http://digilib.unila.ac.id/go.php?id=laptunilapp-gdl-s2-2006-eriemaulan-458
STUDY OF QUALITY AND SHELF-LIFE OF THE OYSTER MUSHROOM
(Pleurotus ostreatus L.) IN TRAYFOAM PLASTIC FILM WRAPPED
Oleh: Erie Maulana Sy.
S2 - Magister Agronomi
Dibuat: 2006-11-20 , dengan 1 file(s).
Keywords: JAMUR TIRAM
Subject: JAMUR TIRAM PUTIH
Call Number: 579.6 Mau k
ABSTRAK
KAJIAN MUTU DAN DAYA SIMPAN JAMUR TIRAM PUTIH
(Pleurotus ostreatus L) DALAM TRAYFOAM DIKEMAS FILM PLASTIK
Oleh :
Erie Maulana Sy.
Kajian mutu dan daya simpan jamur tiram putih (Pleurotus ostreatus L) dalam tray-foam dikemas film plastik, ini merupakan hasil penelitian secara bertahap meliputi; (1) Penelitian pendahuluan, (2) Penelitian jenis film plastik dan suhu penyimpanan, serta (3) Penelitian rasio berat jamur per volume kemasan dan lama penyimpanan. Tujuan penelitian ini mempelajari, jenis film pengemas, suhu penyimpanan, rasio berat jamur segar tiap kemasan dan lama penyimpanan terhadap mutu dan daya simpan jamur tiram segar
Penelitian dilaksanakan di Laboratorium Tanaman Hortikultura dan Teknologi Makanan Politeknik Negeri Lampung, dari bulan April sampai Juni 2005. Bahan penelitian utama adalah jamur tiram segar, 3 jenis film plastik ketebalan 0.03 mm (polipropilen, polietilen low density (LDPE), polietilen hight density (HDPE), trayfoam ukuran 15x 15 x 5 cm. Alat yang digunakan berupa; Refrigrator/Inkubator, timbangan/neraca, sealer film plastik 30 cm, hand refraktometer, pH meter, dan alat titrasi.
Penelitian dilakukan mengikuti rancangan faktorial dalam waktu dengan rancangan lingkungan acak kelompok lengkap dalam 3 ulangan. Penelitian pendahuluan dilakukan untuk memgetahui kriteria panen dan perlakuan pascapanen jamur tiram sebagai dasar perlakuan berikutnya. Perlakuan penelitian kedua berupa jenis film plastik pengemas 3 taraf (polietilen low density (LDPE) (P1), polietilen hight density (HDPE) (P2), polipropilen (P3) dan suhu penyimpanan 2 taraf (5'C (Si) dan 10'C (S2). Sedangkan perlakuan penelitian ketiga berupa; rasio berat jamur segar tiap kemasan 3 taraf (13% (B1), 26% (B2), dan 39% (B3) dan lama penyimpanan 4 taraf (5 hari (WI), 10 hari (W2), 15 hari (W3), dan 20 hari (W4). Peubah yang diamati berupa : (1) Mutu fisik dan (2) Daya simpan (hari). Data yang diperoleh dianalisis menggunakan program Minitab dan uji Turkey (BNJ) pada tingkat nyata 0.01 dan 0.05, diikuti analisis kecendrungan dengan regresi polinomial.
Hasil penelitian menunjukkan bahwa (1) Jenis film plastik polipropilen tebal 0.03 mm sebagai kemasan jamur tiram butih yang dipanen dengan kriteria bentuk tudung bulat, sisi tudung belum pecdh eitau bentuk tudung bulat, sebagidh sisi tudung telh berberigi/pecah maksimal 25%, tanpa menyertakan tangkai dan bertangkai t I CM yang disimpan pada suhu 5'C dapat mempertahankan perubahan fisik, kimiawi, dan menghasilkan daya simpan jamur tiram segar lebih lama; (2) Rasio berat jamur per volume kemasan 39% yang disimpan pada suhu 5'C menghasilkan perubahan mutu fisik dan kimiawi jamur tiram segar lebih baik dengan daya simpan selama 17-20 hari; (3) Mutu fisik, kimia, dan daya simpan jamur tiram segar terus menurun sejalan dengan lama penyimpanan dan dipengaruhi secara simultan oleh kriteria panen, perlakuan pascapanen, jenis film pengemas, suhu penyimpanan, dan rasio berat jamur per kemasan.
Translation:
ABSTRACT
STUDY OF QUALITY AND SHELF-LIFE OF THE OYSTER MUSHROOM
(Pleurotus ostreatus L.) IN TRAYFOAM PLASTIC FILM WRAPPED
By
Erie Maulana Sy.
The research was conducted in two experiments (1) Preliminary research and (2) main research. The objective was to study of effect (1) criterion harvest and postharvest treatment (2) type film of package and temperature storage and (3) fresh mushroom weight every package volume and storage time to quality and shelf-life of fresh oyster mushroom.
The research was conducted in Laboratory of Crop Horticulture and Food Technology Polytechnic of Lampung, started the April--June 2005. The factorial in time experiment was conducted in randomized completely block design with 3 replications. The treatments consist of type film plastic 3 levels (Low density polyethylene (LDPE) (P1), Height density polyethylene (HDPE) (P2), and Polypropylene (P3), thick 0.03 mm) and temperature storage 2 levels (5'C (Si) and 10'C (S2); and fresh weight mushroom every package volume 3 levels (13% ( B1), 26% (B2), 39% (B3) and storage time 4 levels (5 day (W1), 10 day (W2), 15 day (W3), and 20 day (W4).
Especial research substances fresh oyster mushroom from Koperasi Jamur "Cipta Lestari", Rajabasa Jaya, Bandar Lampung. Other substance, trayfoam, size measure 15x15x5 cm (volume 1000 ml), film plastic polypropylene, low density polyethylene (LDPE), height density polyethylene (HDPE), thickly 0.03 mm, appliance used of Refrigerator/incubator, weighing-machine/balance, sealer of plastic film 30 cm, and substance measure analysed. The parameters that were (1) physical and chemical quality (2) Lifetime of fresh oyster mushroom (day). The kind physic quality consist of loses of wight, texture, and color, pursuant to scoring and formula I = n / N X 100 (Sherwood And Hegedorn, 1972) modification with the boldness; I : damage intensity (%) n : sum up piece of damage mushroom cups according to value of damage score N : sum up piece of mushroom cup/leaf. The data obtained to be analysed use the Minitab program complete, with Turkey test for the mean of treatments value with level 0.01 and 0.05 and trend damage was used analysis with polynomial regression.
The result of research indicate that are (1) Type of thick plastic polypropylene film 0.03 mm as oyster mushroom harvested with the criterion form the circular cup, side cup not yet broken or form the circular cup, some of side cup have bruise/break maximal 25%, without stalk and have stalk ± 1 CM was storage temperature 5°C can maintain the physical and chemical change, and storage time for fresh oyster mushroom; (2) Ratio wight of mushroom per volume packaging 39% can maintain for quality of physical, chemical, and storage time better fresh oyster mushroom during 17-20 days; (3) physical, chemical quality, and storage time keep the downhill non-stopped fresh oyster mushroom in line with time storage and influenced was simulate by criterion harvest, treatment postharvested, type of film package, temperature storage, and ratio of mushroom wight per volume package.
Hubungi kami:
DL Name: Lampung University Library
PublisherID: LAPTUNILAPP
Organization: Lampung University
Contact: Perpustakaan Universitas Lampung
Address: Jl.Prof. Dr. Soemantri Brojonegoro No. 1
City: Bandar Lampung
Region: Lampung
Country: Indonesia
Phone: 62-721-706352
Fax: 62-721-706351
Admin Email: dedi[at]unila.ac.id
CKO Email: library[at]unila.ac.id
