Pangastuti, Kharisma Diani (2023) INOVASI NUGGET JAMUR YANG DIFORTIFIKASI DAUN KELOR SEBAGAI SUMBER ANTIOKSIDAN (Rekomendasi untuk Sumber Belajar Berupa Booklet pada Subkonsep Peranan Fungi Kelas X SMA). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

The purpose of this study was to determine the effect of the type of mushroom on the product quality of mushroom nuggets fortified with Moringa leaves in terms of organoleptic parameters, nutrition, and level of antioxidant activity. This study used a completely randomized design (CRD) with one treatment factor (type of mushroom). The mushrooms used are oyster mushrooms, straw mushrooms, and enoki mushrooms. The results showed that all samples of mushroom nuggets were acceptable to the panelists, with levels of preference ranging from neutral to favorable. Mushroom nuggets fortified with Moringa leaves have a protein content of 14.9% -15.5% and a fat content of 8.7% -9.6%. The results of the data analysis showed that the control nuggets made from chicken meat were significantly different from all the nuggets treated with different types of mushrooms in the parameters of aroma, taste, and texture. However, the treatment of nuggets with different types of mushrooms did not show significant differences in the parameters of aroma, taste, and texture. The effects of different types of mushrooms on the protein and fat content of the nuggets were not significant (p > 0.05). The IC50 value of the antioxidant activity of mushroom nuggets fortified with Moringa leaves ranged from 5,5 ppm–34,5 ppm, with a very active category. The results of this study can be used as enrichment material in KD 4.7, which presents reports on the results of investigations on the diversity of mushrooms and their role in life, with the IPK presenting reports on the results of experiments on making nuggets with various types of mushrooms in booklet form.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor Khastini, Rida Oktorida 198110282008012017 Thesis advisor Hendriyani, Mila Ermila 197509192003122002
Additional Information:	Tujuan penelitian ini adalah mengetahui pengaruh jenis jamur terhadap kualitas produk nugget jamur yang difortifikasi daun kelor dengan parameter organoleptik, nutrisi, dan tingkat aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan satu faktor perlakuan (jenis jamur). Jamur yang digunakan adalah jamur tiram, jamur merang, dan jamur enoki. Hasil penelitian menunjukkan bahwa seluruh sampel nugget jamur dapat diterima oleh panelis dengan tingkat kesukaan mulai dari netral hingga suka. Nugget jamur yang difortifikasi daun kelor memiliki kadar protein sebesar 14,9%-15,5% dan kadar lemak sebesar 8,7%-9,6%. Hasil analisis data menunjukkan nugget kontrol yang berbahan dasar daging ayam berbeda nyata dengan seluruh sampel perlakuan nugget yang berbeda jenis jamur pada parameter aroma, rasa, dan tekstur. Akan tetapi, perlakuan nugget yang berbeda jenis jamurnya tidak menunjukkan perbedaan yang nyata parameter aroma, rasa, dan tekstur. Perbedaan jenis jamur terhadap kadar protein dan kadar lemak nugget tidak memberikan perbedaan yang nyata (p>0,05). Nilai IC50 aktivitas antioksidan nugget jamur yang difortifikasi daun kelor berkisar antara 5,5 ppm – 34,5 ppm dengan kategori sangat aktif. Hasil penelitian ini dapat dimanfaatkan sebagai materi pengayaan pada KD 4.7 menyajikan laporan hasil investigasi tentang keanekaragaman jamur dan peranannya dalam kehidupan dengan IPK menyajikan laporan hasil percobaan pembuatan nugget dengan variasi jenis jamur dalam bentuk booklet.
Subjects:	Q Science > Q Science (General)
Divisions:	02-Fakultas Keguruan dan Ilmu Pendidikan 02-Fakultas Keguruan dan Ilmu Pendidikan > 84205-Jurusan Pendidikan Biologi
Depositing User:	Mrs Kharisma Diani Pangastuti
Date Deposited:	16 May 2023 10:17
Last Modified:	16 May 2023 10:17
URI:	http://eprints.untirta.ac.id/id/eprint/24175

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