Pemanfaatan Tepung-Daging Tulang Leher Ayam Pedaging pada Sup Instan Jamur Tiram Putih (Pleuretus ostreatus)

Abstract

Chicken Neck Bone-Flesh flour has a quite high protein and calcium content. Therefore, it can be utilized on low protein and calcium food product. Instant soup is a product which is made from meat, fish, vegetable, cereal, and the other mixture with, or without any additional permitted element. The usage of chicken neck boneflesh on oyster instant soup can increase the protein and calcium content in oyster instant soup. The objective of this research was to study the nutrition content, physical character, and of instant oyster soup by the addition of chicken neck bone-flesh flour. The research plan was using linear pattern Complete Random Plan (RAL) with 4 times repetition. 0%, 5%, 10%, and 15% flour was added into 4 different soups mixture. When a significant difference occurred on variant examination, it has to be followed by Duncan Test. Organoleptic data were analyzed non-parametricstatistically by Kruskal Wallis Test. If the result gives a significant difference, it followed by mean comparison rank test which is developed by Gibbons. Varian Analysis result showed that the addition of the flour into instant oyster soup was having a significant effect toward moisture and ash content. However, the effect to phosphorus and carbohydrate wasn’t significant. The result of physical test about instant soup viscosity showed that the highest viscosity, 1562cP, was obtained on the 15% flour addition. Organoleptic test results weren’t equal on some parameters. It showed a large difference on color and aroma, a quite significant difference on taste and general acceptance, but there was no difference in texture and viscosity.