KARAKTERISTIK AIR FRYING JAMUR TIRAM (PLEUROTUS OSTREATUS) BERDASARKAN SUHU DAN WAKTU

MURNI, YESI SAHARA and Adhiguna, Rizky Tirta (2024) KARAKTERISTIK AIR FRYING JAMUR TIRAM (PLEUROTUS OSTREATUS) BERDASARKAN SUHU DAN WAKTU. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this study is to determine the characteristics of oyster mushrooms using the air frying method based on temperature and time. This study uses a completely randomized design with two factors, namely frying temperature (160°C, 170°C, and 180°C) and frying time (16 minutes, 18 minutes, and 20 minutes). The results of the study show that temperature and frying time significantly affect the reduction of moisture content, yield, frying rate, texture, color, and sensory properties of fried oyster mushrooms. The characteristics of fried oyster mushrooms at a temperature of 160°C for 16 minutes produce higher moisture content, higher yield, lower frying rate, and better sensory properties. The fried oyster mushrooms produced in this condition have a crispy texture, golden-brown color, and stronger umami taste. On the other hand, frying at a higher temperature (180°C) and longer time (20 minutes) produces lower moisture content, lower yield, higher frying rate, and worse sensory properties. The results of this study show that the use of air fryer technology is an alternative to traditional frying methods, resulting in higher quality and nutritional value of fried oyster mushrooms.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	air fryer, penggorengan, waktu, suhu, jamur tiram
Subjects:	S Agriculture > S Agriculture (General) > S671-760.5 Farm machinery and farm engineering
Divisions:	05-Faculty of Agriculture > 54211-Agricultural Technology (S1)
Depositing User:	Yesi Sahara Murni
Date Deposited:	19 Sep 2024 07:40
Last Modified:	19 Sep 2024 07:40
URI:	http://repository.unsri.ac.id/id/eprint/157617

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