Lisa, Maya (2015) Pengaruh Variasi Suhu dan Lama Pengeringan Terhadap Mutu Tepung Jamur Tiram Putih (Plaerotus ostreatus). Sarjana thesis, Universitas Brawijaya.
Abstract
Jamur Tiram Putih Banyak Dibudidayakan Petani Di Indonesia Karena Sifatnya Yang Adaptif Terhadap Lingkungan, Produktifitas Tinggi, Kaya Nutrisi, Dan Rendah Lemak Sehingga Sangat Baik Untuk Dikonsumsi. Namun, Jamur Tiram Putih Yang Telah Dipanen Akan Mudah Sekali Rusak Karena Kandungan Airnya Tinggi Yaitu 86,6%. Oleh Karena Itu Perlu Dilakukan Tindakan Untuk Memperpanjang Daya Simpan Jamur Tiram Putih Setelah Dipanen Dengan Mengolah Jamur Tiram Putih Menjadi Tepung. Salah Satu Tahapan Penting Dalam Pembuatan Tepung Jamur Tiram Adalah Proses Pengeringan. Penelitian Ini Bertujuan Untuk Mengetahui Pengaruh Variasi Faktor Suhu Dan Lama Pengeringan Terhadap Mutu Tepung Jamur Tiram Putih Dan Berapakah Suhu Dan Lama Pengeringan Yang Tepat Untuk Menghasilkan Tepung Jamur Tiram Putih Dengan Mutu Terbaik. Metode Penelitian Yang Digunakan Adalah Rancangan Acak Lengkap (RAL) Faktorial Yang Terdiri Dari 2 Faktor Yaitu Suhu Pengeringan (Faktor I: 450C, 550C, 650C) Dan Lama Pengeringan (Faktor II: 4 Jam, 4,5 Jam, 5 Jam, 5,5 Jam) Dengan Ulangan Masing-Masing Sebanyak 3 Kali, Sehingga Didapatkan 36 Kali Percobaan. Dari Penelitian Yang Telah Dilakukan, Diketahui Semakin Tinggi Suhu Dan Lama Pengeringan Maka Rendemen, Kadar Abu, Kadar Protein, Dan Derajat Putih Tepung Jamur Tiram Akan Semakin Meningkat, Sedangkan Kadar Airnya Menurun. Begitu Pula Sebaliknya. Disamping Itu, Diketahui Pula Bahwa Suhu Pengeringan 650C Dan Lama Pengeringan 5,5 Jam Akan Menghasilkan Tepung Jamur Tiram Putih Dengan Mutu Terbaik Dengan Rendemen 7,34%, Kadar Air 4,30%, Kadar Abu 4,75%, Kadar Protein 19,20%, Dan Derajat Putih 82,17.
English Abstract
White Oyster Mushroom Farmers Widely Cultivated In Indonesia Because Its Adaptive To The Environment, High Productivity, Rich In Nutrients, And Low In Fat So It Is Very Good For Consumption. However, White Oyster Mushrooms Have Been Harvested Will Be Easily Damaged Due To The High Water Content Is 86.6%. Therefore, It Is Necessary To Act To Extend The Shelf Life Of White Oyster Mushroom After Harvest With Oyster Mushroom Processing Into Flour. One Of The Important Stages In The Manufacture Of Flour Oyster Mushroom Is The Drying Process. This Research Aims To Know The Effect Of Variations In Temperature And Long Drying Factor On The Quality Of Flour White Oyster Mushroom And What Temperature And Long Drying Is Right To Produce White Oyster Mushrooms Flour With Best Quality. The Research Method Used Was Completely Randomized Design (CRD) Factorial Which Is Composed Of Two Factors, Namely The Drying Temperature (Factor I: 450C, 550C, 650C) And Drying Time (Factor II: 4 Hours, 4.5 Hours, 5 Hours, 5.5 Hours) With Each Repetition 3 Times, So That Got 36 Times The Experiment. From The Research That Has Been Done, Known To The Higher Temperature And Longer Drying The Yield, Ash Content, Protein Content, And The Degree Of White Flour Oyster Mushroom Will Increase, While The Water Content Decreases. Vice Versa. In Addition, It Is Also Known That The Drying Temperature 650C And 5.5 Hours Long Drying Will Produce White Oyster Mushrooms Flour With Best Quality With A Yield Of 7.34%, Moisture Content Of 4.30%, Ash Content Of 4.75%, Protein Content 19, 20%, And Whiteness Of 82.17.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/121/051503416 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 20 May 2015 14:01 |
| Last Modified: | 22 Oct 2021 03:51 |
| URI: | http://repository.ub.ac.id/id/eprint/150004 |
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Bagian_Utama_(ISI_BAB_I-V,_Daftar_Pustaka,_Lampiran).pdf Download (2MB) | Preview |
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Bagian_Utama_(ISI_BAB_I-V,_Daftar_Pustaka,_Lampiran).pdf Download (2MB) | Preview |
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