Uji Kualitas Penyedap Rasa Alternatif Kombinasi Jamur Merang (Volvariella volvaceae) dan Jamur Tiram (Pleurotus ostreatus) dengan Variasi Suhu dan Lama Pengeringan

Khussyiria, Milla Mifta and , Dra. Aminah Asngad, M.Si (2019) Uji Kualitas Penyedap Rasa Alternatif Kombinasi Jamur Merang (Volvariella volvaceae) dan Jamur Tiram (Pleurotus ostreatus) dengan Variasi Suhu dan Lama Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

The paddy straw mushroom and oyster mushroom have a chance as an alternative natural seasoning ingredient because it contains a lot of glutamate acid and a high protein. This research aims to find out the protein content and quality of natural seasoning of mushroom-based on the variation of temperature and drying time. The research method uses experiments completely randomized design (CRD) with two factors. The first factor was drying temperature: 50ºC and 60ºC, the second factor was drying time: 3 hours, 4 hours, 5 hours with 2 repetitions. Qualitative data was carried out by organoleptic tests. The results showed that organoleptic test with the highest color preference value which was dried for 5 hours at 50ºC dan 60ºC, and the most favorite flavor was dried for 3 hours at 50ºC, while the best acceptability of seasoning was dried for 4 hours at 50ºC. The conclusion of this study there were differences in taste of seasoning organoleptic result due to the different levels of preference and sensory sensitivity of the panelists.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	paddy straw mushroom, wood ear mushroom, drying temperature
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	MILLA MIFTA KHUSSYIRIA
Date Deposited:	25 Jul 2019 02:59
Last Modified:	25 Jul 2019 02:59
URI:	http://eprints.ums.ac.id/id/eprint/74649

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