KARAKTERISTIK SENSORIS BAKSO DARI JAMUR ENOKI (Flammulina velutipes) VARIASI PENAMBAHAN TEPUNG TAPIOKA

Abstract

The aim of this research was to determine the effect of variations in the addition of tapioca flour on the sensory characteristics, protein content and water content of enoki mushroom meatballs, variations in the addition of tapioca flour. This study used a completely randomized design (CRD) with three treatments and three replications. The first treatment was P1 with the addition of 40% tapioca flour, the second treatment P2 with the addition of 50% tapioca flour and the third treatment P3 with the addition of 60% tapioca flour. Tests carried out include sensory tests, protein content and water content. The result is that the taste, texture and aroma are not significantly different while the color is very significantly different. Based on the hedonic test, the panelists liked the enoki mushroom meatballs variation 1 (P1) the most, with the addition of 40% tapioca flour, the color of the meatballs was quite gray, the taste was quite savory, the texture was quite chewy, the aroma was quite mushroom-flavored. protein content of 1.48% and water content of 68.61%