| Summary: | The Effect of Wheat Flour Addition on the Quality of Oyster Mushrooms Meatball. This research aims to analyze the proximate content and organoleptic pro-perties of oyster mushroom meatballs. The experimental research used a Completely Randomized Design with two replications. The proximate content data was analyzed using One Way ANOVA and followed by DMRT test. The results showed the proximate content of the oyster mushroom meatball with the addition of wheat flour which included protein, fat, water, ash, crude fiber and carbohydrate subsequently for 1% treatment was 11.64%, 4.03%, 46.73%, 5.31%, 1.55%, and 28.51%. The contents for 2% treatment was 12.53%, .29%, 48.75%, 5.59%, 1.86%, and 29.84%, and the contents for 3% treatment was 13.18%, 2.86%, 49.79%, 5.66%, 2.20%, and 32.28%. The addition of wheat flour affected the texture of the meatball with the score of 4.33 (quite chewy) and taste of the meat ballwith the score of 4.16 (quite he-donic). The research concluded that the ash content of the oyster mushroom meatballs does not fulfill the requirement of the Indonesian National Standard of Meatball published in year 2014.
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