Pemanfaatan tepung jamur tiram putih (pleurotus ostreatus (jacq.) p. Kumm.) dalam pembuatan produk pangan darurat berbentuk biskuit = Utilization of white oyster mushroom powder (pleurotus ostreatus (jacq.) p. Kumm.) in the making of biscuit emergency food product

Jessica, Jessica (2018) Pemanfaatan tepung jamur tiram putih (pleurotus ostreatus (jacq.) p. Kumm.) dalam pembuatan produk pangan darurat berbentuk biskuit = Utilization of white oyster mushroom powder (pleurotus ostreatus (jacq.) p. Kumm.) in the making of biscuit emergency food product. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kondisi darurat mengakibatkan korban kesulitan dalam memperoleh gizi harian dalam bentuk pangan yang dapat langsung dikonsumsi. Tujuan dari penelitian ini adalah memanfaatkan tepung jamur tiram putih dalam pembuatan produk pangan darurat berbentuk biskuit. Tepung jamur tiram putih dikeringkan menggunakan metode cabinet drying, sun drying, dan oven drying dan akan dipilih metode pengeringan terbaik dalam menghasilkan tepung tersebut. Produk pangan darurat dibuat dari tepung jamur tiram putih hasil pengeringan dengan konsentrasi 25%, 30%, 35% dan jenis lemak yang berbeda (minyak kelapa sawit, margarin, shortening). Setiap formulasi dianalisis untuk melihat karakteristik fisik, karakteristik kimia, dan karakteristik sensori. Hasil analisis menunjukkan dengan adanya peningkatan konsentrasi tepung jamur tiram putih dapat meningkatkan kadar air, kadar protein, kadar lemak, kadar abu dan hardness biskuit serta menurunkan kecerahan produk biskuit. Penggunaan jenis lemak yang berbeda menghasilkan produk dengan karakteristik berbeda. Formulasi terpilih yang juga didasarkan pada hasil evaluasi sensori, yaitu menggunakan konsentrasi tepung jamur tiram putih sebesar 25% dan minyak kelapa sawit. Biskuit yang dibuat dari formulasi terpilih memberikan energi sebesar 241.58 kkal dengan rincian besar energi yang berasal dari protein sebesar 10.86%, lemak 42.14%, dan karbohidrat 47.00%. Produk biskuit ini dapat dikonsumsi sebagai bahan pangan darurat karena dapat memenuhi kebutuhan gizi harian secara langsung. / Emergency situation causes people to have difficulties in fulfilling their daily nutritional needs through ready-to-eat foods. The aim of this research was to utilize white oyster mushroom powder in the making of biscuit emergency food product. White oyster mushroom powders were obtained from drying of white oyster mushroom using cabinet drying, sun drying, and oven drying and the best drying method to produce the powder was chosen. Emergency food products were made using white oyster mushroom powder from the best drying method at concentration level 25%, 30%, 35% and different type of fat (palm oil, margarine, shortening). Each formulation was analyzed for physical characteristics, chemical characteristics, and sensory characteristics. The results showed that higher white oyster mushroom powder’s concentration increased moisture content, protein content, fat content, ash content and hardness, but decreased the lightness of biscuit. Different type of fat produced products with different characteristics. The chosen formulation which was also determined based on sensory evaluation was 25% white oyster mushroom and using palm oil as fat source. Biscuit made from chosen formulation contained 241.58 kcal which 10.86% of energy came from protein, 42.14% from fat, and 47.00% from carbohydrate. This biscuit product could be consumed as an emergency food product because it was ready to fulfill the daily nutritional needs.

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