Sensory Evaluation, Protein Digestibility, and Soluble Protein Content of Beef Meatballs Substituted with Oyster Mushrooms (Pleurotus ostreatus

Abstract

Oyster mushrooms (Pleurotus ostreatus) are one of the preferred sources of plant protein. This is a nutritious food alternative with a combination of cheaper prices than beef as meatballs. The study aimed to sensory evaluate, protein digestibility, and soluble proteins of beef meatball substituted by oyster mushrooms. Samples with four treatments were beef and mushroom ratios of 100:0 (control), 75:25 (F1), 25:75 (F2), 0:100 (F3). The data obtained were analyzed using One Way Anova and followed by the Duncan Multiple Range Test (DMRT). The results of the sensory evaluation data showed that the p-value was significantly different (p<0.05) between 1.8-3.6 from the aspect of taste, aroma, and texture that had no significant difference, on the contrary from the aspect of color. Meanwhile, protein digestibility had a significant difference with the best F2 formula with a value of 41. In contrast, soluble proteins delivered the best formula was sample k with a value of 2.0. The best formula for sensory evaluation was meatballs with beef dominant. While the digestibility of protein increases and lowers dissolved protein with the addition of oyster mushrooms.