Author

Angry Pratama Solihin

Subject

- Pertanian

Abstract

White oyster mushroom (Pleurotus ostreatus) is easily cultivated and favored by most people because of its high nutritional value. The Chemical composition of oyster mushrooms will change if it is processed. The aim of this study was to determine changes in chemical composition, and organoleptic properties of white oyster mushroom which has treated with baking, frying and and boiling. Firstly, white oyster mushrooms was simmered for 30 minutes before treated by baking, frying and boiling with variations in processing time: 5, 10 and 15 minutes. White oyster mushrooms then analyzed in content of water, ash, protein, fat, carbohydrates, dietary fiber and organoleptic properties. The results showed that the amount of ash, protein, carbohydrates, and dietary fiber in fried white oyster mushrooms, significantly decreased. While, the fat content significantly increased compared with raw, baked and boiled white oyster mushrooms. Variations in processing time did not have significant effect on ash content, protein, fat, carbohydrates and dietary fiber of white oyster mushroom treated by baking, frying, and boiling. The assessment using panelist on level of preference for color and texture was highest in boiled white oyster mushroom and for flavor and overall found on the fried white oyster mushroom

Publisher

Jurnal Ilmiah Agrosains Tropis 8(6)

Contributor

Sutikartini, Sri Anggrahini, Eni Harmayani

Publish

2015

Material Type

ARTIKEL

Right

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