Abstract:
This study objective was to develop nugget made from oyster mushroom due to the
perishable nature of raw oyster mushroom. In this study, physical and chemical analysis
and also sensory evaluation were determined. In physical analysis, in terms of texture
increasing oyster mushroom composition in nuggets made the nuggets softer. For colour
profile, only sample with 40% oyster mushroom showed some deviation, others including
control chicken nugget were not significantly different. There were almost no effects in
terms of cooking lost in nugget with increased in oyster mushroom percentage. The fried
formulated nuggets started to shrink soon after 60% of oyster mushroom was used. For
chemical analysis, moisture and crude fiber percentages were found to increase
significantly when percentage of oyster mushroom increased and they were also
significantly higher than control chicken nugget. Increased oyster mushroom percentage
did not seem to affect overall ash and crude fat content with control sample had the
highest percentage on both components. The increase of percentage in oyster mushroom
caused the crude protein and carbohydrate percentage to fall gradually due to the
decreased of wheat flour percentage. Control nugget had the highest percentage of crude
protein but relatively low in carbohydrate. For sensory evaluation, results showed that in
all attributes (colour, odour, texture, crispiness, oiliness, taste and overall acceptance)
evaluated, control sample had the highest mean score for almost all the attributes, but
sample 50% and 60% were almost as acceptable as control sample in almost all attributes.
