0714051035, Ardiansyah (2012) PENGARUH PERLAKUAN AWAL TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG JAMUR TIRAM (PLEUROTUS OSTREATUS). Digital Library.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Jamur tiram (Pleurotus ostreatus) merupakan salah satu jenis sayuran sehat yang memiliki manfaat bagi tubuh. Jamur tiram termasuk bahan pangan yang mudah rusak. Penyimpanan jamur tiram pada suhu 15-200C hanya dapat bertahan selama 3-5 hari. Untuk memperpanjang masa simpan, jamur tiram dapat diolah menjadi tepung jamur tiram. Penelitian ini bertujuan untuk mendapatkan perlakuan awal yang menghasilkan tepung jamur tiram dengan sifat kimia dan organoleptik terbaik. Rancangan percobaan yang digunakan yaitu Rancangan Kelompok Acak Lengkap (RAKL) dengan satu faktor dan 4 ulangan. Faktor tunggal adalah perlakuan awal yang terdiri dari enam taraf yaitu kontrol, blanching, perendaman asam sitrat 0,5% selama 10 menit, blanching + perendaman asam sitrat 0,5% selama 10 menit, perendaman natrium bisulfit 2500 ppm selama 10 menit, dan blanching + perendaman natrium bisulfit 2500 ppm selama 10 menit. Pengamatan tepung jamur tiram dilakukan terhadap sifat kimia dan organoleptik, sedangkan analisis Ardiansyah sifat fungsional dilakukan pada tepung jamur tiram terbaik. Data dianalisis dengan sidik ragam dan uji lanjut dengan Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan awal berpengaruh nyata terhadap kadar air, protein, abu, karbohidrat dan warna tepung jamur tiram. Tepung jamur tiram tanpa perlakuan awal/kontrol memiliki kadar air sebesar 7,29 %, kadar abu sebesar 8,01%, kadar protein sebesar 17,50%, kadar karbohidrat sebesar 73,68%, dan warna putih dengan skor 4,34. Key words : jamur tiram, tepung jamur tiram, asam sitrat, natrium bisulfit, blanching Abstract Oyster mushroom (Pleurotus ostreatus) is one of the healthy vegetables and consumed by many people. Oyster mushroom was perishable foodstuffs, like other vegetables. Storage in a cool temperatur, oyster mushroom only last for 3-5 days. To extend the shelf life of the oyster mushroom can be made into flour. This study aims to find treatment that produced oyster mushroom flour with the best chemical and organoleptic properties. The design of the experiment used the Completely Randomized Block Design with single factor and 4 replications. The single factor consisted of six level pretreatment : control, blanching, soaking in 0.5% citric acid for 10 minutes, blanching + soaking in 0.5% citric acid for 10 minutes, soaking in 2500 ppm sodium bisulfite for 10 minutes, and blanching + soaking in 2500 ppm sodium bisulfite for 10 minutes. The parameter were observed : chemical characteristics (water content, ash content, protein, carbohydrate content) and organoleptic Ardiansyah properties colour. Obtained data were analysed with Honestly Significant Difference test (HSD) at the 5% level. The results showed that pretreatment significantly affect the moisture content, protein content, ash content, carbohydrate content and colour oyster mushroom flour. The best oyster mushroom flour wast control (with no pre-treatment) with chemical characteristics: water content 7.29%, ash content 8.01%, protein content 17.50%, and carbohydrate content of 73.68%., and organoleptic characteristics (colour) was white score (4.34). Keywords: oyster mushroom, oyster mushroom flour, citric acid, sodium bisulfite, blanching
| Jenis Karya Akhir: | Artikel |
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| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana |
| Pengguna Deposit: | IC-STAR . 2015 |
| Date Deposited: | 07 Sep 2015 03:56 |
| Terakhir diubah: | 07 Sep 2015 03:56 |
| URI: | http://digilib.unila.ac.id/id/eprint/12212 |
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