Production Of Macaroni Pasta Based On Sago Starch With The Addition Of Oyster Mushroom Flour And Modified Starch As A High Protein Food

Abstract

Macaroni is one type of pasta that could be made from local ingredients. In this study, sago is used as the fundamental component in macaroni since it is gluten-free and has a high carbohydrate content. However, sago has a weakness since it contains low protein. To overcome that, plant-protein is chosen as the addition of protein content since it is affordable. One example of plant-protein is oyster mushroom. It was chosen since it contains protein around 10.5-30.4%. This research aimed to evaluate the effect of oyster mushroom concentration on macronutrient, ash, and water content of sago-based macaroni. The research was carried out using a Randomized Group Design. The proportion of sago starch to oyster mushroom flour is four levels, which is 100 : 0, 85: 15, 80: 20, and 75: 25. Proximate analytical data such as protein, fat, carbohydrate, water, and ash were acquired. The collected data would be analyzed using Analysis of Variance (ANOVA) with the significance level of 5%. This result showed about water content 8.11-10.37% ; ash content 0.63-1.29% ; protein content 0.03-4.53% ; fat content 0.42-1.42%, and lastly carbohydrate content 84.2-89.65%. The results showed that macaroni sago with addition of oyster mushrooms had a significant impact in increasing the protein and fat content, even though in F3 was decreased, meanwhile decreasing the water, ash, and carbohydrate content with p-value <0.05. All these results are claimed to fulfill the standard of macaroni production except the protein content.