Chicken meatball, Organoleptic, NILAI UJI ORGANOLEPTIK BAKSO AYAM DENGAN PENAMBAHAN JAMUR TIRAM SEGAR (Pleurotus ostreatus sp.)

ORGANOLEPTIC TEST VALUE OF CHICKEN MEAT WITH THE ADDITION OF FRESH OYSTER MUSHROOM (Pleurotus ostreatus sp.)

Abstract

The aim of the study was to determine the effect of adding oyster mushrooms (Pleurotus ostreatus sp) to the organoleptic value of broiler chicken meatballs. The design for making meatball dough used was the Ral Randomized Design (CRD) with 4 treatments (0%, 10%, 20% and 30%) and 3 replications and for the hedonic organoleptic test using 30 moderately trained panelists as replicates. The indicators used are aroma, taste, texture and color. The collected data were analyzed using Anova. The results showed that the addition of oyster mushrooms did not have a significant effect (P˃0.05) on the color, taste, aroma and texture of broiler chicken meatballs and the addition of oyster mushrooms up to 30% of the weight of chicken meat did not have a negative effect so that it was accepted by the general public. The average of the four treatments (P0, P1, P2 and P3) had color preferences of 3.27 (liked enough), 3.40 (liked enough), 3.63 (liked), 3.83 (liked). The taste preferences were 3.43 (like enough), 3.57 (liked), 3.37 (liked enough), 3.37 (liked enough). Aroma's likes were 3.50 (like), 3.20 (like enough), 3.40 (like enough), 3.50 (like). The texture likes were 3.33 (liked enough), 3.13 (liked enough), 3.10 (liked enough), 3.43 (liked enough). The acceptability of meatballs with 30% oyster mushroom treatment has the highest value because the more mushrooms used will affect the texture of the resulting meatball product. The more mushroom composition used compared to the use of meat, will reduce the level of hardness of the meatballs.

It is necessary to do further research on the addition of oyster mushrooms in the form of fresh or flour in other processed meat products.

Key words : Chicken meatball, Organoleptic, Oyster mushroom.