PENGARUH PERLAKUAN AWAL TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG JAMUR TIRAM (PLEUROTUS OESTREATUS)
ABSTRACT: Oyster mushroom
(Pleuorutus ostreatus) is one of healthy vegetables and widely consumed. Oyster mushroom is very
perishable. When stored at cool temperatur, oyster mushroom only stands for 3-5
days, although it has been packed in
polyethylene plastic bags. To extend its shelf life , oyster mushroom
can be processed into flour. This study was aimed
to find the best treatment to
produceoyster mushroom flour that has the best chemical and organoleptic properties.
The experiment was arranged in a
Completely Randomized Block Design with single factor and 4 replications. The
single factor was consisted of six levels pretreatment : control, blanching,
soaking in 0.5% citric acid for 10 minutes, blanching + soaking in 0.5% citric
acid for 10 minutes, soaking in 2500 ppm sodium bisulphite for 10 minutes, and
blanching + soaking in 2500 ppm sodium bisulphite for 10 minutes. The
parameters observed : chemical characteristics (water, ash,
protein, fat, carbohydrate contents) and organleptic property of
color. ANOVA was used to analyse the
data, and then continued using Honestly Significant Difference test (HSD) at 5%
level of significance.
The results showed that pretreatment significantly affected the moisture,
fat, protein, ash, carbohydrate contents and color of oyster mushroom flour. The best oyster mushroom flour was found in the control
flour (with no pre-treatment) with chemical characteristics: water
content 7.29%, ash content 8.01%,
protein content 17.50%, fat content 1,93% and carbohydrate content of
73.68%., and organoleptic characteristic of color was scored as white (4.3).
Penulis: Ardiansyah, Fibra
Nurainy, Susi Astuti
Kode Jurnal: jppertaniandd140038
