THE EFFECT OF ADDING TEMPE FLOUR AND TIME OF PROLONG BOILING ON THE QUALITY OF THE OYSTER MUSHROOM SAUSAG ( PLEUROTUS OSTREATUS)

Abstract

The research on the effect of adding tempe flour and time of prolong boiling on the quality of the oyster mushroom sausage ( pleurotus ostreatus) with Design Random Complete Method with two (2) replications. Factor I is the concentration of tempe flour that is: K₁=5%, K₂=10%, K₃=15%, K₄=20%. Factor II is long boiling (L) consisting of four levels, that is: L₁ = 15 minute, L₂ = 20 minute, L₃ = 25 minute, dan L₄ = 30 minute. The parameters observed: protein, water content, texture, organoleptic aroma and flavor. The statistical analysis was obtained, that Consentration tempe flour providing highly significant effect (P<0.01) to protein, water content, texture, organolepticaroma and flavor. The long boiling providing highly significant effect (P<0.01) to water content, texture,organoleptic aroma, and flavor and had no significant effect (P>0.05) to protein.

Keyword: Sausage, Oyster Mushroom, Tempe Flour, Time of Prolong Boiling