?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENGGUNAAN+JAMUR+Pleurotus+ostreatus+PADA%0D%0AFERMENTASI+BATANG+SINGKONTERHADAP+KUALITAS%0D%0A%0D%0AORGANOLEPTIK%2C+pH%2C+DAN+SUHU&rft.creator=IRAWAN+%2C+SAPUTRA&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+dan+dosis+jamur+Pleurotus+%E2%80%93%0D%0Aostreatus+pada+batang+singkong+terfermentasi+terhadap+warna%2C+aroma%2C+ada+jamur%0D%0Aatau+tidak%2C+tekstur%2C+suhu%2C+dan+pH.+Penelitian+ini+dilaksanakan+pada+Juni--Juli+2023%0D%0Adi+Laboratorium+Nutrisi+dan+Makanan+Ternak%2C+Jurusan+Peternakan%2C+Fakultas%0D%0APertanian%2C+Universitas+Lampung.+Rancangan+percobaan+yang+digunakan+adalah%0D%0Arancangan+acak+lengkap+dengan+4+perlakuan+dan+3+ulangan.+Perlakuan+yang%0D%0Adiberikan+yaitu+batang+singkong+(P0)%2C+batang+singkong+dengan+penambahan+3%25%0D%0Ajamur+Pleurotus+ostreatus+(P1)%2C+batang+singkong+dengan+penambahan+6%25+jamur%0D%0APleurotus+ostreatus+(P2)%2C+batang+singkong+dengan+penambahan+9%25+jamur%0D%0APleurotus+ostreatus+(P3).+Hasil+analisis+ragam+menunjukkan+bahwa+penggunaan%0D%0Ajamur+Pleurotus+ostreatus+tidak+berpengaruh+nyata+(P%3E0%2C05)+terhadap+warna%2C%0D%0Aaroma%2C+tekstur%2C+suhu%2C+dan+pH.+Sebaliknya+berpengaruh+nyata+(P%3E0%2C05)+terhadap%0D%0Ajamur+hasil+fermentasi.+Hasil+fermentasi+diperoleh+pada+perlakuan+P2.%0D%0AKata+kunci+%3A+Fermentasi%2C+Batang+singkong%2C+Warna%2C+Aroma%2C+Tekstur%2C+Jamur%2C%0D%0A%0D%0ASuhu%2C+dan+pH.%0D%0A%0D%0A3%0D%0A%0D%0A3%0D%0AABSTRACT%0D%0A%0D%0ATHE+EFFECT+OF+MUSHROOM+Pleurotus+ostreatus+UTILIZATION+IN%0D%0ATHE+FERMENTATION+OF+CASSAVA+STEMS+ON+ORGANOLEPTIC%0D%0A%0D%0AQUALITY%2C+PH%2C+AND+TEMPERATURE%0D%0A%0D%0ABy%0D%0A%0D%0AIRAWAN+SAPUTRA%0D%0A%0D%0AThis+research+aims+to+determine+the+effect+and+dosage+of+fungus+Pleurotus+-%0D%0Aostreatus+on+fermented+cassava+stems+on+color%2C+aroma%2C+presence+of+fungus+or+not%2C%0D%0Atexture%2C+temperature+and+pH.+This+research+was+carried+out+in+June--July+2023+at%0D%0Athe+Animal+Nutrition+and+Forage+Laboratory%2C+Department+of+Animal+Husbandry%2C%0D%0AFaculty+of+Agriculture%2C+University+of+Lampung.+The+experimental+design+used%0D%0Awas+a+completely+randomized+design+with+4+treatments+and+3+replications.+The%0D%0Atreatments+given+were+cassava+stems+(P0)%2C+cassava+stems+with+the+addition+of+3%25%0D%0APleurotus+ostreatus+fungus+(P1)%2C+cassava+stems+with+the+addition+of+6%25+Pleurotus%0D%0Aostreatus+fungus+(P2)%2C+cassava+stems+with+the+addition+of+9%25+Pleurotus+ostreatus%0D%0Afungus+(P3).+The+results+of+the+analysis+of+variance+showed+that+the+use+of%0D%0Amushrooms+on+color%2C+aroma%2C+texture%2C+temperature+and+pH.+As+a+result+of%0D%0Afermentation%2C+the+results+were+not+significantly+different+(P%3E0.05)%2C+but+were%0D%0Asignificantly+different+(P%3C0.05)+in+the+fermented+mushrooms.+The+best+mushroom%0D%0Aresults+were+obtained+in+the+P2.%0D%0AKey+words%3A+Fermentation%2C+cassava+stem%2C+color%2C+aroma%2C+texture%2C+presence+or%0D%0A%0D%0Aabsence+of+mold%2C+temperature%2C+pH.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-05-28&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83872%2F1%2FABSTRAK%2520-%2520Irawan%2520Saputra.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83872%2F2%2FSKRIPSI%2520FULL%2520-%2520Irawan%2520Saputra.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83872%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Irawan%2520Saputra.pdf&rft.identifier=++IRAWAN+%2C+SAPUTRA++(2024)+PENGARUH+PENGGUNAAN+JAMUR+Pleurotus+ostreatus+PADA+FERMENTASI+BATANG+SINGKONTERHADAP+KUALITAS+ORGANOLEPTIK%2C+pH%2C+DAN+SUHU.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F83872%2F