Kajian jenis dan rasio bahan pengikat serta tingkat kematangan selama penyimpanan beku pada siomay analog dari jamur tiram putih (pleurotus ostreatus) = Study of type, ratio of binder and level of maturity during frozen storage on dumplings analogue from the white oyster mushroom (pleurotus ostreatus)

Intan, Christina (2012) Kajian jenis dan rasio bahan pengikat serta tingkat kematangan selama penyimpanan beku pada siomay analog dari jamur tiram putih (pleurotus ostreatus) = Study of type, ratio of binder and level of maturity during frozen storage on dumplings analogue from the white oyster mushroom (pleurotus ostreatus). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

White oyster mushrooms (Pleurotus ostreatus) which have gastronomic, nutritional and medicinal properties that can be easily cultivated, but they are highly perishable and their variations product is still limited. The objective of this study were making dumplings analogue which have good characteristic from white oyster mushrooms. The experimental method was conducted to determine the best binder types (corn starch: sago starch and corn starch: arrowroot starch), binder ratio (1:4, 2:3, 3:2, 4:1), and level of maturity (half maturity and maturity) of dumplings analogue white oyster mushrooms characteristic. The result showed that dumplings analogue white oyster mushrooms has made by a binder ratio of 2:3 mixture of corn starch with sago starch more better than dumplings analogue white oyster mushrooms has made by other types and ratio of binders. Dumplings analogue white oyster mushrooms with this formulation result in good texture, brighter colors, and most preferred by panelists in hardness, springiness, and overall. This dumplings analogue also has 8.6% total dietary fiber. Dumplings analogue white oyster mushrooms that is stored in freezing temperature on maturity better than half maturity condition. They characteristic on frozen storage are stable in hardness and springiness, brighter color, higher pH value, and lower in total of microbes.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Intan, ChristinaNIM03420080130SANQ_SMILE@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Thesis advisorHandayani, RatnaNIDN0311097601UNSPECIFIED
Uncontrolled Keywords: binder ; dumplings analogue ; level of maturity ; white oyster mushroom
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 07:41
Last Modified: 05 Aug 2020 03:16
URI: http://repository.uph.edu/id/eprint/1383

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