Abidin, Ahmad Faruq (2019) Pengaruh Konsentrasi Maltodekstrin dan Konsentrasi Putih Telur Terhadap Karakteristik Fisik, Kimia, dan Organoleptik Bubuk Kaldu Jamur Tiram Putih (Pleurotus ostreatus) Metode Foam Mat Drying. Sarjana thesis, Universitas Brawijaya.
Abstract
Jamur tiram merupakan komoditas pangan yang cukup dikenal masyarakat Indoneisa dan angka produksinya sangat besar, namun produk olahan berbasis jamur tiram masih sangat terbatas. Bubuk kaldu jamur merupakan salah satu produk olahan jamur. Pembuatan bubuk kaldu jamur umumnya dilakukan dengan metode spray drying agar dihasilkan bubuk kaldu dengan karakteristik yang baik. Namun metode tersebut sulit diaplikasikan pada UKM. Teknologi yang lebih sesuai untuk UKM adalah foam mat drying (pengeringan busa), sebab teknologinya sederhana dan biaya yang relatif lebih murah. Pembuatan bubuk kaldu jamur menggunakan metode foam mat drying membutuhkan adanya bahan pengisi dan bahan pembusa agar dihasilkan produk dengan karakteristik yang baik. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi putih telur dan konsentrasi maltodekstrin dalam proses pembuatan bubuk kaldu jamur tiram putih menggunakan metode foam mat drying agar dihasilkan produk dengan organoleptik terbaik. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) Faktorial yang terdiri dari dua faktor. Faktor I adalah konsentrasi penambahan maltodekstrin (10%, 15% dan 20%) dan faktor II adalah konsentrasi penambahan putih telur (10%,15% dan 20%). Data dianalisa menggunakan ANOVA, dan dilanjutkan dengan uji lanjut DMRT. Pemilihan perlakuan terbaik dilakukan menggunakan metode de Garmo. Hasil penelitian menunjukkan konsentrasi maltodekstrin dan konsentrasi putih telur memberikan pengaruh terhadap karakteristik fisikokimia dan organoleptik dari bubuk kaldu jamur yang dihasilkan. Berdasarkan organoleptik, perlakuan terbaik adalah penambahan maltodekstrin 10% dan putih telur 20%. Produk yang dihasilkan memiliki karakteristik warna L*, a*, b* sebesar 76,9; 9,35; 18,44, Densitas busa sebesar 0,20 g/mL, rendemen 29,10%, daya larut 96,41%, kadar air sebesar 6,58%, kadar protein sebesar 5,77%.
English Abstract
White oyster mushroom is a food commodity that well known in indonesia and have a large production quantity. However, the processed products based on white osyter mushrom are still limited. Mushroom broth powder is one of a kind mushroom based processed product. Mushroom broth powder usually made using spray drying method, but this method is difficult to apply on small industry. The more suitable method for small industry is foam mat drying method. Because the method is cheaper and easy to use. The mushroom broth powder that made using foam mat drying method need addition of filling material and foaming agent to produce good characteristic powder. The pupose of this study is to determine the effect of various maltodextrin concentration and albumen concentration on the physical, chemical and sensory characteristics of mushroom broth powder. This study used a Factorial Randomized Block Design (RBD-F) with two factors. The first factor is the variation of maltodextrin concentration, which is 10%, 15%, and 20%, while second factor is the variation of albumen concentration, which is 10%, 15%, and 20%. Each treatment was repeated three times so there would be 27 experimental units. Then the physical, chemical and sensory properties were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95%. When there were significant differences in the interaction between two factors, further testing is carried out using 5% DMRT. Then the selection of the best treatment is done by the index effectiveness method based on the sensory properties. Result shown that the addition of maltodextrin and albumen concentration had significant effect on the physical, chemical and sensory properties of mushroom broth powder. The best product is obtained in the treatment of addition 10% maltodextrin and 20% of albumen concentration wich had characteristics such as color L*, a*, b* were 76,9; 9,35; 18,44, foam density was 0,20 g/mL, yield was 29,10%, solubility was 96,41%, water and protein content were 6,58% and 5,77%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/605/052002703 |
| Uncontrolled Keywords: | Foam mat drying, Maltodekstrin, Putih telur, Bubuk Kaldu, Jamur-Foam mat drying, Maltodextrin, Albumen, Broth Powder, Mushroom |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 05 Aug 2020 08:12 |
| Last Modified: | 14 Aug 2020 06:03 |
| URI: | http://repository.ub.ac.id/id/eprint/180210 |
Actions (login required)
 |
View Item |