PERBEDAAN KANDUNGAN PROTEIN, ZAT BESI DAN DAYA TERIMA PADA PEMBUATAN BAKSO DEGAN PERBANDINGAN JAMUR TIRAM (PLEUROTUS Sp) DAN DAGING SAPI YANG BERBEDA

Abstract

This research to investigate the different of protein, iron contents and the acceptability meat balls treat with oyster mushroom and beef. Plan of this research use random sampling with four treatment and two time frequency. Treatment A comparison of oyster mushroom and beef (0:1), treatment B comparison of oyster mushroom and beef (1:1), treatment C comparison of oyster mushroom and beef (2:3) and treatment D comparison of oyster mushroom and beef (3:2). Iron content measured using colourimetry method, protein content measured using micro kjedhal method and the acceptability measured using one way anova test and friedmen test. The protein content of meat balls comparison of oyster mushroom and beef (0:1) is 13,57 gram%, comparison of oyster mushroom and beef (1:1) is 7,21 gram%, comparison of oyster mushroom and beef (2:3) is 6,14 gram% and comparison of oyster mushroom and beef (3:2) is 8,31 gram%. The iron content of meat balls comparison of oyster mushroom and beef (0:1) is 10,96 mg, comparison of oyster mushroom and beef (1:1) is 15,19 mg, comparison of oyster mushroom and beef (2:3) is 12,57 mg and comparison of oyster mushroom and beef (3:2) is 7,95 mg. The best meat balls acceptability is comparison of oyster mushroom and beef (3:2) because it had the best colour, flavour, taste and texture. From analysis with one way anova test had influence for protein and iron contents on comparison of oyster mushroom, but friedmen test had influence for acceptability on comparison of oyster mushroom (flavour, taste and texture). Weakness of oyster mushroom was this flavour so it needed more research to remove this flovour. Need of further research to study calcium level because beside protein and iron contents oyster mushroom also content calcium.