FULFILLMENT OF PROTEIN NEEDS FROM PROCESSED OYSTER MUSHROOM BALLS (Pleurotus ostreatus) AND CELERY (Apium graveolens) AS A SOURCE OF PLANT PROTEIN
Main Article Content
Putra Rahmani*
Ellyna Hafizah
Rizky Febriyani Putri
The consumption of plant-based protein in Indonesia is comparatively higher than the consumption of animal-based protein, indicating a growing trend of substituting traditional meat-based ingredients with plant-based alternatives in dishes like meatballs. In order to address this shift and improve the nutritional value of the population's diet, researchers are exploring food diversification by incorporating oyster mushrooms and celery into meatball products. The objective of this study is to evaluate the impact of different ratios of oyster mushrooms (Pleurotus ostreatus) and celery (Apium graveolens) on the protein content and sensory qualities of plant-based meatballs. The research utilized a Randomized Complete Block Design (RCBD) with three different levels of celery addition in oyster mushroom meatballs: 0%, 10%, and 20%. Data analysis was conducted using SPSS software, employing the One-Way ANOVA test for normally distributed and homogenous data, and the Kruskal-Wallis test for non-normally distributed or heterogeneous data. The results indicated that the most favorable outcome was observed in formulation F2, which had a protein content of 9.700%, meeting the Indonesian National Standard for meatball products. Additionally, the addition of celery had a significant impact (p < 0.05) on the protein content.
Ardiani, Hasnabila Esti, Permatasari, Tria Astika Endah, & Sugiatmi, Sugiatmi. (2021). Obesitas, pola diet, dan aktifitas fisik dalam penanganan diabetes melitus pada masa pandemi COVID-19. Muhammadiyah Journal of Nutrition and Food Science (MJNF), 2(1), 1–12.
Candra, Fitria Nurika, Riyadi, Putut Har, & Wijayanti, Ima. (2014). Pemanfaatan karagenan (Euchema cottoni) sebagai emulsifier terhadap kestabilan bakso ikan nila (Oreochromis nilotichus) pada penyimpanan suhu dingin. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(1), 167–176.
Febriana. (2019). 想要的玩具 1 件 想要的书 1 本 游玩 1 天 迪士尼动画 电影 1 部. Analisis Kadar Polifenol Dan Aktivitas Antioksidan Yang Terdaoat Pada Ekstrak Buah : Studi Kepustakaan, vol 8, No(2), 120.
Gusnadi, Dendi, Taufiq, Riza, & Baharta, Edwin. (2021). Uji Organoleptik dan Daya Terima pada Produk Mousse Berbasis Tapai Singkong sebagai Komoditi UMKM di Kabupaten Bandung. Jurnal Inovasi Penelitian, 1(12), 2883–2888.
Lamusu, Darni. (2018). Uji Organoleptik. Jurnal Pengolahan Pangan, 3(1), 9–15.
Merah, Bawang. (2010). ( the Perceived Quality Analysis of Insecticide Product At Union. X(2).
Naozuka, Juliana, & Oliveirab, Pedro V. (2012). Cooking effects on iron and proteins content of beans (Phaseolus vulgaris L.) by GF AAS and MALDI-TOF MS. Journal of the Brazilian Chemical Society, 23(1), 156–162. https://doi.org/10.1590/S0103-50532012000100022
Puni, Nender, Nur, Rinto Muhammad, & Asy’ari, Asy’ari. (2020). Pengolahan Dan Uji Organoleptik Ikan Asin Di Desa Galo-Galo Kabupaten Pulau Morotai. Jurnal Enggano, 5(2), 122–131. https://doi.org/10.31186/jenggano.5.2.122-131
S. Sudarmadji, B. Haryono &. Suhardi. (1997). Prosedur Analisa Untuk Bahan Makanan dan Pertanian. Yogyakarta: Liberty.
Setiawan, Kukuh. (2019). Buku ajar metodologi penelitian (anova satu arah). Universitas Lampung.
Sipahutar, Yuliati Hotmauli, Ma’roef, Ahadin F. F., Febrianti, Asri A., Nur, Cakra, Savitri, Noviatun, & Utami, Selvya P. (2021). Karakteristik Sosis Ikan Nila (Oreochromis niloticus) dengan Penambahan Tepung Rumput Laut (Gracilaria sp). Jurnal Penyuluhan Perikanan Dan Kelautan, 15(1), 69–84. https://doi.org/10.33378/jppik.v15i1.236
Suryani, Nany, Maulidah, & Rahayu, Ristiyanti. (2014). Pengaruh proporsi jamur tiram putih (Pleurotus ostreatus) terhadap kandungan protein, kalsium dan daya terima bakso jamur. Jurkessia, 4(2), 28–35.
Trihaditia, Riza. (2016). Organoleptik Aroma Dan Rasa Produk Teh Rambut. Jurnal Agroscience Volume, 6(No.1), 20–29.
Verma, Rajesh, & Bashir, Makhmoor. (2018). Article · December 2015. 09(01), 8–20.
Winarno, F. .. (2004). Kimia Pangan dan Gizi. Jakarta: PT. Gramedia.
Yuarni, Desi, Kadirman, Kadirman, & Jamaluddin P, Jamaluddin P. (2018). Laju Perubahan Kadar Air, Kadar Protein Dan Uji Organoleptik Ikan Lele Asin Menggunakan Alat Pengering Kabinet (Cabinet Dryer) Dengan Suhu Terkontrol. Jurnal Pendidikan Teknologi Pertanian, 1(1), 12. https://doi.org/10.26858/jptp.v1i1.5139
Yusasrini, Ni Luh Ari, & Ekawati, I. Gusti Ayu. (2018). Pengaruh Perbandingan Tepung Kacang Hijau (Vigna Radiata) Dan Terigu Terhadap Karakteristik Bakso Analog.