Sifat-Sifat Seasoning Alami Jamur Merang (Volvariella volvaceae) Terfermentasi Menggunakan Tapioka Teroksidasi Sebagai Bahan Pengisi
(The Natural Seasoning Properties of Fermented Paddy Straw Mushrooms (Volvariella volvaceae) by Oxidized Tapioca as Filler)
Embedded Files
Yhulia Praptiningsih
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Niken Widya Palupi
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Triana Lindriati
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Inna Manikam Wahyudi
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
DOI: https://doi.org/10.19184/j-agt.v11i1.5432
ABSTRACT
The paddy straw mushroom can be make natural seasoning, because it has content of protein 17.01 % (db) which completely of amino acids composition, high content of glutamic acid and aspartic acid. Producing of natural seasoning from paddy straw mushrooms which has along life storage, practice and flexible, it is need of salted fermentation to hydrolyze of mushrooms protein. The aim of this research was to reach of the appropriate proportion of salted fermented paddy straw mushrooms and oxidized tapioca as a filler to produce the good properties and high preference of fermented paddy straw mushrooms seasoning. The yield of this research showed that the good treatment was the proportion of salted fermented paddy straw mushrooms and oxidized tapioca 75:25. The seasoning had the moisture content 14.1 %, total protein 17.98% (db), soluble protein 4.51 % (db), brightness 61.55, solubility 8.22 seconds, the preference score of colour 3.28 (rather like until like), aroma 2.92 (little like until rather like), taste 3.06 (little like until rather like), and overall 3(rather like).
Keywords: natural seasoning, fermented paddy straw mushrooms, oxidized tapioca, filler
REFERENCES
Badan Standarisasi Nasional. 2000. SNI-4273-1996. Syarat Mutu Penyedap Rasa. BSN, Jakarta.
Data Riset Kesehatan Dasar. 2007. Konsumsi MSG di Indonesia.
De Garmo, E. P., Sullivan, W. G., and Canada, J. R. 1984. Engineering Economy. 7 th Ed. Macmilllan Publishing Co. New York.
Depkes R. I. 1988. Daftar Komposisi Bahan Makanan. Bharata Karya, Jakarta.
Drogba, A., Gnopo, J., and Fabrice, A. 2012. Study of physicochemical propertiesof some traditional vegetables in ivory coast; seed of Beilschmiediamannii (Laurceae), seed of Irvingia gabonensis (Irvingiaceae) and (Volvariella volvaceae). Journal of Food Nutrition Science, (3): 14-17.
Fellow, P. 1988. Food Processing Technology. Principles and Practice. Ellis Horwood Ltd. Chichester. England.
Harmon, R. E., Gupta, S. K., and Johnson. 1971. Oxidation of Starch by Hydrogen Peroxide in the Presence of UV Light. Part I. Die Starke. Vol. 23: 149-158.
Harper, K. and Herpworth, A. 1981. Texture Modifying Agents. Department of Food Studies Queenslands Agricultural College, Lawes, Queenslands.
Kim, J. S., Shahidi, F., and Heu, M. S. 2003. Characteristics of Salt Fermented Sauces from Shrimp Processing by Product. Journal of Agricultural Food Chemistry. (51): 784-792.
Mabesa, I. B. 1986. Sensory Evaluation of Foods Principles and Methods. Laguna. UPLB.
Maslikhah, F. 2015. “Teknologi Pembuatan Bubuk Jamur Merang (Volvariella volvaceae) Terfermentasi”. Skripsi. FTP-Universitas Jember.
Mau, J. L., Chyau, C.C, Li, J. Y and Tseng, Y. H. 1997. Flavor compound in straw mushrooms (Volvariella volvaceae) harvested at difference stage of maturity. Journal of Agricultural Food Chemistry, (45): 4726-4729.
Meyer, L. H. 1978. Food Chemistry. The Avi Publishing Co., Wesport, Connecticut.
Palupi, N. W. 2010. Pengaruh Konsentrasi Hidrogen Peroksida dan Lama Penyinaran UV-C terhadap Tingkat Oksidasi dan Pengembangan Pati Kasava pada Proses Pemanggangan. UGM.
Praptiningsih, Y. and Palupi, N. W. 2014. Characterization of functional properties of oxidized tapioca and sodium alginate. Proceeding of International Seminar ISOSTECH, pp: 99-102.
Palupi, N. W. and Praptiningsih, Y. 2016. Oxidized tapioca starch as an alginate substitute for encapsulation of antioxidant from coffee residue. Agriculture and Agricultural Science Procedia, (9): 304-308.
Parovuory, P., Hamunen, A., Forcel, P., Autio, K., and Pountanen, K. 1995. Oxidation of Potato Starch by Hydrogen Peroxide, Starch/Starke. Vol. 47, pp 19-23.
Sand, J. 2005. Ashort History of MSG: Good Science, Bad Science, and Taste Culture (History of MSG and Its Marketing in Japan, Taiwan, China and the US). Gastronomica, 5: 4.
Sudarmadji, S., Haryono, B. dan Suhardi. 1984. Prosedur Analisis untuk Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Zayas, J. F. 1997. Functionality of Protein in Foods. Springer. New York.
Zhang, Y., Candrasekar, V., Zhongly, P. And Wei, W. 2013. Recents Developments on Umami Ingridients of Edible Mushrooms. Journal Food Science of Technology, (33): 78-92.
Published
20-06-2017
Issue
Vol. 11 No. 1 2017: Jurnal Agroteknologi
Pages
1-9
License
Copyright (c) 2017 Jurnal Agroteknologi
How to Cite
Praptiningsih, Y., Palupi, N.W., Lindriati, T., & Wahyudi, I.M. (2017). Sifat-sifat seasoning alami jamur merang (Volvariella volvaceae) terfermentasi menggunakan tapioka teroksidasi sebagai bahan pengisi. Jurnal Agroteknologi, 11(1), 1-9. https://doi.org/10.19184/j-agt.v11i1.5432
Page updated
Report abuse