CHARACTERISTICS OF ANALOG JERKY FROM MORINGA LEAVES (MORINGA OLEIFERA L.) WITH THE ADDITION OF WHITE OYSTER MUSHROOM (PLEUROTUS OSTREATUS) POWDER

This study aims to determine the effect of differences white oyster mushroom powder addition characteristic beef jerky analog from Moringa leaves and best analogs moringa with based on chemical, physical, organoleptic analysis. research used a Completely Randomized Design (CRD) 4 treatments (the 0%, 40%, 50%, 60%) 5 replications. The data were analyzed using ANOVA if it had significantly different, continued Duncan's New Multiple Range Test (DNMRT) at 5% significance level. observation showed that significant water content, ash fat protein crude fiber yield, color, aroma, taste, but has no hardness texture. leave powders was D treatment (addition characteristics average yield 68.87%, 39.01 %, content 3.63%, 6.38%, 14.25%, 15.01%, 8.14%, color 4.05 (like), aroma 3,90 taste 3,35 (neutral), texture 3,85 (like).
 
 Keywords: White mushroom, Characteristic, leaves, Jerky