Kualitas Penyedap Rasa Alternatif Kombinasi Jamur Merang (Volvariella Volvaceae) dan Jamur Kuping (Auricularia Polytrica) dengan Variasi Suhu dan Lama Pengeringan

Nugroho, Dian and , Dra. Aminah Asngad, M.Si (2019) Kualitas Penyedap Rasa Alternatif Kombinasi Jamur Merang (Volvariella Volvaceae) dan Jamur Kuping (Auricularia Polytrica) dengan Variasi Suhu dan Lama Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Alternative flavoring can be produced by utilizing protein levels in the fungus. Mushroom and mushroom are ingredients that can be used as alternative flavoring. The content of glutamic acid in mushrooms gives a distinctive taste to flavorings. This study aims to determine the quality of alternative flavoring combinations of straw mushrooms and mushrooms with variations in temperature and drying time. The research method used an experiment with a completely randomized design (CRD) of two factors. The contributing factors are B: temperature (B1: 50 ℃ and B2: 60 ℃) and K: drying time (K1: 3 hours, K2: 4 hours, and K3: 5 hours) with two replications. Observation data were analyzed using non parametrix followed by LSD (Least Significant Differences) test. The results showed that the organoleptic tests of 6 treatments were all favored by panelists. The highest favorite value is the heating combination of merang mushroom and mushroom with a variation of 4 hours drying time and temperature of 60 ℃. The conclusions from this study are that the temperature and duration of drying affect organoleptics in alternative mushroom flavorings.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	flavoring alternative mushrooms, temperature, drying time
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	DIAN NUGROHO
Date Deposited:	24 Jul 2019 03:22
Last Modified:	24 Jul 2019 03:22
URI:	http://eprints.ums.ac.id/id/eprint/74557

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