Pratiwi, Nourma Baiq Herawati (2018) Analisis Variasi Suhu Pengeringan Terhadap Laju Pengeringan Dan Mutu Tepung Jamur Tiram Putih (Pleurotus Ostreatus. Sarjana thesis, Universitas Brawijaya.
Abstract
Jamur tiram putih (Pleurotus ostreatus) merupakan salah satu jenis jamur tiram yang banyak dibudidayakan petani di Indonesia karena sifatnya yang adabtif terhadap perubahan lingkungan dan memiliki produktivitas tinggi. Namun, daya simpan jamur tiram putih terbilang mudah sekali rusak karena kandungan airnya tinggi 91,75%. Salah satu alternatif untuk memperpanjang umur simpan jamur tiram putih yaitu dengan pengolahan menjadi tepung. Proses pembuatan tepung jamur tiram putih sangat dipengaruhi oleh proses pengeringan Sedangkan proses pengeringan pembuatan jamur tiram putih masih memiliki kelemahan yaitu tepung yang dihasilkan masih berwarna kuning keemasan. Salah satu cara untuk mengatasi kelemahan ini yaitu dengan menambahkan Natrium metabisulfit karena dapat menghambat proses pencoklatan, baik enzimatis maupun non enzimatis. Penelitian ini bertujuan untuk mengetahui variasi suhu pengeringan dengan penambahan konsentrasi Natrium metabisulfit terhadap mutu tepung jamur tiram putih. Penelitian ini menggunakan metode deskriptif dimana dilakukan 4 perlakuan dengan 3 kali pengulangan, sehingga didapatkan 12 kali percobaan. Perlakuan dilakukan dengan menggunakan 3 variasi suhu yaitu suhu 50°C, 55°C, dan 60°C. Dari penelitian yang telah dilakukan, diketahui semakin tinggi suhu pengeringan dan pengaruh penambahan natrium metabisulfit maka rendemen, kadar abu, kadar protein dan derajat putih tepung jamur tiram putih akan semakin meningkat, sedangkan laju pengeringan dan kadar airnya menurun begitu pula sebaliknya. Disamping itu, diketahui pula bahwa pengeringan 55°C dengan perlakuan penambahan natrium metabisulfit akan menghasilkan tepung jamur tiram putih terbaik viii dengan rendemen 3,33%, kadar air tepung 11,60%, kadar abu 2,86%, kadar protein 17,14%, dan derajat putih ulangan pertama 58,89, ulangan kedua 54,13 dan ulangan ketiga 54,39.
English Abstract
Oyster mushroom (Pleurotus ostreatus) is one of the oyster mushroom species that cultivated many farmers in Indonesia because of its nature to environmental changes and have high productivity. However, the storage capacity of white oyster mushrooms are easily damaged because the water content is high 91.75%. One alternative to extend the shelf life of oyster mushrooms is by processing into flour. The process of making white oyster mushroom flour is greatly influenced by the drying process While the drying process of white oyster mushroom production still has the disadvantage that the resulting flour is still golden yellow. One way to overcome this weakness is to add a very good sodium metabisulfite because it can inhibit the process of browning, both enzymatic and non enzymatic. This study aims to determine the variation of drying temperature with the addition of Sodium metabisulphite concentration to the quality of white oyster mushroom flour. This research use descriptive method where done 4 treatment with 3 times repetition, so we get 12 experiments. The treatment was carried out using 3 temperature variations is temperature 50°C, 55°C, and 60°C. From the research that has been done, it is known that the higher temperature of drying and the effect of the addition of sodium metabisulfite then the yield, ash content, protein content and white degree of white oyster mushroom flour will increase, while the drying rate and the water content decrease vice versa. In addition, it is also known that 55°C drying with the addition of sodium metabisulfite treatment will produce the best white oyster mush with 3.33% yield, 11.60% flour water content, 2.86% ash content, protein content 17.14% , and the first white repeat rate of 58.89, the second repeat 54.13 and the third repeat 54.39.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/95/051802934 |
| Uncontrolled Keywords: | Jamur tiram putih, natrium metabisulfit, pengeringan, tepung jamur tiram putih / Drying, Natrium Metabisulfit, Oyster Mushroom, Oyster Musroom Fluor |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops > 641.358 Mushrooms |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 09 Oct 2019 07:25 |
| Last Modified: | 23 Mar 2022 03:58 |
| URI: | http://repository.ub.ac.id/id/eprint/165610 |
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