PENGARUH PENGGUNAAN JAMUR Pleurotus ostreatus PADA FERMENTASI BATANG SINGKONTERHADAP KUALITAS ORGANOLEPTIK, pH, DAN SUHU

IRAWAN , SAPUTRA (2024) PENGARUH PENGGUNAAN JAMUR Pleurotus ostreatus PADA FERMENTASI BATANG SINGKONTERHADAP KUALITAS ORGANOLEPTIK, pH, DAN SUHU. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

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.

Jenis Karya Akhir: Skripsi
Subyek: 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi: Fakultas Pertanian dan Pascasarjana > Prodi Peternakan
Pengguna Deposit: UPT . Desi Zulfi Melasari
Date Deposited: 14 Feb 2025 14:55
Terakhir diubah: 14 Feb 2025 14:55
URI: http://digilib.unila.ac.id/id/eprint/83872

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