Zainuri, Zainuri The role of porang flour and oyster mushroom in providing quality vegetarian meatball. In: Proceeding of International Conference on Science and Technology (ICST).
|
Text
c12. The role of porang flour and oyster mushroom in providing quality veg meatball.pdf Download (96kB) | Preview |
Abstract
The demand for good quality vegetarian food is increasing nowadays. The aim of this paper is to discuss the role of porang flour in the characteristics of oyster mushrooms meatball to support the availability of good quality vegetarian foods. A trial was conducted to optimize the right concentration of porang flour that produced good quality oyster mushroom meatballs. Several quality parameters were assessed, including the protein content, fat content, texture, aroma, and taste. The results of this study revealed that oyster mushrooms produced nutritious meatballs and low-fat content. The data also indicated that the use of porang flour as a natural food additive for meatball processing is in the excellent texture of the oyster mushroom meatballs and had no adverse effect on the taste and aroma of the meatball products.
| Item Type: | Conference or Workshop Item (Speech) |
|---|---|
| Keywords (Kata Kunci): | Meatball; oyster mushroom; porang; quality |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Teknik |
| Depositing User: | Ir. Zainuri, M.App.Sc., Ph.D |
| Date Deposited: | 19 Jun 2023 04:05 |
| Last Modified: | 19 Jun 2023 04:05 |
| URI: | http://eprints.unram.ac.id/id/eprint/40073 |
Actions (login required)
 |
View Item |
