title: PENGARUH PENGGUNAAN JAMUR Pleurotus ostreatus PADA  FERMENTASI BATANG SINGKONTERHADAP KUALITAS    ORGANOLEPTIK, pH, DAN SUHU
creator: IRAWAN , SAPUTRA
subject: 630 Pertanian dan teknologi yang berkaitan
description: Penelitian ini bertujuan untuk mengetahui pengaruh dan dosis jamur Pleurotus –  ostreatus pada batang singkong terfermentasi terhadap warna, aroma, ada jamur  atau tidak, tekstur, suhu, dan pH. Penelitian ini dilaksanakan pada Juni--Juli 2023  di Laboratorium Nutrisi dan Makanan Ternak, Jurusan Peternakan, Fakultas  Pertanian, Universitas Lampung. Rancangan percobaan yang digunakan adalah  rancangan acak lengkap dengan 4 perlakuan dan 3 ulangan. Perlakuan yang  diberikan yaitu batang singkong (P0), batang singkong dengan penambahan 3%  jamur Pleurotus ostreatus (P1), batang singkong dengan penambahan 6% jamur  Pleurotus ostreatus (P2), batang singkong dengan penambahan 9% jamur  Pleurotus ostreatus (P3). Hasil analisis ragam menunjukkan bahwa penggunaan  jamur Pleurotus ostreatus tidak berpengaruh nyata (P>0,05) terhadap warna,  aroma, tekstur, suhu, dan pH. Sebaliknya berpengaruh nyata (P>0,05) terhadap  jamur hasil fermentasi. Hasil fermentasi diperoleh pada perlakuan P2.  Kata kunci : Fermentasi, Batang singkong, Warna, Aroma, Tekstur, Jamur,    Suhu, dan pH.    3    3  ABSTRACT    THE EFFECT OF MUSHROOM Pleurotus ostreatus UTILIZATION IN  THE FERMENTATION OF CASSAVA STEMS ON ORGANOLEPTIC    QUALITY, PH, AND TEMPERATURE    By    IRAWAN SAPUTRA    This research aims to determine the effect and dosage of fungus Pleurotus -  ostreatus on fermented cassava stems on color, aroma, presence of fungus or not,  texture, temperature and pH. This research was carried out in June--July 2023 at  the Animal Nutrition and Forage Laboratory, Department of Animal Husbandry,  Faculty of Agriculture, University of Lampung. The experimental design used  was a completely randomized design with 4 treatments and 3 replications. The  treatments given were cassava stems (P0), cassava stems with the addition of 3%  Pleurotus ostreatus fungus (P1), cassava stems with the addition of 6% Pleurotus  ostreatus fungus (P2), cassava stems with the addition of 9% Pleurotus ostreatus  fungus (P3). The results of the analysis of variance showed that the use of  mushrooms on color, aroma, texture, temperature and pH. As a result of  fermentation, the results were not significantly different (P>0.05), but were  significantly different (P<0.05) in the fermented mushrooms. The best mushroom  results were obtained in the P2.  Key words: Fermentation, cassava stem, color, aroma, texture, presence or    absence of mold, temperature, pH.
publisher: FAKULTAS PERTANIAN
date: 2024-05-28
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/83872/1/ABSTRAK%20-%20Irawan%20Saputra.pdf
format: text
identifier: http://digilib.unila.ac.id/83872/2/SKRIPSI%20FULL%20-%20Irawan%20Saputra.pdf
format: text
identifier: http://digilib.unila.ac.id/83872/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN%20-%20Irawan%20Saputra.pdf
identifier:   IRAWAN , SAPUTRA  (2024) PENGARUH PENGGUNAAN JAMUR Pleurotus ostreatus PADA FERMENTASI BATANG SINGKONTERHADAP KUALITAS ORGANOLEPTIK, pH, DAN SUHU.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/83872/