FORMULASI SOSIS ANALOG SUMBER PROTEIN BERBASIS TEMPE DAN JAMUR TIRAM SEBAGAI PANGAN FUNGSIONAL KAYA SERAT PANGAN

  • Dewi Pratiwi Ambari Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680
  • Faisal Anwar Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680
  • Evy Damayanthi Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680
Keywords: dietary fiber, oyster mushroom, protein, sausage, tempeh

Abstract

The purpose of this study was to develop formula of sausage based on tempeh flour with the addition of oyster mushroom (Pleurotus ostreatus) as functional food rich in protein and dietary fiber as healthy snack product for children. Sausage was formulated by addition of oyster mushroom used trial and error method. A selected formula was determined based on semi trained panelist preference. Acceptance of the selected sausage formula was examine by children using hedonic test. The contribution of protein and dietary fiber contained in sausage per serving size (50 g) was calculated for general consumer. The accepted sausage with 20% oyster mushroom addition contained 24% of protein and can be claimed as source of protein and 7.64 g of dietary fiber per 100 g and can be claimed rich in dietary fiber.

 

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Published
2014-08-12
How to Cite
Ambari, D. P., Anwar, F., & Damayanthi, E. (2014). FORMULASI SOSIS ANALOG SUMBER PROTEIN BERBASIS TEMPE DAN JAMUR TIRAM SEBAGAI PANGAN FUNGSIONAL KAYA SERAT PANGAN. Jurnal Gizi Dan Pangan, 9(1). https://doi.org/10.25182/jgp.2014.9.1.%p
Section
Articles