Nugget is a practical alternative fast food because it only takes a little time (1 – 3 minutes), the nugget is cooked half-baked at the initial treatment. Straw mushroom is a commonly used ingredient in making vegetarian nuggets. Some of the treatments for improving sensory acceptance (color, flavor, aroma, and texture) have done vegetarian nuggets. The study aims to find out the addition of cassava leaf powder against the sensory properties of the mushroom nuggets. This research is a single-factor study (the formulation of wheat flour (TT) and cassava leaf powder (DSB)) which is compiled in the complete random draft. Formulas TT: DSB in percent are 25:75, 50:50, and 75:25. Each treatment is repeated three times. The Data obtained was analyzed by Friedman's test followed by a BNJ test. The results showed that TT formulations: DSB give a significant effect on the hedonic sensory of the vegan nugget for flavor (p = 0.028), but did not have a significant effect for color (p = 0.291), aroma (p = 0.154), and texture (p = 0.902). TT formulations: DSB give a significant effect on all the sensory hedonic quality attributes of the vegan nugget for color (p = 0.014), flavor (p = 0.003), aroma (p = 0.001), and texture (p = 0.000).

Author Name: Chardina Dianovita, Praseptia Gardiarini

URL: View PDF

Keywords: Mushroom, cassava leaf powder, nugget

ISSN: 2685-3590

EISSN: 2685-3604

EOI/DOI: /jtaf.1.2.2019.2848.74-78

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