SNI standards and can be received (preferred) by the panelists based on organoleptic assessment. Keywords:Oyster mushrooms, spinach, wikau maombo, vegetable meatballs. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi jamur tiram dengan penambahan daun bayam dan tepung wikau maombo terhadap penilaian sensoris produk bakso nabati. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan (penambahan jamur tiram, daun bayam dan tepung wikau maombo) dengan formulasi N1, N2, N3, N4, dan N5. Pada uji organoleptik parameter warna tidak berpengaruh nyata pada parameter aroma dan rasa serta berpengaruh nyata pada parameter tekstur. Nilai kadar air, abu, protein, lemak dan kadar karbohidrat pada sampel N1 dan N4 berturut-turut sebesar 50,98%;49,81%, 2,41%;3,07%, 11,90%;10,25%, 2,20%;1,53% dan 30,11%;35,75%. Bakso nabati formulasi jamur tiram dengan penambahan daun bayam dan tepung wikau maombo memiliki nilai gizi sesuai standar SNI dan dapat terima (disukai) oleh panelis berdasarkan penilaian organoleptik. Kata kunci: Jamur tiram, Bayam,Wikau maombo, Bakso nabati

Collaboration network of the authors

40 authors · 137 co-authorship links · 2 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo15
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
RH Fitri FaradillaAffiliation unknown12
Asnani AsnaniAffiliation unknown11
Hermanto HermantoUniversitas Halu Oleo10
Tamrin TamrinUniversitas Halu Oleo8
Andi KhaeruniUniversitas Halu Oleo7
Restu LibrianiAffiliation unknown6
LA KARIMUNAUniversitas Halu Oleo6
Mariani. LAffiliation unknown4
Nur AsyikUniversitas Halu Oleo3
La Ode HuliAffiliation unknown2
Laode Muhamad Hazairin NadiaAffiliation unknown2
Sarinah SarinahAffiliation unknown2
faris takzimAffiliation unknown2
Abdu Rahman BacoAffiliation unknown2
Fitrianingsih FitrianingsihGunadarma University2
Prima Endang SusilowatiAffiliation unknown2
KHAIRUN NISAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Djukrana WahabAffiliation unknown1
LIANTO -Affiliation unknown1
Safitri YaniAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Yusra YusraAffiliation unknown1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
Mohamad Nuh IbrahimAffiliation unknown1
Dina DinaAffiliation unknown1
Andi DarmawantoAffiliation unknown1
Arniati JohanAffiliation unknown1
Kobajashi Togo IsamuAffiliation unknown1
Nurfila NurfilaAffiliation unknown1
Safitra SafitraAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">KAJIAN KUALITAS BAKSO NABATI FORMULASI JAMUR TIRAM (Pleurotus ostreatus) DENGAN PENAMBAHAN DAUN BAYAM (Amaranthus) DAN TEPUNG WIKAU MAOMBO SEBAGAI PRODUK PANGAN FUGSIONAL</dc:title>
	<dc:creator>Ahmad, Siska</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>rejeki, sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The aim of this study was to determine the effect of oyster mushroom formulations with the addition of spinach leaves and Wikau maombo flour on the sensory assessment of vegetable meatball products. This study used a Completely Randomized Design (CRD) consisting of 5 types of treatments (the addition of oyster mushrooms, spinach leaves and wikau maombo flour) with formulations N1, N2, N3, N4, and N5 samples. In the organoleptic test the color parameters did not significantly affect the aroma and taste parameters and significantly affect on the texture parameters. The content of water, ash, protein, fat and carbohydrate in N1 and N4 samples were 50.98%, 49.81%, 2.41%, 3.07%, 11.90%, 10.25% , 2.20%; 1.53% and 30.11%; 35.75%, respectively. Vegetable meatballs with oyster mushroom formulation with the addition of spinach leaves and wikau maombo flour had nutritional value according to SNI standards and can be received (preferred) by the panelists based on organoleptic assessment. Keywords:Oyster mushrooms, spinach, wikau maombo, vegetable meatballs. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi jamur tiram dengan penambahan daun bayam dan tepung wikau maombo terhadap penilaian sensoris produk bakso nabati. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan (penambahan jamur tiram, daun bayam dan tepung wikau maombo) dengan formulasi N1, N2, N3, N4, dan N5. Pada uji organoleptik parameter warna tidak berpengaruh nyata pada parameter aroma dan rasa serta berpengaruh nyata pada parameter tekstur. Nilai kadar air, abu, protein, lemak dan kadar karbohidrat pada sampel N1 dan N4 berturut-turut sebesar 50,98%;49,81%, 2,41%;3,07%, 11,90%;10,25%, 2,20%;1,53% dan 30,11%;35,75%. Bakso nabati formulasi jamur tiram dengan penambahan daun bayam dan tepung wikau maombo memiliki nilai gizi sesuai standar SNI dan dapat terima (disukai) oleh panelis berdasarkan penilaian organoleptik. Kata kunci: Jamur tiram, Bayam,Wikau maombo, Bakso nabati</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-12-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5221</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i5.5221</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5221/3880</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>