| dc.description.abstract | Jelly ear mushroom (Auricularia auricula) is easily damaged due
to high water content of around 85-95%. Therefore, it is
necessary to dry it to extend the its shelf life. The purpose of this
study was to determine the drying characteristics and physical
properties of jelly ear fungus from microwave drying. The
treatment combined of blanching consisted of three levels (nonblanching, blanching 2 min, and blanching 5 min) and microwave
power (422 W, 579 W, and 782 W). The research was designed
randomly with 3 replications. The results showed that blanching
treatments and microwave power could reduce the water
content from the range of 86,23-88,39% (wet basis) to 6,65-7,89
% without blanching, 6,91-7,92 % with 2-min blanching, and 6,63
-8,54 % with 5-min blanching treatment. The drying rate
increased with microwave power. Treatment of non-blanching
with wicrowave power of 782 W resulted in the largest color
change (∆E), mamely 74.156, while 2-minute blanching with
power of 422 W caused the lowest color change of 43,214. The
highest rehydration ratio occurred in the 2-minute blanching
treatment, but the rehydration ratio for non-blanching and 2-min
blanching treatments tended to decrease as the microwave
power increased. | en_US |
