White Oyster Mushroom (Pleurotus ostreatus) As A Source of Food Fiber and Its Applications in Meat Processing (original) (raw)
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2013
The purpose of this study was to obtain a method of making artificial meat with the use of oyster mushrooms and gluten. This experiment was also studied the effect of different proportion of oyster mushroom flour and gluten on the physicochemical and organoleptic properties of an artificial meat. Teoritical evaluation of protein nutritional value was also studied. Randomized Block Design (RBD) was used in this experiment with flour proportion of oyster mushroom : gluten ratio as single factor. Each experiment was repeated 4 times. Percentage increase of oyster mushrooms addition on wheat gluten dough are J1 = 0% (w/w); J2 = 10% (w/w); J3 = 20% (w/w); J4 = 30% (w/w). Based on experimental results, the best treatment of physicochemical parameter was proportion of oyster mushroom flour and gluten (30:70) which had moisture content of 73.16%, protein content 16.21%, 84.02% WHC, texture 21.81 N, pH 6.72, and color (L = 40.84; a + = 18.00, b + = 22.53). On the other hand, the best treatm...
E-Journal Menara Perkebunan, 2019
Oil Palm Empty Fruit Bunches (OPEFB) are the largest cellulose waste produced by oil palm plantations. Each processing of one ton of Fresh Fruit Bunch (FFB) will produce OPEFB as much as 22-23% or 220-230 kg. OPEFB waste has not been utilized optimally by most palm oil mills and communities. It was reported that OPEFB contains 32.57% cellulose, 27.70% hemicellulose, and 26.49% lignin. The purity of cellulose component in OPEFB can be increased by delignification and hydrolysis of OPEFB. This research aims to produce alpha-cellulose from OPEFB with the highest purity level. The stages of the process include biologically delignification using white oyster mushroom (Pleurotus ostreatus), chemical delignification using 17,5% NaOH solution, and combination of treatment using solution of 17,5% NaOH and hydrolysis using 10% H2SO4solution. The analysis was carried out using the Fourier Transform Infrared Spectroscopy (FTIR). The best result of alpha-cellulose purity was by the treatment of ...
Jurnal Rekayasa Pangan Dan Pertanian, 2013
The aim of this research was to find the effect of sodium bisulphite concentration and packaging materials on the quality of oyster mushroom in cold storage. This research had been performed using factorial completely randomized design with two factors i.e. sodium bisulphite concentration (N): 1000 ppm, 2000 ppm, 3000 ppm and packaging material (K): no packaging, LDPE, polyprophylen, HDPE and plastic wrap. Parameters observed were moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour, smell of sulphite, texture, and freshness. The result showed that sodium bisulphite concentration had highly significant effect on moisture content, weight loss, protein content, sulphite residue, values of colour, smell of sulphite, texture and freshness. The packaging materials had highly significant effect on moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour and freshness. The combination of sodium bisulphite concentration and packaging materials had highly significant effect on moisture content, weight loss, and values of freshness and had no significant effect on protein content, fiber content, sulphite residue, organoleptic values of colour, smell of sulphite, and texture. Sodium bisulphite concentration of 1000 ppm and HDPE produced the best quality of oyster mushroom (Pleurotus ostreatus) in cold storage. ..
Fermented by Pleurotus ostreatus Mushroom
2014
The aim of this research was to evaluate the potency of coffee husk fermented with Pleurotus ostreatus as feed supplement in vitro through rumen fermentability and in vitro digestibility (dry matter and organic matter). Fermented coffee husk were incorpotared into concentrate diet as much as 0% (R0), 2% (R2), 4% (R4) and 6% (R6) from total dry matter in diet. The completely blok design was used with three sources of rumen goat innoculum as block and the level of coffee husk supplementation as treatment. The research showed that there were no significant effects on rumen pH and NH3-N. The mean of rumen pH was in normal range. Supplementation for up to the 6% did not interfere rumen protein metabolism. Volatile fatty acid (VFA) concentration significantly decreased with coffee husk than control diet, and there was no significant difference in VFA production among supplemented diets. The VFA productions were in normal range. There was no significant difference in rumen microbia populat...
JURNAL NUKLEUS PETERNAKAN
The purpose of this study was to determine the effect of bioconversion by white oyster mushroom (Pleurotus ostreatus) on the components of old coconut coir fiber. complete (CRD) consisting of 3 treatments and 3 replications. The treatments that were tried were R1 = old coconut husk with an incubation period of 40 days, R2 = old coconut husk with an incubation period of 50 days, R3 = old coconut husk with an incubation period of 60 days. The variables studied were the content of ADF, NDF, lignin, cellulose, and hemicellulose. The results showed that the use of white oyster mushrooms on the components of old coco fiber had no significant effect (P>0.05) on the content of ADF, NDF, lignin, cellulose and hemicellulose. It was concluded that the content of NDF, ADF, lignin, cellulose and hemicellulose was not affected by the increase in incubation time.
Jurnal Silvikultur Tropika, 2015
Oyster mushroom (Pleurotus spp.) is a potential fungus that is regularly consumed by general public. This research aims to get qualified spawn of Pleurotus spp. by testing the growth of colony diameter and mycelial biomass on two mediums; PDA and MEYEA, as well as the addition of sawdust. The research was carried out using Pleurotus spp. isolates on different mediums and sawdust mixture. The results indicated that both Pleurotus spp. isolates grew better on MEYEA compared to PDA. Isolates of P. ostreatus TP and P. ostreatus var. columbinus TB both have an average growth speed of 0.90 cm/day and mycelial biomass of 0,19 g. Both Pleurotus spp. isolates grown on MEYEA medium that had previously been mixed with spent oyster mushroom substrate and Jabon (Anthocephalus cadamba) sawdust grew better than the other medium mixed with Sengon (Falcataria moluccana)-both have an average growth speed of 1,06 cm/day and mycelial biomass of 0,26 g; while both isolates on medium mixed with Sengon sawdust have an average growth speed of 0,34 cm/day and mycelial biomass of 0,23 g.
Pleurotus ostreatus (P. ostreatus) was the source of protein and dietary fiber. Its could be used as main ingredient in vegetable-ball production with the addition of euchema cotonii(E. cotonii) and cassava starch as binder and filler. The objectives of this research were to examine the proper level of P. ostreatus, E. cotonii, and cassava starch to produce vegetable-ball with high overall acceptability level, tenderness level, protein content, and crude fiber content. The basic formula of vegetable-ball consisting of 65-70% P. ostreatus, 4-6% E. cotoni, 6-7% cassava starch, 10% eggs, 2% soy protein concentrate, 0.15% sodium tripolyophosphat, 2.5% seasoning (0.85% salt, 1.2% garlic powder, and 0,35% white pepper powder), and ice water up to 100%. The stages of vegetable-ball production were communition, blending, forming and cooking. Water, protein, and crude fiber were determined according to AOAC method. Tenderness level determined by penetrometer. Sensory evaluation determined by rating hedonic method and conducted by 20 semitrained panelists. Products were carried out in triplicate. Data analyzed statistically by ANOVA using SPSS version 14.0 and means were separated by Duncan's Multiple Range Test. The results showed that vegetable-ball formula consisting of 70% pleurotus ostreatus , 5% E. cotonii, and 8% cassava starch had higest of overall acceptibility point ( 3.4 = moderately like), higest of tenderness point (3.30 = moderately tender), higest of protein content (7.75%), and 3.37% crude conten, respectivelly. Vegetable-ball formula obtained from this research can be consumed as alternative of functional food.
Dried noodles are fresh noodles to instantly drained its water levels reached up to 8-10%. The presence of the excess, so that the noodles started to preferred even become culture an alternative food substitute for rice. Raw materials of making noodles in general is flour made from wheat that must be imported. Substitution and fortification partial with other materials is one form of innovation as an effort reduce dependence of flour such as oyster mushrooms and spinach flour. The purpose of this research was to determine the acceptability and nutrient content of dried noodles subsititution of oyster mushroom flour with fortification of spinach flour. Randomized Block Design (RBD) was used in this experiment with four levels of treatment with a mixture of fortification flour formula, namely: F1 (5%), F2 (10%), F3 (15%), F5 (20%) that added in dried oyster mushrooms noodles (70:30)%. The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrient content from the results of the laboratory test used the proximate and spectrophotometry. Based on organoleptic and results weighting values, the formula 5 had received higher panelists from other formula with a score of 59.9. Laboratory result showed protein 18.03 g, fat 8.01 g, 6.60 g water, ash 6.56 g, fiber 34.90 g, carbohydrates 19.25 g, and 015 mg of iron. The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial dried noodles in general.
Formulation of Inoculum a white oyster Mushroom (Pleurotus ostreatus) on powder
Biocelebes, 2019
The study about the formulation of inoculum a white oyster mushroom (Pleurotus ostreatus) on flour. was conducted at Biotechnology laboratory of Departement , Faculty of Mathematic and Natural Science, Tadulako University. This study were aimed to oyster mushroom on production. on and to abridge the cycle of oyster mushroom production process of white.peplication used Compeletely Randomized Design (CRD) consist of six treatments and tree by comparing between (sawduts,rice,bran, and comflour) P1(50% : 27% : 23% , P2 (50% : 30% : 20%), P3 (50% : 33% : 17%), P4 (50% : 36% : 14% ), P5 (50% : 39% : 11%), P6 (50% : 42% : 8%). There are four parameters used in this study (1) .The growth of white oyster mushroom inoculum (2) the incubation time. and, (3) coloni forming unit (CFU), (4) Viability test .The resulth showed that the best growth mycelium was 1,3cm/days with incubation period was 26 days, the highest total of CFU in P5 was 12,7x 108 CFU/ml and was in P3 was 3,3 x 108 CF...
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2017
Penelitian ini bertujuan untuk mengetahui pertumbuhan dan produktivitas jamur tiram putih dari medium tanam campuran sengon, ampas tebu dan jerami padi. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) tersarang dimana perbedaan komposisi medium tanam sebagai faktor utama dan waktu panen (panen pertama, kedua, ketiga) merupakan faktor tersarang. Komposisi medium tanam terdiri dari 4 perlakuan yaitu A (serbuk gergaji 100%, tanpa ampas tebu dan jerami padi), B (serbuk gergaji 50%, ampas tebu 25% dan jerami padi 25%), C (serbuk gergaji 25%, ampas tebu 50%, jerami padi 25%) dan D (serbuk gergaji 25%, ampas tebu 25%, jerami padi 50%). Analisis data menggunakan ANOVA, jika terdapat beda nyata dilakukan uji lanjut DMRT. Pertumbuhan miselium tercepat pada medium C dengan kecepatan laju pertumbuhan 0,71 cm/hari selama 28 hari. Lama waktu panen berhubungan dengan pertumbuhan miselium dimana miselium baglog C lebih cepat panen daripada baglog lainnya. Hasil produktivitas dari medium tanam D memiliki hasil yang paling baik dibandingkan dengan medium tanam lainnya. Hasil berat segar dan produktivitas lebih tinggi pada panen pertama dan mampu menghasilkan berat segar jamur sebesar 177,8100 gram dan produktivitas jamur mencapai 11,7100 gram/hari.