Skripsi

PENGARUH KESEGARAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS NUGET JAMUR TIRAM

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Penilaian

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This research aimed to determine the physical, chemical and sensory characteristics of oyster mushroom freshness. This study used a Non-Factorial Randomized Block Design (RBD) with 6 levels of treatment, each treatment was repeated 3 times. Treatment factors were self life of oyster mushrooms at 100C ± 20C in 0 days, 1 day, 2 days, 3 days, 4 days, and 5 days. The observed parameters 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 preference test (hedonic) including appearance, taste, texture and aroma. The results showed that the freshness of oyster mushrooms significant effect the color (Lightness (L*)), moisture content, protein content, taste, texture and scent. Delaying oyster mushroom storage up to 1 day will give oyster mushroom nuggets with characteristics that are not significantly different from 0 day storage.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307002960	T121590	T1215902023	Central Library (REFERENS)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1215902023

Publisher

Indralaya : ., 2023

Collation

xv, 74 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)

Prodi Teknologi Hasil Pertanian
Cendawan yang Dapat Dimakan

Specific Detail Info

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Statement of Responsibility

SAMSUL

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