Sosis Analog Sumber Protein Berbasis Tempe dan Jamur Tiram sebagai Pangan Fungsional Kaya Serat Pangan
Ambari, Dewi Pratiwi
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Tempeh is one of Indonesia indigenous functional food which has good nutrient quality and relatively abundant. However, the utilization is still limited to simple processing so that the development of processed tempeh products is not optimal yet. One of the way to increase the utilization of tempeh is develop it become a sausage adding with oyster mushroom to complete the essential amino acid as a healthy food product for children. The purpose of this study was developed protein source analogue sausage formulation based on tempeh flour with the addition of oyster mushroom (Pleurotus ostreatus) as functional food rich in dietary fiber as healthy snack product for the children. The best formulation was chosen from organoleptic test is tempeh sausage with the addition of 20% oyster mushroom. The best formulation sausage contained 398 Kal energy, 14.40 g protein, and 7.64 g dietary fiber per 100 g so per serving size 50 g contained 199 Kal energi, 7.20 g protein, and 3.82 g dietary fiber. The best formulation sausage contained 24% of protein based on nurition information fact so it can be claimed source of protein and 7.64 g of dietary fiber per 100 g so it can be claimed rich indietary fiber.
- UT - Nutrition Science