| dc.description.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. | en_US |
