Electronic Theses and Dissertation

Abstrak penelitian pengolahan jamur tiram putih (pleurotus ostreatus (jacq.) p. kumm) sebagai bahan baku penyedap rasa alami telah dilakukan untuk mengetahui kualitas penyedap rasa yang dihasilkan melalui uji deskriptif terhadap parameter rasa, warna, aroma, dan tekstur dengan memvariasikan suhu 60oc dan 70oc di waktu pengeringan 6, 7, dan 8 jam. hasil total asam glutamat dan asam aspartat jamur tiram kecil 66,24 mg/g yaitu lebih tinggi dibandingkan jamur tiram besar 64,51 mg/g. hasil uji deskriptif warna keenam penyedap rasa memiliki intensitas warna menarik yaitu coklat terang; uji deskriptif rasa f1, f2 dan f5 memiliki intensitas rasa agak sedap, umami terasa lemah sedangkan f3, f4, dan f6 memiliki rasa cukup sedap, umami terasa; uji deskriptif tekstur keenam penyedap rasa memiliki intensitas tekstur halus dan; uji deskriptif aroma keenam penyedap rasa memiliki intensitas aroma agak harum, aroma bahan tidak terlalu tercium. kesimpulan dari penelitian yaitu suhu dan waktu pengeringan tidak mempengaruhi kualitas warna, aroma dan tekstur namun, berpengaruh terhadap rasa dimana suhu 60oc selama 8 jam dan suhu 70oc dalam waktu 7 dan 8 jam memiliki rasa cukup sedap dengan umami terasa jelas. kata kunci : jamur tiram putih, penyedap rasa, asam glutamat, suhu, waktu pengeringan, uji deskriptif abstract the research on processing white oyster mushroom (pleurotus ostreatus (jacq) p. kumm) as natural flavoring agent was done. the aim of study is to know the quality of taste, color, aroma, and texture based on variations temperature 60oc and 70oc drying time in 6,7, and 8 hours. the total result of palatable taste amino acids including glutamic acid and aspartic acid of small oyster mushrooms is 66,24 mg/g, which is higher compared to large oyster mushrooms 64,51 mg/g. the result of descriptive color test, the tasting taste has an interisting color intensity, which is light brown, descriptive flavors test of f1, f2 and f5 has a slightly delicious taste intensity, the umami tasted incrases while the f1, f4, and f6 are sufficient delicious, umami tasted; descriptive test texture of the six flavoring agents have fine texture intensity and; the intensity of the aroma of the six flavoring agents is slightly fragant, the aroma of the ingredient is not too smells. the temperature and drying time did not affect the quality color, aroma, and texture, however affect the taste. the temperature is 60o c for 8 hours and temperature of 70o c within 7 and 8 hours has a pretty god taste with umami tasted clear. keywords : white oyster mushrooms, flavor enhancers, glutamic acid, temperature, drying time, descriptive test.