Skripsi

PENGARUH PERLAKUAN PENDAHULUAN TERHADAP KARAKTERISTIK PENYEDAP ALAMI JAMUR TIRAM

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Penilaian

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The objective of this reseacrh was to determine the effect of pre-treatment on the natural flavoring characteristics of oyster mushrooms. This study used a nonfactorial completely randomized design with one treatment factor, namely the type of pre-treatment browning reaction inhibitor, with five treatment levels:A1(control), A2 (blanching at 70°C for 5 minutes), A3 (soaking in 0.5% citric acidfor 10 minutes), A4 (soaking in sodium bisulfite 0.25% for 10 minutes), and A5 (soaking in 2% salt for 10 minutes). Parameters observed in this study included yield, degree of whiteness, moisture content, ash content, hedonic quality of color,and protein content.The results of this study indicated that the pre-treatment of oyster mushrooms for natural flavoring significantly affected the yield, ash content, whiteness, and hedonic quality, but had no significant effect on the moisture content. The best treatment in this study was treatment by immersion in sodium bisulfite 0,25 % for 10 minutes with yield value 16.66%, moisture content 8.33% (wb), ash content 8.18% (wb), degree of whiteness 70.53%, and protein content 5.97% with the achieved hedonic quality scale value of 2.56 (broken white).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307003349	T100802	T1008022023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1008022023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 34 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

635.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Jamur Tiram
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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