The objective of this research was to find a right ratio between the white
oyster mushroom with tempeh flour and the addition of water in the production of
mushroom sausage. The benefits from this research result is the existence of
alternative from vegetable material as a substitution of meat in the production of
sausage, develop products from white oyster mushroom and tempeh that have
higher economic value, add insight and knowledge of researchers and become a
diversified food product.
The experimental design used in the study is a randomized block design
with 3x3 factorial pattern on three replications followed by Duncan's test for
significantly different factors. Experiment variable consist of ratio between white
oyster mushroom with tempeh flour (75%: 25%, 50%: 50% and 25%: 75%) and the
addition of cold water (20%, 25% and 30%).
The main research results indicate that the ratio of white oyster mushrooms
with tempeh flour affect the color, moisture content, protein content, fat content and
the hardness of mushrooms sausage. The addition of water affects the smell, texture,
moisture content, protein content, fat content and violence sausage mushrooms. The
interaction of the ratio between white oyster mushrooms with tempeh flour and
addition of water only affect the water content of mushroom sausage. The best result
produce from 75%:25% ratio between white oyster mushroom with tempeh flour
and 20% concentration of water added, resulted 60.06% water content, 2.48% of
ash content, 14.10% protein content, 6.15% fat content and 12.59 mm/sec/50gram
hardness.
Keywords: white oyster mushroom, tempeh flour, sausag
