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PENGARUH LAMA PENGERINGAN PENDAHULUAN JAMUR TIRAM DAN LAMA PEMASAKAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS RENDANG JAMUR TIRAM (Pleurotus ostreatus)

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Penilaian

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This study aims to determine the effect of the pre-drying time of oyster mushroom and cooking time of oyster mushroom rendang on the physical, chemical and sensory characteristics of white oyster mushroom rendang (Pleurotus ostreatus). This study used a Factorial Completely Randomized Design with two treatment factors, namely drying time (A1 60 minutes and A2 90 minutes) and cooking time (B1 30 minutes, B2 60 minutes, and B3 90 minutes) and repeated three times. Parameters observed included physical characteristics (color), chemical characteristics (moisture content, ash content, fat content, and protein content) and sensory characteristics using hedonic tests (appearance, taste, texture and aroma). The results showed that drying time significantly affected the value of redness (a*), yellowness (b*), moisture content, ash content, fat content, protein content, appearance and texture; cooking time has a significant effect on the value of lightness (L*), redness (a*), yellowness (b*), moisture content, ash content, fat content, protein content, appearance and texture; The interaction of the two treatments significantly affected the value of redness (a*), yellowness (b*), moisture content, ash content and protein content. Treatment A1B1 (cooking time 90 minutes and cooking time 90 minutes) was the best treatment with b* 10,70%, ash content 4,63%, and protein content 25,05% with the total mean value lightness 38,178%, redness 11,4%, water content 55,2%, fat content 10,02% and hedonic test, appearance 3,56%, taste 2,96%, texture 3,36%, and aroma 3,34%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003677	T78696	T786962022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T786962022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

x, 58 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi pembuatan makanan dari sayuran

Specific Detail Info

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Statement of Responsibility

SEPTA

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