ABSTRACT

RASNI. Comparative Effect of White Oyster Mushroom (Plerotus ostreatus) and Mangrove Crab (Scylla Seratta) on Protein Content, Fiber Content and Nugget Organoleptic Value. Faculty of Agriculture, Mulawarman University, 2022. (under the guidance of Marwati and Maulida Rachmawati)

Nuggets that are generally consumed are animal-based and currently there is no commercial vegetable-based one. Therefore, in this study using a vegetable base material, namely white oyster mushroom combined with mangrove crab. This study aims to determine the effect of the comparison of white oyster mushrooms and mud crab on protein content, fiber content and organoleptic value and find the comparison that is most preferred by the panelists.

This study was compiled using a Complete Randomized Design (CRD) with 1 treatment of white mushroom and brown crab formulations with 5 levels and 3 repetitions. The data obtained were analyzed with a variety that showed a difference at the 5% level, a further test was carried out with the least significant difference (LSD). Organoleptic test results data that have been obtained in the convention of interval scale data using the MSI method (Method of Successive Interval) are then analyzed with a variety of methods.

The results showed that the formulation of mushroom and coconut crab had a significant effect on protein content, fiber content and organoleptic levels. Based on organoleptichonics or wholedonyxyonic, the best treatment for texture, taste (inside and outside), color treatment 75% white green and 25% brown crab with a protein content of 17.60% and a fiber level of 4.65 with a sweet hedonistic assessment, very soft, sweet, sweet and rich, sweet and delicious
Keywords: Nugget, White Oyster Mushroom, Mangrove Crab


ABSTRAK
RASNI. Pengaruh Perbandingan Jamur Tiram Putih (Plerotus ostreatus) dan Kepiting Bakau (Scylla seratta) Terhadap Kadar Protein, Kadar Serat dan Nilai Organoleptik Nugget. Fakultas Pertanian Universitas Mulawarman, 2022 ( dibawah bimbingan Marwati dan Maulida Rachmawati)
Nugget yang umumnya dikonsumsi berbahan dasar hewani dan saat ini belum ada yang komersial berbahan dasar nabati. Oleh sebab itu pada penelitian ini menggunakan bahan dasar nabati yaitu jamur tiram putih yang dikombinasikan dengan kepiting bakau. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan jamur tiram putih dan kepiting bakau terhadap kadar protein , kadar serat dan nilai organoleptik serta mencari perbandingan yang paling disukai oleh panelis.
Penelitian ini disusun menggunakan Rancangan Acak Lengkap (RAL) dengan 1 perlakuan formulasi jamur tiram putih dan kepiting bakau dengan 5 taraf dan 3 kali ulangan. Data yang diperoleh dianalisis dengan sidik ragam yang menunjukkan perbedaan pada taraf 5 %, dilakukan uji lanjut dengan Beda Nyata Terkecil (BNT). Data hasil uji organoleptik yang sudah diperoleh di konvensi dari data skala interval menggunakan metode MSI (Method of Successive Interval) kemudian dianalisis dengan sidik ragam
Hasil penelitian menunjukkan bahwa formulasi jamur tiram dan kepiting bakau berpengaruh nyata terhadap kadar protein, kadar serat dan organoleptik yang dihasilkan. Berdasarkan organoleptik hedonik maupun mutu hedonik diperoleh perlakuan terbaik tesktur, rasa ( dalam dan luar), warna yaitu perlakuan 75 % jamur tiram putih dan 25% kepiting bakau dengan kadar protein sebeesar 17,60 % dan kadar serat 4, 65 dengan penilaian hedonik suka, sangat suka sangat suka dan mutu hedonik memilki tekstur agak kenyal, berasa jamur tiram putih dan kepiting bakau dan gurih serta berwarna orange keemasan.
Kata Kunci : Nugget, Jamur tiram, Kepiting Bakau