التفاصيل البيبلوغرافية
| العنوان: |
PERUBAHAN KADAR AIR DAN SUSUT BOBOT JAMUR TIRAM PUTIH (Pleurotus ostreatus) SELAMA PENYIMPANAN. (Indonesian) |
| Alternate Title: |
WATER CONTENT AND WEIGHT LOSS CHANGES OF WHITE OYSTERS MUSHROOM (Pleurotus ostreatus) DURING STORAGE. (English) |
| المؤلفون: |
Doli Siregar, Ias Marroha, Pratama, Filli, Hamzah, Basuni, Wulandari |
| المصدر: |
Jurnal Pertanian; Apr2023, Vol. 14 Issue 1, p15-22, 8p |
| مصطلحات موضوعية: |
WEIGHT loss, MUSHROOMS, RHIZOSPHERE, STORAGE |
| مصطلحات جغرافية: |
INDONESIA |
| Abstract (English): |
White oyster mushroom is one type of mushroom that is popular in Indonesia. This study aims to determine the rate of change in water content and weight loss of white oyster mushrooms during storage. This study used a Completely Randomized Factorial Design with two treatments with 3 replications. The first treatment (A) was the difference in storage temperature (10, 20 and 30oC) and the second factor (B) was the difference in CO2 gas concentration (control, 20, 30 and 40%). Parameters observed were water content and weight loss. The results showed that the water content before storage was 90.47%, after storage at a temperature of 10oC for 10 days increased in the range 92.71% - 93.81%. The temperature 20oC for 8 days increased in the range 93.54% - 94.02%, while at 30oC for 3 days it increased 94.36%. White oyster mushroom weight before storage ranged from 100.00 g - 110.00 g after storage at 10oC for 10 days weight loss in the range of 2.04% - 2.1%. Storage temperature of 20oC for 8 days decreased in the range of 2.37% - 2.90%, while at 30oC for 3 days it experienced 4.01%. The Q10 value of the highest water content change was obtained at the addition of 30% CO2 with a value of 3.00. The Q10 value of the highest weight loss change was obtained at the addition of 0% CO2 with a value of 1.18. [ABSTRACT FROM AUTHOR] |
| Abstract (Indonesian): |
Jamur tiram putih merupakan salah satu jenis jamur yang cukup populer di Indonesia. Penelitian ini bertujuan untuk mengetahui laju perubahan kadar air dan susut bobot pada jamur tiram putih selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan dengan 3 kali ulangan. Faktor perlakuan pertama yaitu perbedaan suhu penyimpanan (10, 20 dan 30oC) dan faktor kedua perbedaan konsentrasi gas CO2 (kontrol, 20, 30 dan 40%). Parameter yang diamati yaitu kadar air dan susut bobot. Hasil penelitian menunjukkan bahwa kadar air sebelum penyimpanan 90,47%, setelah penyimpanan pada suhu 10oC selama 10 hari mengalami peningkatan dengan kisaran 92,71% - 93,81%. Suhu 20oC selama 8 hari mengalami peningkatan dengan kisaran 93,54% - 94,02%, sedangkan pada suhu 30oC selama 3 hari mengalami peningkatan 94,36%. Berat jamur tiram sebelum penyimpanan berkisar 100,00 g - 110,00 g setelah dilakukan penyimpanan pada suhu 10oC selama 10 hari mengalami susut bobot dengan kisaran 2,04 % - 2,1 %. Suhu penyimpanan 20oC selama 8 hari mengalami penurunan dengan kisaran 2,37% - 2,90%, sedangkan pada suhu 30oC selama 3 hari mengalami 4,01%. Nilai Q10 perubahan kadar air tertinggi diperoleh pada penambahan 30 % CO2 dengan nilai 3,00. Nilai Q10 perubahan susut bobot tertinggi diperoleh pada penambahan 0 % CO2dengan nilai 1,18. [ABSTRACT FROM AUTHOR] |
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