KAJIAN JENIS KEMASAN DAN SUHU PENYIMPANAN TERHADAP MUTU JAMUR

Abstract

Oyster Mushrooms (Pleorotus, sp) is a food fungus which easily damaged and rot if not properly handle. To prevent the Oyster Mushrooms quality, packaging and drying are needed. The purpose of this study were to determine the influence of the type of packaging and storage temperature on some quality of dry oyster mushrooms during storage and estimating the right combination of treatments for storage of dry oyster mushrooms. The packaging variation was the material namely : plastic, paper and aluminum foil, and storage temperatures were 10 °C, 20 °C, and 30 °C. Respons variables were weight gain, color, and texture. The result showed that the temperature and the duration of storage has more dominant influence on the quality of dry Oyster mushrooms. The best combination packaging with aluminium foil in 30°C storage temperature. The L (brightness), WI, texture value, and weight gain in this combination were 68,23 ; 51,54 ; 38,73 kg/cm and 0,93%.