Abstract
The research aims to evaluate the influence of the addition of moringa flour on analog mushroom sausages on organoleptic quality or consumer preferences. The research used a Completely Random Design of four treatments with five repetitions.The treatment of the research was P0 (100% oyster mushroom), P1(100% oyster mushroom and 2% moringa flour), P2 (100% oyster mushroom and 4% moringa flour ) and P3 (100% oyster mushroom and 6% moringa flour). The observed variables are the taste, flavour, texture and color of the analog sausage using organoleptic tests. Data analyzed with Anava, when there is a difference between subsequent treatments in the trial using the LSD test at a rate of 5%. The results of the research showed a very significant effect on all treatments. P0 treatment yields the highest value in all treatments compared to other treatments.
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