Naristi, Leiditya (2018) Pengaruh Penyimpanan Atmosfer Termodifikasi (Modified Atmosphere Storage) Terhadap Jamur Tiram Berlapis Edible Coating Karagenan. Sarjana thesis, Universitas Brawijaya.
Abstract
Jamur tiram merupakan komoditas pangan yang populer di Indonesia karena nilai nutrisi yang tinggi serta pembudidayaan yang mudah. Namun, strukturnya yang tipis dan berpori besar membuat laju respirasi jamur tiram tinggi, sehingga mudah mengalami penurunan kualitas setelah dipanen. Maka dari itu, untuk mempertahankan kualitas jamur tiram, pada penelitian ini dilakukan pelapisan edible coating penyimpanan dalam atmosfer termodifikasi. Pada penelitian ini, larutan edible coating yang digunakan berbahan karagenan. Terdapat 4 perlakuan yang terdiri dari variasi konsentrasi O2 awal. Perlakuan A: 21% O2, perlakuan B: 12% O2, perlakuan C: 7% O2, dan perlakuan D: 3% O2. Jamur tiram tanpa edible coating dijadikan sebagai kontrol. Temperatur penyimpanan adalah pada temperatur ruang, yaitu ± 27˚C dan kandungan CO2 awal sesuai pada kondisi atmosfer normal yakni 0,03%. Parameter yang diuji adalah susut bobot, tekstur, kadar air, perubahan konsentrasi O2 dan CO2, serta laju rata-rata respirasi. Penyimpanan dilakukan selama 4 hari dengan pengambilan data setiap satu kali sehari selama penyimpanan. Berdasarkan hasil penelitian, diketahui bahwa konsentrasi O2 yang rendah membantu menjaga kualitas fisik jamur tiram dengan menghambat susut bobot, mengurangi penurunan nilai tekstur, dan mengurangi penurunan kadar air. Sampel berlapis edible coating menunjukkan kualitas lebih baik viii daripada sampel kontrol. Di akhir penyimpanan, susut bobot terendah terjadi pada perlakuan 3% O2 senilai 2,91%, kadar air terendah terjadi pada perlakuan 7% O2 senilai 94,01 % dan tekstur tertinggi terjadi pada perlakuan 3% O2 senilai 4,43 kg/cm2. Konsentrasi O2 yang rendah juga membantu menekan laju respirasi jamur tiram. Selain itu, sampel berlapis edible coating menunjukkan laju respirasi yang lebih rendah daripada sampel kontrol. Laju konsumsi O2 terendah pada akhir penyimpanan terjadi pada perlakuan 3% O2 senilai 132,611 ml/kg.jam dan laju produksi CO2 terendah terjadi pada perlakuan 3% O2 senilai 4,915,348 ml/kg.jam.
English Abstract
As one of popular agriculture commodities, oyster mushroom is widely consumed in Indonesia due to its high nutrition value and also because it can be easily cultivated. However, the thin structure and large pores of oyster mushroom’s bodies contribute to high respiration rate thus resulting into degradation of quality after harvested. Therefore in this research, oyster mushroom quality is being maintained with the use of edible coating and modified atmosphere storage (MAS). In this research, edible coating is made from carrageenan and glycerol. There are 4 treatments for the initial O2 concentration in MAS which are, treatment A: 21% O2, treatment B: 12% O2, treatment C: 7% O2, and treatment D: 3% O2. Oyster mushroom without edible coating serve as control sample. Storage is carried out in room temperature ± 27˚C and the initial CO2 concentration is assumed as the concentration at normal atmosphere which is 0,03%. Observed parameters consist of weight loss, texture, water content, change of O2 and CO2 concentration, and average respiration rate. Sample are stored for 4 days and being observed once a day. Result shows that low initial concentration of O2 helps to maintain the quality of oyster mushroom by preventing weight loss, reducing the change of texture, and maintaining water content. Coated samples also show better overall physical quality than uncoated samples. In the final day of storage, the lowest weight loss was found in treatment D (3% O2) at 2,91%, lowest x water content was found in treatment C (7% O2) at 94,01 and highest texture was found in treatment D (3% O2) at 4,43 kg/cm2. Low initial concentration of O2 also helps to suppress the respiration rate of oyster mushroom. Consequently, coated samples show lower overall respiration rate than uncoated samples. The lowest consumption rate of O2 was found in treatment D (3% O2) at 132,611 ml/kg.hr and the lowest consumption rate of CO2 was found in treatment D (3% O2) at 132,611 ml/kg.hr.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/154/051804150 |
| Uncontrolled Keywords: | Edible Coating, Jamur Tiram, Modified Atmosphere Storage, Oyster Mushroom |
| Subjects: | 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.8 Mushrooms and truffles |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 07 Aug 2019 02:31 |
| Last Modified: | 07 Oct 2022 03:48 |
| URI: | http://repository.ub.ac.id/id/eprint/164402 |
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