Hidayat,, A. S. P. and Winarti,, S. and Sarofa, U. (2020) KARAKTERISTIK TEPUNG JAMUR TIRAM PUTIH DENGAN METODE FOAM MAT DRYING. In: Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional, 10 Oktober 2020, Surabaya.
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Abstract
White oyster mushrooms are one of the agricultural commodities that are of interest to the community because they have sufficient nutrition, including protein, carbohydrates and fat. However, mushrooms have a high enough moisture content, so they can easily be damaged. Therefore it is necessary to handle to prevent the decline in the quality of the oyster mushrooms, among others, by drying the foam-mat drying method. This study aims to determine the effect of egg white concentration as a foaming agent and maltodextrin on the physicochemical and organoleptic characteristics of white oyster mushroom flour according to the foam-mat drying method. This study used a Completely Randomized Design with two factors and three replications. Factor I was egg white concentration 3%, 5% and 7%, and factor II was maltodextrin concentration 3%, 5% and 7%. The data from the observations were analyzed using ANOVA, if there was an interaction or significant effect on the two treatments, a further DMRT test was carried out. The results showed that the best treatment was egg white concentration 7% and maltodextrin 3%, which produced white oyster mushroom flour with the characteristics: protein content 21.65%, fat 2.27%, water 5.89%, ash content 6.97 %, carbohydrates 63.80% and 0.15% beta glucans. Keywords : foam mat drying, white oyster mushroom, maltodextrin, white egg
| Item Type: | Conference or Workshop Item (Paper) |
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| Additional Information: | ISBN : 978-623-93261-6-6 |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Conference/Seminar > Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional |
| Depositing User: | Users 6 not found. |
| Date Deposited: | 11 Feb 2021 05:07 |
| Last Modified: | 11 Feb 2021 05:07 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/1345 |
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