?url_ver=Z39.88-2004&rft_id=1214051060&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+SUHU+DAN+LAMA+PENGERINGAN+JAMUR+TIRAM+PUTIH%0D%0A(Pleurotus+ostreatus)+TERHADAP+SIFAT+KIMIA+DAN+FISIK+TEPUNG%0D%0AJAMUR+TIRAM+PUTIH&rft.creator=RAVINDO+SIMARMATA+%2C+1214051060&rft.subject=QH301+Biology&rft.subject=Pertanian+(+Umum+)&rft.description=Jamur+tiram+putih+(Pleurotus+ostreatus)+merupakan+sumber+protein+nabati+yang%0D%0Atinggi%2C+rendah+lemak%2C+produktifitas+tinggi%2C+dan+memiliki+potensi+sebagai+pangan%0D%0Afungsional.+Jamur+tiram+putih+mudah+rusak+jika+disimpan+terlalu+lama+pada+suhu%0D%0Aruang+disebabkan+tingginya+kandungan+air+pada+jamur+tiram+putih.+Berdasarkan%0D%0Amasalah+tersebut%2C+diperlukan+pengolahan+lebih+lanjut+untuk+memperpanjang+umur%0D%0Asimpan+jamur+tiram+putih+dengan+cara+diversifikasi+jamur+tiram+menjadi+tepung%0D%0Ajamur+tiram.+Penelitian+ini+bertujuan+untuk+mendapatkan+kombinasi+pengaruh%0D%0Asuhu+dan+lama+pengeringan+terbaik+terhadap+sifat+kimia+dan+fisik+tepung+jamur%0D%0Atiram+putih.%0D%0ARancangan+percobaan+yang+digunakan+yaitu+Rancangan+Acak+Kelompok+(RAK)%0D%0Asecara+faktorial+dengan+dua+faktor+dan+tiga+kali+ulangan.+Faktor+pertama+adalah%0D%0Asuhu+pengeringan+(450C%2C+500C%2C+550C).+Faktor+kedua+adalah+lama+pengeringan+(20%0D%0Ajam%2C+24+jam%2C+28+jam%2C+dan+32+jam).+Data+yang+diperoleh+dianalisis+kesamaan%0D%0ARavindo+Simarmata%0D%0Aragamnya+dengan+uji+Bartlett+dan+kemenambahan+data+diuji+dengan+uji+Tuckey%2C%0D%0Aselanjutnya+data+dianalisis+sidik+ragam+untuk+mengetahui+ada+tidaknya+pengaruh%0D%0Aantar+perlakuan.+Untuk+mengetahui+perbedaan+antar+perlakuan+data+dianalis+lebih%0D%0Alanjut+menggunakan+uji+lanjut+Polinomial+ortogonal+pada+taraf+5%25.%0D%0AHasil+penelitian+menunjukkan+bahwa+suhu+pengeringan+jamur+tiram+putih%0D%0Aberpengaruh+sangat+nyata+terhadap+kadar+air%2C+kadar+protein%2C+rendemen%2C+dan+warna%0D%0Atepung+jamur+tiram+putih%3B+lama+pengeringan+jamur+tiram+putih+berpengaruh+sangat%0D%0Anyata+terhadap+kadar+air%2C+rendemen%2C+dan+warna+serta+berpengaruh+nyata+terhadap%0D%0Akadar+protein+tepung+jamur+tiram+putih.+Sifat+kimia+dan+fisik+tepung+jamur+tiram%0D%0Aputih+terbaik+pada+perlakuan+suhu+pengeringan+450C+dan+lama+pengeringan+20+jam%0D%0Ayang+menghasilkan+kadar+air+sebesar+7%2C76%25%2C+kadar+protein+sebesar+21%2C82%25%2C%0D%0Arendemen+sebesar+10%2C23%25%2C+dan+derajat+warna+sebesar+44%2C00+(putih+kekuningan)+.%0D%0AKata+kunci%3A+tepung+jamur+tiram%2C+suhu+pengeringan%2C+lama+pengeringan%2C+sifat+kimia%2C%0D%0Asifat+fisik%0D%0A%0D%0Aabstract%0D%0A%0D%0AWhite+oyster+mushroom+(Pleurotus+ostreatus)+was+a+high+source+of+vegetable%0D%0Aprotein%2C+low+fat%2C+high+productivity%2C+and+has+potential+as+a+functional+food.+White%0D%0Aoyster+mushrooms+were+easily+damaged+if+stored+too+long+at+room+temperature%0D%0Adue+to+the+high+contents+of+water+in+white+oyster+mushrooms.+Based+on+the%0D%0Aproblem%2C+further+processing+was+needed+to+prolong+the+shelf+life+of+white+oyster%0D%0Amushrooms+by+diversify+into+flour+oyster+mushrooms.+The+aim+of+this+research%0D%0Awas+to+get+the+best+combination+of+temperature+and+drying+duration+on+chemical%0D%0Aand+physical+properties+of+white+oyster+mushroom+flour.%0D%0AThe+experimental+design+used+was+Randomized+Block+Design+(RAK)+factorially%0D%0Awith+two+factors+and+three+replications.+The+first+factor+was+the+temperatures+of%0D%0Adrying+were+(450C%2C+500C%2C+550C).+The+second+factor+was+long+of+drying+were+(20%0D%0Ahours%2C+24+hours%2C+28+hours%2C+and+32+hours).+The+data+obtained+were+analyzed%0D%0Aequality+with+Bartlett+test+and+the+addition+of+data+was+tested+with+Tuckey+test%2C%0D%0ARavindo+Simarmata%0D%0Athen+the+data+were+analyzed+to+determined+the+influenced+of+the+treatment.+The%0D%0Adifference+between+treatment+data+was+further+analyzed+using+Orthogonal%0D%0APolynomial+5%25.%0D%0AThe+results+showed+that+the+temperature+of+drying+of+white+oyster+mushroom+have%0D%0Avery+significant+effect+on+water+content%2C+protein+content%2C+rendement%2C+and+colour+of%0D%0Awhite+oyster+mushroom+flour%2C+the+long+of+drying+white+oyster+mushroom+has%0D%0Asignificant+effect+on+water+content%2C+rendement%2C+and+colour+and+significantly+effect%0D%0Aprotein+content+white+oyster+mushroom+flour.+The+best+chemical+and+physical+of%0D%0Awhite+oyster+mushroom+flour+on+temperature+of+drying+was+450C+and+long+of%0D%0Adrying+was+20+hours+which+produce+moisture+content+7%2C76%25%2C+protein+content%0D%0A21%2C82%25%2C+rendement+10%2C23%25%2C+and+colour+was+white+score+44%2C00+(yellowish+white).%0D%0AKeywords%3A+flour+oyster+mushroom%2C+drying+of+temperature%2C+long+of+drying%2C%0D%0Achemical+properties%2C+physical+properties.&rft.publisher=TEKNOLOGI+HASIL+PERTANIAN&rft.date=2017-11-03&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29339%2F1%2FABSTRACT%2520%2528ABSTRAK%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29339%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.ide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