Pemanfaatan Jamur Grigit Dalam Pembuatan Bakso Ikan Lele Dumbo

Irene Cahya Maharani, Vonny Setiaries Johan, Rahmayuni Rahmayuni


The purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, i.e. 90:10, 80:20, 70:30, and 60:40. The result showed that the ratio of dumbo catfish and split gill mushrooms had significantly affected moisture, ash, protein, fat, crude fiber, total plate number, as well as sensory characteristic of color, flavor, taste, and texture. Based on the result of this research the chosen treatment is 90:10 which have 64.65% moisture content, 1.21% ash content, 10.63% protein content, 0.92% fat content, 0.36% crude fiber content, 6,5 x 104 total plate number content and is preferred hedonically with a description of grayish white color, smelled of mushroom, mushroom and fish taste, and chewy texture.


Split gill mushrooms, dumbo catfish, meatballs

Full Text:



Article Metrics

Abstract view : 0 times
PDF - 0 times


  • There are currently no refbacks.

Creative Commons LicenseISSN: 1411-4623E-ISSN: 2460-4534
Copyright© 2009-2024 | ISSN: 2085-4927 | EISSN: 2442-7020 
JTIPI is licensed under a Creative Commons Attribution 4.0 International License.


Published by: 
Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala 

Supported by
Himpunan Profesi (patpi)

Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.

Online Submissions & Guidelines Editorial Policies | Contact Statistics Indexing | Citations