Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven
Jelly ear mushroom (Auricularia auricula) is easily damaged due to high water content of around 85-95%. Therefore, it is necessary to dry it to extend the its shelf life. The purpose of this study was to determine the drying characteristics and physical properties of jelly ear fungus from microwave...
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| Format: | Article |
| Language: | Indonesian |
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Jurusan Teknik Pertanian Universitas Lampung
2023-03-01
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| Series: | Jurnal Teknik Pertanian Lampung |
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| Online Access: | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6025 |
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| author | Ning Puji Lestari Dian Purbasari Mochamad Sholihuddin Iwan Taruna |
| author_facet | Ning Puji Lestari Dian Purbasari Mochamad Sholihuddin Iwan Taruna |
| author_sort | Ning Puji Lestari |
| collection | DOAJ |
| description | Jelly ear mushroom (Auricularia auricula) is easily damaged due to high water content of around 85-95%. Therefore, it is necessary to dry it to extend the its shelf life. The purpose of this study was to determine the drying characteristics and physical properties of jelly ear fungus from microwave drying. The treatment combined of blanching consisted of three levels (non-blanching, blanching 2 min, and blanching 5 min) and microwave power (422 W, 579 W, and 782 W). The research was designed randomly with 3 replications. The results showed that blanching treatments and microwave power could reduce the water content from the range of 86,23-88,39% (wet basis) to 6,65-7,89 % without blanching, 6,91-7,92 % with 2-min blanching, and 6,63-8,54 % with 5-min blanching treatment. The drying rate increased with microwave power. Treatment of non-blanching with wicrowave power of 782 W resulted in the largest color change (∆E), mamely 74.156, while 2-minute blanching with power of 422 W caused the lowest color change of 43,214. The highest rehydration ratio occurred in the 2-minute blanching treatment, but the rehydration ratio for non-blanching and 2-min blanching treatments tended to decrease as the microwave power increased. |
| first_indexed | 2024-03-07T21:46:58Z |
| format | Article |
| id | doaj.art-f0268e7ebea041fe99c07ad1bb328280 |
| institution | Directory Open Access Journal |
| issn | 2302-559X 2549-0818 |
| language | Indonesian |
| last_indexed | 2024-03-07T21:46:58Z |
| publishDate | 2023-03-01 |
| publisher | Jurusan Teknik Pertanian Universitas Lampung |
| record_format | Article |
| series | Jurnal Teknik Pertanian Lampung |
| spelling | doaj.art-f0268e7ebea041fe99c07ad1bb3282802024-02-25T14:27:14ZindJurusan Teknik Pertanian Universitas LampungJurnal Teknik Pertanian Lampung2302-559X2549-08182023-03-011212838http://dx.doi.org/10.23960/jtep-l.v12i1.28-38Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave OvenNing Puji Lestari0Dian Purbasari1Mochamad Sholihuddin2Iwan Taruna3Universitas JemberUniversitas JemberUniversitas JemberUniversitas JemberJelly ear mushroom (Auricularia auricula) is easily damaged due to high water content of around 85-95%. Therefore, it is necessary to dry it to extend the its shelf life. The purpose of this study was to determine the drying characteristics and physical properties of jelly ear fungus from microwave drying. The treatment combined of blanching consisted of three levels (non-blanching, blanching 2 min, and blanching 5 min) and microwave power (422 W, 579 W, and 782 W). The research was designed randomly with 3 replications. The results showed that blanching treatments and microwave power could reduce the water content from the range of 86,23-88,39% (wet basis) to 6,65-7,89 % without blanching, 6,91-7,92 % with 2-min blanching, and 6,63-8,54 % with 5-min blanching treatment. The drying rate increased with microwave power. Treatment of non-blanching with wicrowave power of 782 W resulted in the largest color change (∆E), mamely 74.156, while 2-minute blanching with power of 422 W caused the lowest color change of 43,214. The highest rehydration ratio occurred in the 2-minute blanching treatment, but the rehydration ratio for non-blanching and 2-min blanching treatments tended to decrease as the microwave power increased.https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6025mushroommicrowavedrying ratefehydration ratiocolor change |
| spellingShingle | Ning Puji Lestari Dian Purbasari Mochamad Sholihuddin Iwan Taruna Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven Jurnal Teknik Pertanian Lampung mushroom microwave drying rate fehydration ratio color change |
| title | Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven |
| title_full | Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven |
| title_fullStr | Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven |
| title_full_unstemmed | Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven |
| title_short | Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven |
| title_sort | drying characteristics of jelly ear mushroom auricularia auricula using microwave oven |
| topic | mushroom microwave drying rate fehydration ratio color change |
| url | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6025 |
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