Sussi Astuti, Sussi and Suharyono, Suharyono (2022) PENGARUH SUHU DAN LAMA PENGERINGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP SIFAT KIMIA DAN FISIK TEPUNG JAMUR TIRAM PUTIH. JURNAL AGROINDUSTRI BERKELANJUTAN, 1 (2). pp. 198-208. ISSN 2828-8513
|
Text
JURNAL PENGARUH SUHU DAN LAMA PENGERINGAN JAMUR TIRAM-JAB September 2022.pdf Download (232kB) | Preview |
Abstract
White oyster mushroom (Pleurotus ostreatus) is a source of vegetable protein that is very easily damaged because it has a high water content. To extend the shelf life, oyster mushrooms can be processed into flour. The processing of oyster mushrooms into flour can be done using various levels of temperature and drying time, without pretreatment such as blanching or immersion in various solvents. The research aims to get the best temperature and drying time for the chemical and physical properties of white oyster mushroom flour. The experimental design was arranged factorially in a Randomized Block Design with two factors and three replications. The first factor was the drying temperature (450C, 500C, 550C). The second factor was drying time (20 hours, 24 hours, 28 hours and 32 hours). Data similarity was analyzed by the Bartlett test, the addition of the data was tested by the Tuckey test, then the data were analyzed for variance to determine whether there was influence between treatments. To find out the differences between treatments, the data were further analyzed using the Orthogonal Polynomial test at 5% level. The results showed that the drying temperature of white oyster mushroom had a very significant effect on water content, protein content, yield, and color of white oyster mushroom flour; the drying time of white oyster mushroom has a very significant effect on water content, yield, and color and significantly influences the protein content of white oyster mushroom flour. The best physical and chemical properties of white oyster mushroom flour at 450C drying temperature and 20 hours drying time which produced a water content of 7.76%, protein content of 21.82%, yield of 10.23%, and color degree of 44, 00 (yellowish white).
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | DR SUSSI ASTUTI |
| Date Deposited: | 09 May 2023 07:39 |
| Last Modified: | 09 May 2023 07:39 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/51312 |
Actions (login required)
 |
View Item |