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description Journal article public Pro Food

Pengaruh Penambahan Jamur Tiram Putih (Pleurotus Ostreatus)terhadap Kandungan Gizi Dan Sifat Organoleptik Bakso Ikan Nila (Oreochromis Niloticus) Wortel (Daucus Carota L)

Hari Hariadi, Yuni Rahimah
Published 2017

Abstract

Increased consumption of fish and vegetable expected to increasing fiber intake and protein in children. Meatballs are the favorite food of children. Tilapia is a local fish that can be processed into meatballs, as a substitute for the function of beef and to increase the consumption of fish. Carrots have advantages with other vegetables because it has a Beta-carotene otherwise it is rich in potassium (potasium) and fiber, to increase fiber in meatballs added white oyster mushroom. This study aims to know the effect of the addition white oyster mushrooms to the nutrient content and character organoleptik tilapia fish carrot meatballs. The design of study is Experiment. The treatment consisted of the addition of oyster mushroom 15%, 17.5% , 20% and 22,5%. The results showed that the addition of oyster mushroom 15% gives the characteristics of the best meatballs is Carbohydrates 25.56% , fat 2.31%, protein 11.76%, crude fiber 0.71% and the character organoleptik taste, color, texture aroma regular rate the panel until to not like. Keywords: carrot, meatballs, tilapia fish, white oyster mushroom  

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  • visibility 39 views
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