Kualitas Penyedap Rasa Alternatif Kombinasi Jamur Tiram (Pleurotus Ostreatus) dan Jamur Kuping (Auricularia polytricha) dengan Variasi Suhu dan Lama Pengeringan

Hidayah, Nurul and , Dra. Aminah Asngad, M.Si (2019) Kualitas Penyedap Rasa Alternatif Kombinasi Jamur Tiram (Pleurotus Ostreatus) dan Jamur Kuping (Auricularia polytricha) dengan Variasi Suhu dan Lama Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Oyster mushrooms and ear mushrooms have the potential to be used as natural flavoring which contains a lot of protein, so that the glutamic acid produced is quite high. The content of glutamic acid can act as a source of savory taste in food. This research aims to determine the protein content and quality of flavoring alternatives to the body combination of oyster mushroom and mushroom fruit with variations in temperature and drying time. The research method uses experiments completely randomized design (CRD) with two factors. The first factor is the drying temperature (S1: 50 ℃ and S2: 60 ℃) and the second factor is the drying time (L1: 3 hours, L2: 4 hours, and L3: 5 hours) with 2 repetitions. Data were analyzed using Two Way Anava test which was continued by LSD test (Least Significant Differences). The results showed that the organoleptic test of the color preference value was highest at the drying temperature of 50 ℃ for 5 hours, the highest aroma preference value at the drying temperature of 60 ℃ for 5 hours, and the highest panelist reception at 60 ℃ for 3 hours. The conclusion of this study is that the temperature and duration of drying affect the organoleptic in the alternative flavored mushrooms. The panelist's favorite value at the drying temperature of 60 ℃ is higher than the drying temperature of 50 ℃.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	jamur tiram, jamur kuping, lama pengeringan, suhu.
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	NURUL HIDAYAH
Date Deposited:	23 Jul 2019 07:51
Last Modified:	23 Jul 2019 07:51
URI:	http://eprints.ums.ac.id/id/eprint/74556

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