PENGERINGAN JAMUR TIRAM (PLEUROTUS OSTREATUS) MENGGUNAKAN OVEN GELOMBANG MIKRO BERDASARKAN WAKTU DAN VARIETAS

ASTUTI, ANGGI TRI and Adhiguna, Rizky Tirta (2024) PENGERINGAN JAMUR TIRAM (PLEUROTUS OSTREATUS) MENGGUNAKAN OVEN GELOMBANG MIKRO BERDASARKAN WAKTU DAN VARIETAS. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41201_05021282025046.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (19MB) | Request a copy
	Text RAMA_41201_05021282025046_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (7MB) | Request a copy
	Text RAMA_41201_05021282025046_0024018207_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (7MB)
	Text RAMA_41201_05021282025046_0024018207_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
	Text RAMA_41201_05021282025046_0024018207_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41201_05021282025046_0024018207_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (5MB) | Request a copy
	Text RAMA_41201_05021282025046_0024018207_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (284kB) | Request a copy
	Text RAMA_41201_05021282025046_0024018207_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41201_05021282025046_0024018207_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy

Abstract

Oyster mushrooms (pleurotus ostreatus) are one type of white pamper mushroom or wood fungus commonly consumed by the Indonesian people, oyster mushrooms have a fruiting body that grows in bloom forming a funnel like a clamshell (oyster). One way of processing oyster mushrooms in order to extend the shelf life by drying. Drying oyster mushrooms is done with a microwave oven so that the drying time is more effective. This study aims to determine the drying characteristics of oyster mushrooms using microwave ovens based on time and variety. The design method chosen is a complete randomized design (CRD) consisting of two factors, namely the variety factor (A) consisting of two levels, namely A1 = white oyster mushroom variety florida, A2 = white oyster mushroom variety HU. The time factor (B) consists of three levels, namely, B1 = 20 minutes, B2 = 30 minutes, B3 = 40 minutes. Each treatment was carried out 3 times. The results showed that the A2B3 treatment (white oyster mushroom variety HU and 40 minutes) had the best characteristics, with a moisture content of 2.1%, yield of 41%, drying rate of 0.05%bk/min, rehydration value of 162.9%. The center temperature of oyster mushroom drying is efficient at drying for 20 minutes reaching 90˚ C.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Microwave, Pengeringan, Jamur Tiram, Laju Pengeringan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation S Agriculture > S Agriculture (General) > S671-760.5 Farm machinery and farm engineering
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Anggi Tri Astuti
Date Deposited:	19 Sep 2024 02:44
Last Modified:	19 Sep 2024 02:44
URI:	http://repository.unsri.ac.id/id/eprint/157510

Actions (login required)

View Item