Astuti, Sussi and Suharyono, None and Fitra, Nopena (2016) PENGARUH FORMULASI JAMUR TIRAM PUTIH (Pleurotus Oestreatus) DAN TAPIOKA TERHADAP SIFAT FISIK, ORGANOLEPTIK DAN KIMIA KERUPUK. Jurnal Penelitian terapan, 16 (3). pp. 163-173. ISSN ISSN 1410-5020, eISSN Online 2047-178


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White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oyster mushroom processing to be cracker product is one of product diversification efforts from mushroom. This research was conducted to find out the best formulation of tapioca and oyster mushroom to produce the best characteristics of oyster mushroom crackers. These characteristics include expansion volume, sensory, and chemist. This research was designed in a Completely Randomized Block Design with 3 replication. The treatments had 7 formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2 (10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7 (60% : 40%), respectively. Data were analiyzed with analysis of varians to find out the treatment effects, then the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best formulation. The results showed that formulation N2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansion volume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typical of oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fat content of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db). However, the protein content didn’t include the qualification of cracker standard quality (SNI 01-2713-1999). Keywords : white oyster mushroom, tapioca, cracker

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: DR SUSSI ASTUTI
Date Deposited: 12 Jun 2017 01:54
Last Modified: 12 Jun 2017 01:54

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