| Summary: | White oyster mushroom (Pleurotus ostreatus) is easily cultivated and
favored by most people because of its high nutritional value. White oyster
mushroom contains compounds as antioxidants. The Chemical composition and
antioxidant activity of oyster mushrooms will change if it is processed.. The aim
of this study was to determine changes in chemical composition, antioxidant
activity and organoleptic properties of white oyster mushroom which has treated
with baking, frying and and boiling.
Firstly, white oyster mushrooms was simmered for 30 minutes before
treated by baking, frying and boiling with variations in processing time: 5, 10 and
15 minutes. White oyster mushrooms then analyzed in content of water, ash,
protein, fat, carbohydrates, dietary fiber, beta-glucan, total phenols, antioxidant
activity and organoleptic properties.
The results showed that the amount of ash, protein, carbohydrates, dietary
fiber and beta glucan in fried white oyster mushrooms, significantly decreased.
While, the fat content significantly increased compared with raw, baked and
boiled white oyster mushrooms. Variations in processing time did not have
significant effect on ash content, protein, fat, carbohydrates and dietary fiber of
white oyster mushroom treated by baking, frying, and boiling. Frying and baking
was increasing total phenol and antioxidant activity of white oyster mushroom
with increasing of threatment processing time. The assessment using panelist on
level of preference for color and texture was highest in boiled white oyster
mushroom and for flavor and overall found on the fried white oyster mushroom.
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