SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI

  • Yhulia Praptiningsih Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember
  • Niken Widya Palupi Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember
  • Triana Lindriati Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember
  • Inna Manikam Wahyudi Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember
DOI: https://doi.org/10.19184/j-agt.v11i1.5432

Abstract

The paddy straw mushroom can be make natural seasoning, because it has content of protein 17.01 % (db) which completely of amino acids composition,high content of glutamic acid and aspartic acid. Producing of natural seasoning from paddy straw mushrooms which has along life storage, practice and flexible, it is need of salted fermentation to hydrolyze of mushrooms protein. The aim of this research was to reach of the appropriate proportion of salted fermented paddy straw mushrooms and oxidized tapioca as a filler to produce the good properties and high preference of fermented paddy straw mushrooms seasoning. The yield of this research showed that the good treatment was the proportion of salted fermented paddy straw mushrooms and oxidized tapioca 75:25. The seasoning had the moisture content 14.1 %, total protein 17.98% (db), soluble protein 4.51 % (db), brightness 61.55, solubility 8.22 seconds, the preference score of colour 3.28 (rather like until like), aroma 2.92 (little like until rather like), taste 3.06 (little like until rather like), and overall 3 (rather like).


Keywords: natural seasoning, fermented paddy straw mushrooms, oxidized tapioca, filler

The journal of agrotechnology is a peer-reviewed journal published by the Faculty of Agricultural Technology of Jember University with two publications in June and December. This journal publishes a scientific article featuring an in-depth knowledge of Food and Health Technology written by researchers, academics, practitioners, and students' scientific work.
Published
2017-10-02
How to Cite
PRAPTININGSIH, Yhulia et al. SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI. JURNAL AGROTEKNOLOGI, [S.l.], v. 11, n. 01, p. 1-9, oct. 2017. ISSN 2502-4906. Available at: <https://jurnal.unej.ac.id/index.php/JAGT/article/view/5432>. Date accessed: 26 apr. 2024. doi: https://doi.org/10.19184/j-agt.v11i1.5432.
Citation Formats
Issue
Vol 11 No 01 (2017)
Section
Articles
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