Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum

Sabahannur, St (2022) Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum. AGRITEKNO: Jurnal Teknologi Pertanian, 11 (1). pp. 1-8. ISSN 2620-9721

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Abstract

Oyster mushroom is one type of vegetable that is rarely utilized due to a lack of knowledge about how to process the mushroom itself. The perishable nature of mushrooms causes difficulties in distribution and marketing as fresh produce. One of the processed products from oyster mushrooms is chips. Vacuum frying is a frying method that is applied to heat-sensitive materials such as fruits and vegetables. This study was aimed to determine the effect of temperature and duration of vacuum frying on the physicochemical and organoleptic qualities of oyster mushroom chips. The study was conducted using a completely randomized design with a two-factor factorial pattern: the first factor, vacuum frying with a temperature of 85o and 90oC. The second factor, frying time, is 50, 60, and 70 minutes. The results showed that vacuum-fried oyster mushrooms with a temperature of 85oC and a frying time of 70 minutes produced oyster mushroom chips with the lowest fat content of 38.08%, the preferred taste, and color (score 4), while the preferred texture was frying at 90oC and long 70 minutes. The yield value and moisture content of oyster mushroom chips did not differ at different temperatures and frying times. Keywords: Chips; Oyster mushroom; temperature; vacuum frying

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	FAKULTAS PERTANIAN > AGROBISNIS
Depositing User:	Unnamed user with email admin@umi.ac.id
Date Deposited:	11 Jul 2023 06:15
Last Modified:	11 Jul 2023 06:15
URI:	http://repository.umi.ac.id/id/eprint/3161

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