Analysis Proximate and Iron Content in Beef Meatball Substituted by Oyster Mushrooms (Pleurotus ostreatus)

Abstract

Meatballs were generally made using beef and starch flour, but the expensive price of beef makes meatballs a food that is difficult to afford for people with low economic levels. The selection of oyster mushrooms as an ingredient in the manufacture of meatballs meant to achieve higher nutritional content with an affordable price. This study aimed to find out the nutritional value and iron content of oyster mushroom meatballs. This study used an experimental method with 4 formulations that include variations in the concentration of beef: oyster mushrooms K 100%:0%, F1 75%:25%, F3 25%:75%, F3 0%:100%. This study used a complete randomized design method. Data analysis was used ONE WAY ANOVA and advanced analysis with Duncan multiple test range.  ONE WAY ANOVA analysis showed that there were differences in nutritional value and iron content in four formulations in beef meatball substituted by oyster mushroom. Advanced analysis with Duncan multiple test range showed a noticeable difference in the levels of protein, water, ash, fat, carbohydrates, and iron in beef meatball substituted by oyster mushroom.  The best formulation with nutritional and iron content was the control formulation with a 100% proportion of beef, with protein 11.04%, water 64.23%, ash 1.71%, fat 1.5%, carbohydrates 21.50%, and iron 67.72 mg. The study concluded that the best formulation with the highest nutritional and iron content was in the control treatment.