KADAR PROTEIN BAKSO DAGING AYAM BROILER DENGAN PENAMBAHAN JAMUR TIRAM

Abstract

Experimental research to determine broiler chicken meatballs' protein content with oyster mushrooms was carried out for two months, from September to October 2020. The study was divided into two stages, namely the preparation stage and the research stage. The preparation stage was making meatball dough with four levels of adding oyster mushrooms which were carried out in the Animal Science Laboratory of UNW Mataram. The research stage was to analyze the protein content of meatball samples in INMT Laboratory of UNRAM. The research stage was to analyze the protein based on AOAC (2005). The experimental design, namely CRD, consisted of four treatments: the addition of oyster mushrooms from the weight of broiler meats and three replications. The variable measured was the protein content of the meatball. The data obtained were analyzed using ANOVA and LSD test. The results showed that oyster mushrooms to broiler chicken meatballs had a significant effect on protein content. The addition of oyster mushrooms (Pleurotus ostreatus) is inversely proportional to broiler chicken meatballs' protein content. The highest protein content (5.37%) on broiler chicken meatballs with the addition of oyster mushrooms there is an addition of oyster mushrooms as much as 10% of the weight of broiler chicken meat