Pengaruh Penambahan Tepung Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Kualitas Kimia dan Sensoris Bakso Ayam Broiler

Reihan Diasatya Dharmawan, Dr. Ir. Endy Triyannanto, S. Pt., M.Eng., IPM., ASEAN Eng.

2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Bakso merupakan makanan yang banyak dikonsumsi oleh semua kalangan masyarakat di Indonesia. Secara umum, bakso mengandung bahan tambahan sintesis seperti Monosodium Glutamat (MSG) yang mampu menimbulkan dampak negatif terhadap kesehatan apabila dikonsumsi secara berlebihan. Penambahan zat aditif alami berupa jamur tiram merupakan salah satu alternatif pangan yang aman dikonsumsi dalam jangka panjang dan mampu menggantikan peran MSG dalam pembuatan bakso. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung jamur tiram (Pleurotus ostreatus) sebagai sumber glutamat alami terhadap karakteristik kimia dan sensoris bakso ayam broiler Penelitian ini menggunakan analisis variansi pola searah dengan level tepung jamur tiram putih yang digunakan, yaitu 0%, 1%, 2%, 3%, dan 4%. Parameter yang diamati meliputi kadar air, kadar protein, kadar lemak, serta uji organoleptik (warna, aroma, rasa, tekstur, dan kekenyalan). Data dianalisis untuk melihat pengaruh perlakuan terhadap kualitas kimia dan sensoris bakso ayam broiler. Penambahan tepung jamur tiram putih dalam bakso ayam broiler tidak berpengaruh nyata (P>0,05) terhadap kadar kolagen dan kadar lemak bakso ayam broiler, namun memiliki pengaruh nyata terhadap kadar air dan kadar protein (P<0>

Meatballs are widely consumed by people of all age groups in Indonesia. In general, meatballs contain synthetic additives such as monosodium glutamate (MSG), which may have adverse health effects when consumed excessively. The addition of oyster mushroom as a natural food additive represents a safe long-term alternative and has the potential to replace the function of MSG in meatball production. This study aimed to determine the effect of adding oyster mushroom (Pleurotus ostreatus) powder as a natural source of glutamate on the chemical and sensory characteristics of broiler chicken meatballs. A one-way analysis of variance was employed using five levels of white oyster mushroom powder, namely 0%, 1%, 2%, 3%, and 4%. The observed parameters included moisture, protein, and fat contents, as well as organoleptic attributes (color, aroma, taste, texture, and chewiness). The data were analyzed to evaluate the effects of the treatments on the chemical and sensory quality of broiler chicken meatballs. The addition of white oyster mushroom powder had no significant effect (P>0.05) on the collagen and fat contents of the broiler chicken meatballs; however, it significantly affected the moisture and protein contents (P<0>

Kata Kunci : Bakso Ayam Broiler, Tepung Jamur Tiram Putih, Kualitas Kimia, Kualitas Sensoris