PENGARUH PERLAKUAN PENDAHULUAN TERHADAP KARAKTERISTIK PENYEDAP ALAMI JAMUR TIRAM
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Institusion
Universitas Sriwijaya
Author
AZHARI, SALSABILA LUTHFIA
Parwiyanti, Parwiyanti
Parwiyanti, Parwiyanti
Subject
S1-(972) Agriculture (General)
Datestamp
2023-05-10 02:36:22
Abstract :
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).
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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RAMA_41231_05031281924091.pdf
RAMA_41231_05031281924091_TURNITIN.pdf
RAMA_41231_05031281924091_0025076001_01_front_ref.pdf
RAMA_41231_05031281924091_0025076001_02.pdf
RAMA_41231_05031281924091_0025076001_03.pdf
RAMA_41231_05031281924091_0025076001_04.pdf
RAMA_41231_05031281924091_0025076001_05.pdf
RAMA_41231_05031281924091_0025076001_06_ref.pdf
RAMA_41231_05031281924091_0025076001_07_lamp.pdf
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