Kajian aplikasi paparan sinar UV untuk meningkatkan kandungan vitamin D2 pada jamur tiram putih = Review study of applications of UV exposure to increase vitamin D2 content in white oyster mushroom

Lowardi, Christina Jasmine (2022) Kajian aplikasi paparan sinar UV untuk meningkatkan kandungan vitamin D2 pada jamur tiram putih = Review study of applications of UV exposure to increase vitamin D2 content in white oyster mushroom. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kekurangan vitamin D merupakan permasalahan di seluruh dunia yang dapat menyebabkan berbagai penyakit kronis. Pandemi COVID-19 juga membuat vitamin D mendapat perhatian karena tingkat kematian COVID-19 diteliti lebih rendah pada orang dengan kadar vitamin D yang tinggi. Jamur tiram putih merupakan jamur yang banyak dibudidayakan di Indonesia. Kandungan vitamin D2 pada jamur tiram putih dapat ditingkatkan dengan paparan sinar UV. Tujuan dari kajian literatur ini adalah mengetahui jenis sinar UV, intensitas, waktu, dosis paparan, serta bentuk dan ukuran potongan jamur terbaik berdasarkan kandungan vitamin D2 jamur tiram putih. Kajian literatur ini juga bertujuan untuk mengetahui pengaruh penyimpanan dan perlakuan panas terhadap kandungan vitamin D2 jamur tiram putih yang telah dipaparkan sinar UV. Metode kajian literatur adalah mengkaji data berdasarkan penelitian yang sudah dilakukan dan dipublikasikan. Hasil kajian literatur menunjukkan bahwa peningkatan kandungan vitamin D2 pada jamur tiram putih yang paling baik hingga 199,15 μg/g berat kering adalah dengan menggunakan lampu UV-B (290-320 nm) dengan intensitas paparan 4,9 W/m2 selama 100 menit dengan dosis 70,6 kJ/m2. Bentuk jamur yang paling baik dalam meningkatkan kandungan vitamin D2 adalah jamur berbentuk bubuk. Penyimpanan pada wadah tertutup dan kondisi kering pada suhu ruang merupakan kondisi penyimpanan jamur tiram putih yang paling baik untuk mempertahankan kandungan vitamin D2. Perlakuan panas yang paling baik adalah pengeringan udara panas dan/atau penggorengan suhu rendah dengan retensi vitamin D2 sebesar 88-99%. / Vitamin D deficiency is a worldwide problem that can lead to various chronic diseases. COVID-19 pandemic has also brought attention to vitamin D because COVID-19 death rate was observed to be lower in people with high vitamin D levels. White oyster mushroom is a mushroom that is widely cultivated in Indonesia. The content of vitamin D2 in white oyster mushrooms can be increased by exposure to UV light. The purpose of this literature review is to determine the type of UV light, intensity, time, dose of exposure, as well as the shape and size of the mushroom slices based on the vitamin D2 content in white oyster mushrooms. This literature review also aims to determine the effect of storage and heat treatment on the vitamin D2 content of white oyster mushrooms that have been exposed to UV light. The method of this literature review is examining data based on researches that has been published. The results of the literature review show that the best increase in vitamin D2 content in white oyster mushrooms up to 199.15 g/g dry weight is to use a UV-B lamp (290-320 nm) with an exposure intensity of 4.9 W/m2 for 100 minutes at a dose of 70.6 kJ/m2. The best form of mushrooms in increasing vitamin D2 content is powdered mushrooms. Storage in closed containers and dry conditions at room temperature is the best storage conditions for white oyster mushrooms to maintain vitamin D2 content. The best heat treatment is hot air drying and/or low temperature pan-frying with 88-99% retention of vitamin D2.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lowardi, Christina JasmineNIM01034180082jasminelowardy@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor MNIDN0304016902tagor.siregar@uph.edu
Uncontrolled Keywords: Jamur tiram putih; Vitamin D2; Sinar ultraviolet
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 6902 not found.
Date Deposited: 13 Feb 2022 09:27
Last Modified: 13 Feb 2022 09:27
URI: http://repository.uph.edu/id/eprint/45909

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