PENGARUH LAMA PENYIMPANAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENDANG JAMUR TIRAM

SAPUTRI, KIKY MEGA and Wardani, Tri Wardani (2022) PENGARUH LAMA PENYIMPANAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENDANG JAMUR TIRAM. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the physical, chemical and sensory characteristics of white oyster mushroom rendang with the factor of storage time of oyster mushrooms. This study used a Non-Factoral Completely Randomized Design (CRD) with 6 levels of treatment, each treatment was repeated 3 times. Treatment factors include storage of oyster mushrooms at a temperature of 10oC ± 20C (0 days, 1 day, 2 days, 3 days, 4 days, 5 days). Parameters observed 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 hedonic test including appearance, taste, texture and aroma. The results showed that the storage time of oyster mushrooms had a significant effect on color (Lightness (L*)), moisture content, fat content, protein content, taste, texture and aroma. Treatment A4 was chosen as the best treatment with physical characteristics to color (L*, a*, b*) 34.03, 10.47 and 11.00, respectively. Water content is 45.44%, ash content is 3.47%, fat content is 15.39% and protein content is 13.14%. The test of preference for appearance was 3.04, taste was 2.56, texture was 2.64 and aroma was 2.80.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Rendang, Jamur Tiram dan Lama Penyimpanan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Kiky Mega Saputri
Date Deposited:	22 Aug 2022 03:31
Last Modified:	22 Aug 2022 03:31
URI:	http://repository.unsri.ac.id/id/eprint/77521

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