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PENGARUH JENIS JAMUR TIRAM DAN KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERISTIK PENYEDAP RASA JAMUR DENGAN METODE FOAM MAT DRYING

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This research was to determine effect of oyster mushroom type and maltodextrin concentration on characteristics of mushroom flavor enhancers using foam mat drying method. This research used a Factorial Completely Randomized Design (FCRD) consisted of two factors and three replications. First factor (A) was type of oyster mushroom (white oyster mushroom and brown oyster mushroom) and second factor (B) was concentration of maltodextrin (0%, 10%, and 20%). The observed parameters were physical characteristics (solubility and yield), chemical characteristics (moisture, ash, and protein content), and hedonic tests (color, flavor, aroma) for mushroom flavor enhancer and (taste) for application of mushroom flavor enhancer in stir-fried Chinese cabbage. The results showed that type of oyster mushroom had a significant effect on yield, moisture, ash, and protein content, as well as sensory attributes of aroma and flavor. Maltodextrin concentration had a significant effect on solubility, yield, moisture, ash, and protein content, as well as sensory attributes of aroma and flavor. Results of research were values of solubility ranged from 91,19-94,58%, yield 5,36-20,58%, moisture content 4,83-7,32%, ash content 1,56-4,14%, and protein content 4,28-7,65%, aroma 3,00-3,88, color 3,40- 3,96, flavor 3,12-4,04, and taste 3,48-3,88. Keywords: foam mat drying, oyster mushroom, maltodextrin, flavor enhancer

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Detail Information

Series Title

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Call Number

T1969232026

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2026

Collation

xviii, 222 hlm.; ilus.; tab, 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Jamur Tiram — Pengolahann

Specific Detail Info

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Statement of Responsibility

TUTI

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