Pengaruh Metode Blanching Terhadap Kualitas Tepung Jamur Tiram Putih

Rita Khathir; Yunita Yunita; Ratna Ratna; Safira Elviana

doi:10.17969/jtipi.v15i2.28377

Pengaruh Metode Blanching Terhadap Kualitas Tepung Jamur Tiram Putih

Rita Khathir, Yunita Yunita, Ratna Ratna, Safira Elviana

Abstract

The study aimed to evaluate the influence of blanching methods to the quality of oyster mushroom flour. The treatments were non-blanching, hot water blanching and steam blanching at 3 replications. The amount of mushroom used for each treatment was about 500g. The mushroom was cut into cube shape sizing approximately 1cm. The drying process was conducted by using solar tunnel dryer type Hohenheim Aceh. The temperature and relative humidity were recorded by using proportional integral derivative (PID) controller connected to the outlet fans. The moisture was analyzed by using a moisture analyzer XY105MW, while color was examined by using a colorimeter LS171. The protein content of mushroom flour was determined by Kjeldahl method, and the ash content was identified by dry ashing method at temperature of 400-550°C. Data were analyzed by using analysis of variance (ANOVA). Results showed that the blanching method could cut the drying time approximately for 3h. The ANOVA had shown a significant influence of blanching methods to the moisture, yield, ash content and whitness index (WI). However, there is no significant influence of treatments to the protein content. This study suggests the hot water blanching in processing the oyster mushroom flour because it produced the best performance of oyster mushroom flour i.e moisture of 5.78%, yield of 6.26%, protein content of 19.32%, ash content of 4.99% and whitness index of 63.88. Further study is necessary to determine the best combination of temperature and drying time in order to increase the yield.

Keywords

Blanching methods; oyster mushroom flour

Full Text:

PDF

References

Al-Hasani, M., Zulfahrizal, Agustina, R., 2017. Kajian Variasi Ketebalan Tumpukan Fermentasi Terhadap Kualitas Pliek U dan Minyak Pliek Yang Dikeringkan Dengan Alat Pengering Tipe Hohenheim. J. Ilm. Mhs. Pertan. Unsyiah 2, 386–395.

Ardiansyah, Nurainy, F., Astuti, S., 2014. Pengaruh perlakuan awal terhadap karakteristik kimia dan organoleptik tepung jamur tiram (Pleurotus oestreatus). J. Teknol. Ind. dan Has. Pertan. 19, 117–126.

Asrafuzzaman, M., Rahman, M.M., Mandal, M., Marjuque, M., Bhowmik, A., Rokeya, B., Hassan, Z., Faruque, M.O., 2018. Oyster mushroom functions as an anti-hyperglycaemic through phosphorylation of AMPK and increased expression of GLUT4 in type 2 diabetic model rats. J. Taibah Univ. Med. Sci. 13, 465–471.

Astuti, S., Setyani, S., 2019. Pendugaan Umur Simpan Tepung Jamur Tiram Putih ( Pleurotus ostreatus ) Pada Kemasan Plastik Polietilen dengan Metode Akselerasi Shelf Life of White Oyster Mushroom ( Pleurotus ostreatus ) Flour in Polyethylene Plastic Packaging with the Arrhenius Method. J. Penelit. Pertan. Terap. 19, 95–108.

Getahun, E., Gabbiye, N., Delele, M.A., Fanta, S.W., Vanierschot, M., 2021. Two-stage solar tunnel chili drying: Drying characteristics, performance, product quality, and carbon footprint analysis. Sol. Energy 230, 73–90.

Hardi, A., Ichwana, Khathir, R., 2019. Kajian pengering kopi gayo semi basah menggunakan alat pengering tipe Hohenheim. J. Ilm. Mhs. Pertan. 4, 353–361.

Hidayat, A.S.P., Winarti, S., Sarofa, U., 2020. Karakteristik tepung jamur tiram putih dengan metode foam mat drying. In: Prosiding Seminar Nasional Teknilogi Pangan. pp. 9–19.

Kadaryati, S., Arinanti, M., Afriani, Y., 2021. Formulasi dan Uji Sensori Produk Bumbu Penyedap Berbasis Jamur Tiram (Pleurotus ostreatus). agriTECH 41, 285–293.

Khathir, R., Agustina, R., Putra, B.S., Rahmadi, R., 2020a. The Quality of Elephant Ginger Dried by Using Modified Hohenheim Dryer under Tropical Climate. In: IOP Conference Series : Earth and Environmental Science. IOP Publishing Ltd, p. 012003.

Khathir, R., Agustina, R., Ratna, 2015. Karakteristik alat pengering tipe Hohenheim pada pengeringan Pliek-U. In: Seminar Nasional Hasil Riset Dan Standardisasi Industri V. Balai Riset dan Standardisasi Industri Banda Aceh, Banda Aceh, pp. 309–313.

Khathir, R., Sari, E.P., Agustina, R., 2020b. Performansi Alat Pengering Terowongan Tenaga Surya Tipe Hohenheim untuk Pengeringan Kerupuk Tiram The Performance of Type Hohenheim Solar Tunnel Dryer in Drying Oyster Kerupuk. agriTECH 40, 263–269.

Khatun, S., Islam, A., Cakilcioglu, U., Guler, P., Chandra, N., 2015. Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp .). NJAS - Wageningen J. Life Sci. 72–73, 1–5.

Lisa, M., Lutfi, M., Susilo, B., 2015. Pengaruh Suhu dan Lama Pengeringan terhadap Mutu Tepung Jamur Tiram Putih ( Plaerotus ostreatus ) Effect of Temperature Variation and Long Drying Of the Quality Flour White Oyster Mushroom ( Plaerotus ostreatus ). J. Keteknikan Pertan. Trop. dan Biosist. 3, 270–279.

Mentari, B., Nurba, D., Khathir, R., 2017. Karakteristik Pengeringan Jahe Merah (Zingiber officinale Var Rubrum Rhizome) Dengan Metode Penjemuran Dan Menggunakan Alat Pengering Tipe Hohenheim. J. Ilm. Mhs. Pertan. 2, 439–448.

Muhandri, T., Yulianti, S.D., Herliyana, E.N., 2017. Karakteristik pengeringan jamur tiram (Pleurotus astreatus var. florida) menggunakan pengering tipe fluidized bed drier. agriTECH 37, 420–427.

Nabnean, S., Nimnuan, P., 2020. Experimental performance of direct forced convection household solar dryer for drying banana. Case Stud. Therm. Eng. 22, 100787.

Nurainy, F., Sugiharto, R., Sari, D.W., 2015. Pengaruh perbandingan tepung tapioka dan tepung jamur tiram putih (Pleurotus ostreatus) terhadap volume pengembangan, kadar protein dan organoleptik kerupuk. J. Teknol. Ind. dan Has. Pertan. 20, 11–24.

Ogawa, T., Adachi, S., 2017. Detection of cracks in dried spaghetti using transmission images. Biosci. Biotechnol. Biochem. 81, 750–754.

Parvin, R., Farzana, T., Mohajan, S., 2020. Quality improvement of noodles with mushroom forti fi ed and its comparison with local branded noodles. NFS J. 20, 37–42.

Pujimulyani, D., Raharjo, S., Marsono, Santoso, U., 2010. Pengaruh blanching terhadap aktivitas antioksidan, kadar fenol, flavonoid, dan tanin terkondensasi kunir putih (Curcuma mangga Val.). agriTECH 30, 141–147.

Rahmawati, Wahyuni, F., Hariati, N.W., 2018. Pengaruh substitusi tepung jamur tiram terhadap daya terima dan kandungan gizi mi kering. J. Dunia Gizi 1, 119–127.

Ridwan, Munawar, A.A., Khathir, R., 2017. Peningkatan Kualitas Cabai Merah Kering Dengan Perlakuan Blanching Dalam Natrium Metabisulfit. J. Ilm. Mhs. Pertan. 2, 171–182.

Salehi, F., 2019. Characterization of different mushrooms powder and its application in bakery products : A review. Int. J. Food Prop. 22, 1375–1385.

Sekhar, Y.R., Pandey, A.K., Mahbubul, I.M., Avinash, G.R.S., Venkat, V., Pochont, N.R., 2021. Experimental study on drying kinetics for Zingiber Officinale using solar tunnel dryer with thermal energy storage. Sol. Energy 229, 174–186.

Srisittipokakun, N., Kirdsiri, K., Kaewkhao, J., 2012. Solar drying of Andrographis paniculata using a parabolicshaped solar tunnel dryer. Procedia Eng. 32, 839–846.

Suarti, B., Fuadi, M., Budiono, E., 2016. Perlakuan tepung jamur tiram (Pleurotus ostreatus) dan lama pengeringan terhadap mutu mie kering dari tepung mocaf. Agrium 20, 109–118.

Supadmi, S., Murdiati, A., Rahayu, E.S., 2016. Komposisi gizi, indeks warna outih, dna profil granula pati pada modified cassava flour (Mocaf) yang difortifikasi dengan iodium. MGMI 8, 65–78.

Suprihana, Sumaryati, E., Ekayanti, R.H., 2010. Substitusi jamur tiram putih untuk peningkatan sifat fisik dan kimia flake dari maizena. Agrika 4, 1–24.

Wardani, N.A.K., Widjanarko, S.B., 2013. Potensi jamur tiram dan gluten dalam pembuatan daging tiruan tinggi serat. J. Teknol. Pertan. 14, 151–164.

Yuliani, Y., Maryanto, M., Nurhayati, N., 2018. Karakteristik Fisik dan Kimia Tepung Jamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pluerotus ostreatus) Tervariasi Perlakuan Blansing. Agroteknologi 12, 176–183.

DOI: https://doi.org/10.17969/jtipi.v15i2.28377