Kadar Air dan Warna Penyedap Alami Jamur Tiram (Pleurotus Ostreatus) Berdasarkan Perlakuan Awal (Pre-treatment)
نویسندگان
چکیده
Flavoring seasonings are food additives added with the aim of increasing flavor(palatability) and covering up deficiencies in terms taste. The natural glutamatecontent mushrooms has potential to be used as a flavoring ingredient, one which isoyster mushrooms. quality oyster is determined by theformula ingredients way they produced. drying process can affect thewater content color seasoning. This study aims determine water oystermushrooms based on initial treatment. was an experimental using aCompletely Randomized Design 6 treatment trials (non-blanching, blanching, sodiumbisulfite immersion, citric acid blanching + sodium bisulfite andblanching immersion), 3 test replications. moisture wasperformed AOAC oven method analysis measured Konica MinoltaCR-10 Color Reader. Observational data were analyzed univariate analysis. results showed that had tendency increase content.Moisture for all samples pretreatment meets criteria dryproducts 10%. value eachtreatment but did not show any real difference color. bisulfiteimmersion brightness intensity good chroma valuecategory compared control value. Based Hue each samecolor scheme, namely yellow – red. OKeywords: Oyster mushroom, Water Content, Color, Pre treatment,
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ژورنال
عنوان ژورنال: Jurnal gizi
سال: 2021
ISSN: ['2302-7908', '2580-4847']
DOI: https://doi.org/10.26714/jg.10.2.2021.33-41