Pengaruh Substitusi Daging Ayam (Gallus domesticus) dengan Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Mutu Dimsum”.

Juansyah, Riski totti (2025) Pengaruh Substitusi Daging Ayam (Gallus domesticus) dengan Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Mutu Dimsum”. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Abstrak-Penelitian ini bertujuan untuk mengetahui Pengaruh substitusi daging ayam (Gallus domesticus) dengan jamur tiram putih (Pleurotus ostreatus) terhadap mutu dimsum, dan mengetahui taraf substitusi daging ayam dengan jamur tiram putih yang tepat berdasarkan mutu dimsum. Rancangan penelitian ini menggunakan analisis data dengan Rancangan Acak Lengkap (RAL), dengan satu faktor perlakuan yaitu substitusi daging ayam dengan jamur tiram putih dan terdiri dari empat taraf perlakuan 60%:40%, 70%:30%, 80%:20%, dan 90%:10%. Setiap perlakuan dilakukan dengan lima kali pengulangan terhadap setiap perlakuan. Hasil penelitian substitusi daging ayam dengan jamur tiram putih dimsum berpengaruh nyata terhadap kadar air dan protein dimsum namun tidak berbeda nyata terhadap kadar lemak, kadar abu serta mutu sensori seperti penampakan, bau, rasa, tekstur dan lendir dimsum. Substitusi daging ayam dengan jamur tiram putih pada dimsum yang tepat ialah dengan perlakuan 60% daging ayam : 40% jamur tiram putih pada keseluruhan yaitu dengan bobot 26. Uji protein 9,36%. kadar lemak 3,09%, kadar abu 2,32%, kadar air 69,20%, dan uji sensori terhadap 25 panelis dengan rata-rata pada uji sensori penampakan 7,88 (Cukup cerah-cerah sesuai spesifik), bau 8,52 (Netral-spesifikasi produk), uji rasa 8,60 (Netral-spesifikasi produk), uji tekstur 8,12 (Lembut, kompak) dan uji lendir 8,68 (Tidak ada). Kata Kunci – Dimsum, Daging Ayam, Jamur Tiram Putih. Abstract-This study aims to determine the effect of substitution of chicken meat (Gallus domesticus) with white oyster mushrooms (Pleurotus ostreatus) on the quality of dimsum, and to determine the level of substitution of chicken meat with white oyster mushrooms that is appropriate based on the quality of dimsum. The design of this study used data analysis with a Completely Randomized Design (CRD), with one treatment factor, namely substitution of chicken meat with white oyster mushrooms and consisting of four treatment levels of 60%: 40%, 70%: 30%, 80%: 20%, and 90%: 10%. Each treatment was carried out with five repetitions for each treatment. The results of the study of substitution of chicken meat with white oyster mushrooms in dimsum had a significant effect on the water and protein content of dimsum but were not significantly different from the fat content, ash content and sensory quality such as appearance, odor, taste, texture and mucus of dimsum. The right substitution of chicken meat with white oyster mushrooms in dimsum is with the treatment of 60% chicken meat: 40% white oyster mushrooms in total, namely with a weight of 26. Protein test 9.36%. fat content 3.09%, ash content 2.32%, water content 69.20%, and sensory test on 25 panelists with an average on the sensory test appearance 7.88 (Quite bright-bright according to specifications), odor 8.52 (Neutral-product specifications), taste test 8.60 (Neutral-product specifications), texture test 8.12 (Soft, compact) and mucus test 8.68 (None). Keywords – Dimsum, Chicken meat, White oyster mushrooms.

Type:	Thesis (S1)
Uncontrolled Keywords:	Dimsum, Daging Ayam, Jamur Tiram Putih.
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Pertanian
Depositing User:	JUANSYAH
Date Deposited:	22 Apr 2025 02:41
Last Modified:	22 Apr 2025 02:41
URI:	https://repository.unja.ac.id/id/eprint/77634

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