PRODUCTION NUGGET Of WHITE OYSTER MUSHROOM WITH ADDITION OF SNAKEHEAD FISH

Abstract

The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of snakehead fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG₁ (100% white oyster mushroom : 0% snakehead fish), TG₂ (90% white oyster mushroom: 10% snakehead fish), TG₃ (80% white oyster mushroom: 20% snakehead fish), TG₄ (70% white oyster mushroom : 30% snakehead fish). Data obtained were analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%. Result showed that the combination of white oyster mushroom and snakehead fish significantly affected moisture, ash, fat, protein, and fiber, and descriptive sensory assessment such as colour, flavour, aroma and elasticity of nuggets. The best treatment was TG₄ (70% white oyster mushroom : 30% snakehead fish) with 54.91% moisture content, 1.71% ash, 12.62% fat, 35.24% protein, and 0.28% fiber. The overall sensory assessment of TG₄ treatment was favored by panelists with a description of yellowish white color, a taste typical of snakehead fish, a little bit of typical smell of snakehead fish and white oyster mushroom and chewy texture.