PENGARUH LAMA PENGERINGAN PENDAHULUAN JAMUR TIRAM DAN LAMA PEMASAKAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS RENDANG JAMUR TIRAM (Pleurotus ostreatus)

NISA, TRIYAS MUTIARA and Wardani, Tri Wardani (2022) PENGARUH LAMA PENGERINGAN PENDAHULUAN JAMUR TIRAM DAN LAMA PEMASAKAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS RENDANG JAMUR TIRAM (Pleurotus ostreatus). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of the pre-drying time of oyster mushroom and cooking time of oyster mushroom rendang on the physical, chemical and sensory characteristics of white oyster mushroom rendang (Pleurotus ostreatus). This study used a Factorial Completely Randomized Design with two treatment factors, namely drying time (A1 60 minutes and A2 90 minutes) and cooking time (B1 30 minutes, B2 60 minutes, and B3 90 minutes) and repeated three times. Parameters observed included physical characteristics (color), chemical characteristics (moisture content, ash content, fat content, and protein content) and sensory characteristics using hedonic tests (appearance, taste, texture and aroma). The results showed that drying time significantly affected the value of redness (a*), yellowness (b*), moisture content, ash content, fat content, protein content, appearance and texture; cooking time has a significant effect on the value of lightness (L*), redness (a*), yellowness (b*), moisture content, ash content, fat content, protein content, appearance and texture; The interaction of the two treatments significantly affected the value of redness (a*), yellowness (b*), moisture content, ash content and protein content. Treatment A1B1 (cooking time 90 minutes and cooking time 90 minutes) was the best treatment with b* 10,70%, ash content 4,63%, and protein content 25,05% with the total mean value lightness 38,178%, redness 11,4%, water content 55,2%, fat content 10,02% and hedonic test, appearance 3,56%, taste 2,96%, texture 3,36%, and aroma 3,34%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Rendang Jamur Tiram, Lama pemasakan, Lama pengeringan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Triyas Mutiara nisa
Date Deposited:	15 Sep 2022 05:01
Last Modified:	15 Sep 2022 05:01
URI:	http://repository.unsri.ac.id/id/eprint/78696

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