PENGARUH KESEGARAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS NUGET JAMUR TIRAM

CAHYANI, DHEA GITA and Widowati, Tri Wardani (2023) PENGARUH KESEGARAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS NUGET JAMUR TIRAM. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the physical, chemical and sensory characteristics of oyster mushroom freshness. This study used a Non-Factorial Randomized Block Design (RBD) with 6 levels of treatment, each treatment was repeated 3 times. Treatment factors were self life of oyster mushrooms at 100C ± 20C in 0 days, 1 day, 2 days, 3 days, 4 days, and 5 days. The observed parameters were physical characteristics (color), chemical characteristics (moisture content, ash content, fat content and protein content) as well as sensory characteristics which were carried out using a preference test (hedonic) including appearance, taste, texture and aroma. The results showed that the freshness of oyster mushrooms significant effect the color (Lightness (L*)), moisture content, protein content, taste, texture and scent. Delaying oyster mushroom storage up to 1 day will give oyster mushroom nuggets with characteristics that are not significantly different from 0 day storage.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	nuget, jamur tiram dan kesegaran
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Dhea Gita Cahyani
Date Deposited:	26 Jul 2023 02:39
Last Modified:	26 Jul 2023 02:39
URI:	http://repository.unsri.ac.id/id/eprint/121590

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