PENGERINGAN JAMUR TIRAM (Pleurotus ostreatus) MENGGUNAKAN CABINET DRYER UNTUK MEMPERPANJANG UMUR SIMPAN

DIDIK SETIYONO, Ir. Suwedo Hadiwiyoto, M.S., M.Phil

2011 | Tesis | S2 Mag.Sistem Teknik

umur simpan jamur Tujuan umum penelitian ini adalah untuk mempelajari aspek pengeringan jamur tiram (Pleurotus astreatus) dan memperpanjang tiram kering. tahap pemilihan larutan pencelupan Penelitian ini dilakukan dengan beberapa tahapan: (1) untuk menentukan parameter warna jamur tiram kering yang paling disukai oleh panelis, (2) mempelajari karakterisasi sifat-sifat pengeringan, yaitu kehilangan berat, kecepatan pengeringan, efisiensi pengeringan, perubahan suhu, kelembaban relatif, kadar air, aktivitas air, dan sorpsi isotermis pada kondisi pengeringan suhu 50⁰C selama 6 jam (3) penentuan umur simpan jamur tiram kering. penelitian Hasil menunjukkan: (1) pada tahap I, berdasarkan nilai L* kolorimeter Hunter dan evaluasi organoleptik oleh panelis, jamur tiram kering dengan perlakuan pencelupan 0,2% NaHSO3 memiliki warna yang paling baik daripada pencelupan air atau larutan 10% NaCl, (2) tahap II, selama pengeringan penurunan berat adalah 541,17 gram (91,51%), total kecepatan pengeringan 1,50 gram/menit, total rata-rata perubahan suhu 48,0⁰C, total rata-rata RH 30%, kadar air 7,46%, aktivitas air 0.578, dan efisiensi pengeringan 22,93%, (3) tahap III, umur simpan jamur tiram kering berdasarkan kerusakan warna kecerahan nilai L * adalah 79 hari (2 bulan 21hari).

The general objectives of this research were to study the drying aspect of oyster mushrooms (Pleurotus astreatus) and the extend of shelf life of dried oyster mushrooms. This research was conducted by several stages: (1) dyeing solution selection phase to determined the most preference color parameters of dry oyster mushrooms by the panelists, (2) characterization of the drying properties to study, weight loss, drying rate, drying efficiency, changes in temperature, relative humidity, moisture content, water activity, and sorption isotherm drying condition, was set at 50⁰C for 6 hours (3) determination of shelf life of dried oyster mushrooms. in stage I, according to L* value Hunter colorimeter and The results showed: (1) organoleptic evaluation by the panelists, dried oyster mushrooms treated by immersing 0,2% NaHSO3 has the most favorable color than immersing in water or 10% NaCl solution, (2) stage II, during drying the weight loss was 541,17 grams (91.51%), the total drying rate was 1,50 grams/minute, the average total temperature change was 48,0⁰C, the total average was RH 30%, moisture content 7,46%, water activity 0,578, and the drying efficiency was 22,93%, (3) stage III, dried oyster mushroom shelf life based on the damage of color brightness L * value was 79 days (2 months of 21days).

Kata Kunci : Pleurotus ostreatus, jamur tiram kering, umur simpan jamur tiram kering, pengering tipe cabinet, kecepatan pengeringan