Effect of Dextrin Concentration and Drying Time on Mushroom [White Oyster Mushroom (Pleurotus ostreatus), Shiitake Mushroom (Lentinula edodes), and Paddy Straw Mushroom (Volvariella volvacea)] Extract Powder Characteristics Dego Yusa Ali, Yunianta, Bella Ayu Shafira
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
Abstract
Mushroom are one of the agricultural commodities which have been widely produced. Fresh mushrooms have a short shelf life of about 2-3 days after harvesting. Some types of mushrooms such as white oyster, shiitake, and paddy straw mushrooms have protein content with high proportion of glutamic acid so it can be used as mushroom broth powder. Mushroom broth powder is made usually by drying process. The drying method that is easily applied to a small and medium scale business is cabinet drying. The important thing to be considered on the drying process is the accuracy of the drying time. It is also necessary to add dextrin as mushroom broth fillers in certain concentrations in order to obtain products with good characteristics.
The purpose of this study is to determine the effect of dextrin concentration and drying time on physicochemical and organoleptic characteristic of mushroom broth powder. The first factor is variation of dextrin concentration which consists of 3 levels (7.50%, 12.50%, 17.50%). The second factor is the drying time which consists of 3 levels (8, 10, 12) hours. Based on study, mushroom broth powder with the addition of 7.50% dextrin concentration and 8 hours drying time is the best treatment. The final product has a characteristic moisture content of 6.86%; a protein content of 3.86%; yield 10.21%; water absorption 17.89%; L * 78.26; a * 3.21; and b * 21.31; and organoloptic such as color 4.67; aroma 4.33; taste 4.72; appearance 4.46; and overall liking 4.64.
