SIFAT FISIK DAN KIMIA TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus) DENGAN VARIASI PERLAKUAN SUHU DAN LAMA PENGERINGAN

Siagian, Nensy Sarmawati (2017) SIFAT FISIK DAN KIMIA TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus) DENGAN VARIASI PERLAKUAN SUHU DAN LAMA PENGERINGAN. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Abstract

SIFAT FISIK DAN KIMIA TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus) DENGAN VARIASI PERLAKUAN SUHU DAN LAMA PENGERINGAN INTISARI Jamur tiram putih banyak dibudidayakan petani di Indonesia. Jamur tiram putih yang telah dipanen akan mudah sekali rusak karena kandungan airnya tinggi yaitu 86,6%. Oleh karena itu perlu dilakukan tindakan untuk memperpanjang daya simpan jamur tiram putih setelah dipanen dengan mengolah jamur tiram putih menjadi tepung. Penelitian ini bertujuan untuk mengetahui pengaruh variasi suhu dan lama pengeringan terhadap sifat fisik dan kimia tepung jamur tiram putih. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) yang terdiri dari 2 faktor yaitu faktor pertama suhu pengeringan (50 0C dan 60 0C) dan faktor kedua lama pengeringan (5 jam, 6 jam, dan 7 jam). Uji analisis yang dilakukan pada hasil tepung jamur tiram putih yaitu uji analisis sifat fisik dan uji analisis sifat kimia. Data yang diperoleh dari hasil penelitian berikutnya dilakukan pengolahan data menggunakan analisa keragaman ANOVA (Analysis of Variance). Kesimpulan secara umum menunjukkan bahwa semakin tinggi suhu dan lama pengeringan maka rendemen, warna (tingkat kecerahan), dan kadar protein tepung jamur tiram putih akan semakin meningkat, sedangkan kadar air dan kadar total fenolnya menurun, dan tidak berpengaruh nyata terhadap densitas curah dan aktivitas antioksidan. Disamping itu, diketahui pula bahwa suhu pengeringan 60 0C dan lama pengeringan 7 jam akan menghasilkan tepung jamur tiram putih terbaik dengan rendemen tertinggi 6,97%, kadar air terendah 5,42% bb, kadar protein tertinggi 18,63% bb, warna (tingkat kecerahan) tertinggi 81,47, densitas curah 0,80 g/ml, dan aktivitas antioksidan tertinggi 82,26%. Kadar total fenol terbaik adalah 200,94 mgGAE/100 g tepung. Kata kunci: tepung jamur tiram putih, pengeringan, antioksidan, fenol PHYSICAL AND CHEMICAL PROPERTIES OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) FLOUR WITH TREATMENT VARIATION OF TEMPERATURE AND DRYING TIME ABSTRACT White oyster mushroom farmers widely cultivated in Indonesia. White oyster mushrooms have been harvested will be easily damaged because of the high water content is 86,6%. Therefore, it is necessary to act to extend the shelf life of white oyster mushrooms after harvest by processing white oyster mushrooms into flour. This research aims to determine the effect of temperature and drying time variation on physical and chemical properties of white oyster mushroom flour. This research used Rancangan Acak Kelompok Lengkap (RAKL) consisting of two factors, first is temperature factor (50 0C and 60 0C) and second is drying time factor (5, 6, and 7 hours). The analysis performed for white oyster mushroom flour is physical properties analysis and chemical properties analysis. Obtained data from the results of this research processed using the analysis of diversity ANOVA (Analysis of Variance). Generally it can be concluded that the higher temperature and long drying time the yield, color (brightness), and protein content will increase, while the water content and total phenol content decrease, and no significant effect on bulk density and antioxidant activity. In addition, it is also known that the drying temperature 60 0C and 7 hours drying time will produce the best white oyster mushroom flour with the highest yield 6.97%, the lowest water content 5.42% wb, the highest protein content 18,63% wb, the highest color (brightness) 81.47, the highest antioxidant activity 82.26%, and bulk density 0.80 g/ml. The best total phenol content is 200.94 mgGAE / 100 g flour. Keywords: white oyster mushroom flour, drying process, antioxidant, phenol

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Prof. Dr. Ir. Dwiyati Pujimulyani, MP
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 12 Feb 2018 04:58
Last Modified: 19 Aug 2022 02:39
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1768

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