Electronic Theses and Dissertation

ABSTRAK

Penyedap rasa adalah suatu tambahan pangan yang sering digunakan sebagai penambah kelezatan pada suatu makanan. Penyedap rasa dari jamur sudah banyak dikembangkan karena jamur mengandung gizi tinggi, seperti jamur merang (Volvariella volvacea) dan jamur tiram putih (Pleurotus ostreatus). Penelitian ini bertujuan untuk mengetahui kandungan gizi penyedap rasa alami dari jamur merang dan jamur tiram putih. Dalam penelitian ini dilakukan beberapa analisis yaitu analisis kadar air dan kadar abu yang dilakukan pada simplisia jamur dan penyedap rasa. Kemudian analisis protein, lipid, mineral, dan vitamin yang dilakukan hanya untuk penyedap rasa. Hasil analisis diperoleh simplisia jamur merang dan jamur tiram memiliki kadar air 7,81% dan 6,61%; kadar abu 11,67% dan 7,5%. Penyedap rasa jamur merang dan jamur tiram memiliki kadar air 6,13% dan 4,47%; kadar abu 15,5% dan 13,47%; protein 23,19% dan 17,16%; lipid 44,33% dan 18,67%; vitamin B10,42% dan 0,4%; vitamin B62,82% dan 1,76%; dan vitamin C 0,0048%; serta mineral yang meliputi fosfor 520 mg/kg dan 210 mg/kg; natrium 30,56 mg/kg dan 32,64 mg/kg; magnesium 16,13 mg/kg dan 19,12 mg/kg; besi 18,67 mg/kg dan 23,13 mg/kg; kalsium 239,35 mg/kg dan 256,29 mg/kg; seng 40,15 mg/kg dan 43,99 mg/kg. Dari hasil analisis diperoleh bahwa kandungan gizi penyedap rasa jamur tiram putih lebih tinggi dibandingkan penyedap rasa jamur merang.

Kata kunci : penyedap rasa, jamur merang, jamur tiram putih, kandungan gizi

ABSTRACT Flavoring is a food additive that is often used as a delicacy enhancer in a food. Mushroom flavoring has been widely developed because mushrooms contain high nutrition, such as straw mushroom (Volvariella volvacea) and white oyster mushroom (Pleurotus ostreatus). This study aims to determine the nutritional content of natural flavoring straw mushrooms and white oyster mushrooms. In this study, several analyzes were carried out, namely the analysis of water content and ash content carried out on mushroom simplicia and flavoring. Then the analysis of proteins, lipids, minerals, and vitamins were carried out only for flavoring. The results of the analysis showed that simplicia of straw mushroom and oyster mushroom had a water content of 7.81% and 6.61%; ash content of 11.67% and 7.5%. Flavorings of straw mushroom and oyster mushrooms have water content of 6.13% and 4.47%; ash content 15.5% and 13.47%; protein 23.19% and 17.16%; lipids 44.33% and 18.67%; vitamin B1 0.42% and 0.4%; vitamin B6 2.82% and 1.76%; and vitamin C 0.0048%; and minerals which include phosphorus 520 mg/kg and 210 mg/kg; sodium 30.56 mg/kg and 32.64 mg/kg; magnesium 16.13 mg/kg and 19.12 mg/kg; iron 18.67 mg/kg and 23.13 mg/kg; calcium 239.35 mg/kg and 256.29 mg/kg; zinc 40.15 mg/kg and 43.99 mg/kg. From the results of the analysis, it was found that the nutritional content of the white oyster mushroom flavoring was higher than the straw mushroom flavoring Keywords: Flavoring, straw mushroom, white oyster mushroom, nutrient content