Pengaruh Formulasi Jamur Tiram Putih (Pleurotus oestreatus) dan Tapioka Terhadap Sifat Fisik, Organoleptik, dan Kimia Kerupuk

Authors

  • Sussi Astuti Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
  • Suharyono A.S. Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
  • Nopena Fitra Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

DOI:

https://doi.org/10.25181/jppt.v16i3.94

Abstract

White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oyster
mushroom processing to be cracker product is one of product diversification efforts from
mushroom. This research was conducted to find out the best formulation of tapioca and
oyster mushroom to produce the best characteristics of oyster mushroom crackers. These
characteristics include expansion volume, sensory, and chemist. This research was designed
in a Completely Randomized Block Design with 3 replication. The treatments had 7
formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2
(10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7
(60% : 40%), respectively. Data were analiyzed with analysis of varians to find out the
treatment effects, then the data were further analyzed with Honestly Significant Difference
(HSD) test on level of 5% to find the best formulation. The results showed that formulation
N2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansion
volume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typical
of oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fat
content of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db).
However, the protein content didn’t include the qualification of cracker standard quality
(SNI 01-2713-1999).
Keywords : white oyster mushroom, tapioca, cracker

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Published

2017-07-05

How to Cite

Astuti, S., A.S., S., & Fitra, N. (2017). Pengaruh Formulasi Jamur Tiram Putih (Pleurotus oestreatus) dan Tapioka Terhadap Sifat Fisik, Organoleptik, dan Kimia Kerupuk. Jurnal Penelitian Pertanian Terapan, 16(3). https://doi.org/10.25181/jppt.v16i3.94

Issue

Vol. 16 No. 3 (2016)

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