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PENGARUH LAMA PENYIMPANAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENDANG JAMUR TIRAM

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Penilaian

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This research aims to determine the physical, chemical and sensory characteristics of white oyster mushroom rendang with the factor of storage time of oyster mushrooms. This study used a Non-Factoral Completely Randomized Design (CRD) with 6 levels of treatment, each treatment was repeated 3 times. Treatment factors include storage of oyster mushrooms at a temperature of 10oC ± 20C (0 days, 1 day, 2 days, 3 days, 4 days, 5 days). Parameters observed were physical characteristics (color), chemical characteristics (moisture content, ash content, fat content and protein content) as well as sensory characteristics which were carried out using a hedonic test including appearance, taste, texture and aroma. The results showed that the storage time of oyster mushrooms had a significant effect on color (Lightness (L*)), moisture content, fat content, protein content, taste, texture and aroma. Treatment A4 was chosen as the best treatment with physical characteristics to color (L*, a*, b*) 34.03, 10.47 and 11.00, respectively. Water content is 45.44%, ash content is 3.47%, fat content is 15.39% and protein content is 13.14%. The test of preference for appearance was 3.04, taste was 2.56, texture was 2.64 and aroma was 2.80.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003450	T77521	T775212022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T775212022

Publisher

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

Collation

xv, 79 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

635.807

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)

Jamur Tiram
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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