Optimasi Pengawetan Produk Jamur Tiram Segar sebagai Upaya Penguatan Industri Olahan Jamur

Abstract

Penelitian ini bertujuan untuk mengoptimasi proses pengawetan jamur tiram segar melalui penambahan zat tambahan makanan (aditif pangan) sebagai upaya meningkatkan nilai gunanya. Proses pengawetan jamur tiram segar dilakukan dengan merendam jamur tiram segar dalam beberapa jenis zat aditif, meliputi: (a) asam askorbat 0,05%; (b) asam sitrat 1%; (c) garam 2%; (d) kunyit 1%; (e) campuran asam askorbat 0,05%, asam sitrat 1%, dan garam 2%; (f) campuran asam askorbat 0,05%, asam sitrat 1%, garam 2%, dan kunyit 1%; (g) campuran natrium metabisulfi t 0,1%, garam 0,2%, asam askorbat 0,1%, asam sitrat 0,1%, dan kalium 0,1%; dan (h) campuran garam 2% dan kunyit 1%. Proses perendaman dilakukan selama 8 hari. Selanjutnya, untuk menentukan keberhasilan proses pengawetan jamur tiram segar, telah dilakukan pengukuran pH, serta jumlah jamur dan bakteri pada larutan pengawet setiap hari. jumlah kontaminasi mikrob dari hari ke hari dihitung menggunakan metode hitungan mikroskopis langsung. Sampel diletakkan di suatu ruang hitung (hemasitometer) dan jumlah sel dapat ditentukan secara langsung dengan bantuan mikroskop. Hasil analisis tersebut menunjukkan bahwa pertumbuhan fungi dan bakteri paling dapat dihambat pada perendaman menggunakan asam sitrat 2%.

This research aimed to optimize the process of preservation of fresh oyster mushrooms by adding food additives as an effort to increase the value point. Fresh oyster mushrooms preservation process was done by soaking the fresh oyster mushrooms in some types of additives, including: (a) ascorbic acid of 0.05%; (B) 1% citric acid; (C) salt 2%; (D) turmeric 1%; (E) a mixture of 0.05% ascorbic acid, citric acid 1% and 2% salt; (F) a mixture of 0.05% ascorbic acid, citric acid 1%, 2% salt, and turmeric 1%; (G) a mixture of sodium metabisulphite 0.1%, 0.2% salt, 0.1% ascorbic acid, citric acid 0.1%, and 0.1% potassium; and (h) a mixture of turmeric salt 2% and 1%. Soaking process conducted for 8 days. Furthermore, to determine the success of the process of preservation of fresh oyster mushrooms, has been carried out measurement of pH, as well as the number of fungi and bacteria in preservative solutions every day. the number of microbial contamination from day to day is calculated using the direct microscopic count method. Samples were placed in a room count (hemocytometer) and the number of cells can be determined directly with the aid of a microscope. Results of the analysis showed that the growth of fungi and bacteria have inhibited the immersion using citric acid 2%.