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The Effect of White Oyster Mushroom (Pleurotus ostreatus) Addubg on The Quality of Unproductive Quail (Coturnixcoturnix japonica) Abon Shredded Meat

Author: Salam N. Aritonang, Allismawita, Siti N. Dahlia
Date: August 30,2019 Hits: 257


The research is the effect of white oyster mushroom (Pleurotus ostreatus) adding on the quality of Abon from unproductive quail. This study aim to utilizing quail meat into a preferred food and cheap price. Unproductive quail is a quail no longer in production and are generally 2.5 years old and a meat is tough. To increase the value of unproductivequail (Coturnixcoturnix japonica) we can process it into another products that high nutritional such as Abon. Abon known as typical Indonesian food made from meat cutlet and its price is expensive. To suppress the price of Abon to be inexpensive in its manufacture can be added with a mixture of vegetable such as white oyster mushroom (Pleurotus ostreatus) that taste like meat. In this study was used of 4000 g of unproductive quails meat and 600 g of white oyster mushroom (Pleurotusostreatus). The method use in this research is an experiment with Block Randomized Design (BRD) which consist of five treatments and four replications. The treatments are the adding of white oyster mushroom as much as 0 % (A), 10 % (B), 20 % (C) and 30 % (D). The variable was observed the content of moisture, protein, fat and the texture of unproductive quails Abon. The result of this research indicated that the adding of white oyster mushroom increased moisture and decreased a protein significantly (P < 0.01) but didn’t affected of fat and texture of unproductive quails Abon. Although the protein content decreases, it is still at the Abon quality recommended by the Indonesian National Standard for Abon. The adding of white oyster mushroom up to 30 % in this research was permitted to produce unproductive quails Abon.


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The Effect of White Oyster Mushroom (Pleurotus ostreatus) Addubg on The Quality of Unproductive Quail (Coturnixcoturnix japonica) Abon Shredded Meat

Salam N. Aritonang, Allismawita, Siti Nur Dahlia  
Animal Science Faculty, Andalas University Kampus Unand Limau Manis Padang

*Corresponding author: Salam N. Aritonang, Allismawita, Siti N. Dahlia 
Email: sn_aritonang@yahoo.com

How to cite this paper: Aritonang, S.N., Allismawita, Dahlia, S.N. (2019) The Effect of  White Oyster Mushroom (Pleurotus ostreatus) Addubg on The Quality of Unproductive Quail (Coturnixcoturnix japonica) Abon Shredded Meat. International  Journal  of  Food  Science  and Agriculture, 3(3), 225-229. 
DOI: 10.26855/ijfsa.2019.09.012

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