Amplang made from baung fish (Mystus nemurus) and white oyster mushroom (Pleurotus ostreatus)

Abstract

Amplang is one of the traditional snacks made from fish and is widely produced in East Kalimantan. Amplang processing using Baung fish and white oyster mushrooms is one form of modification in amplang processing. The aim of this study was to determine the effect of baung fish and white oyster mushroom formulations on chemical and sensory properties of amplang and to obtain the right formulation. The study used a Completely Randomized Design using a formulation of meat formulations of baung fish and white oyster mushrooms consisting of (100: 0), (90:10), (80:20), (70:30), (60:40) and ( 50:50) and repeated three times with proximate test and organoleptic test parameters. The results showed that the formulation of baung fish and white oyster mushroom significantly affected the moisture content, ash content, fat content, protein content, and carbohydrate content. Treatment with meat formulations of baung fish and white oyster mushrooms on 90:10 concentration gave the best results on moisture, ash, protein, fat, and carbohydrate contents are 1.38%, 20.86%, 33.05%, 43.37% in mg/100 g of ingredients, respectively. Meanwhile, a sensory test of color, flavor, texture, and taste are white cream (very like), slightly aromatic of baung fish (like), crunchy texture (like) and a slight taste of baung fish (like).