Pemanfaatan Substitusi Tepung Kulit Pisang Sebagai Media Starter Dalam Produksi Jamur Tiram Putih (Pleurotus ostreatus)

Kasutjianingati, Fnu; Wihartiningseh, Niniek; Siswadi, Edi; Kusparwanti, Tri Rini

doi:10.25047/agropross.2018.76

Cited by 1 publication

(2 citation statements)

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“…However, their high moisture content makes them prone to rapid decay, leading to an unpleasant odor, brownish color, and watery texture [3]. Consequently, these mushrooms have a limited shelf life, typically ranging from 1-2 days at room temperature to 2-3 days under controlled conditions [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

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Efficiency and Energy Consumption Analysis of Infrared-Assisted Drying of Oyster Mushrooms

Nurmawati,

Hadiyanto,

Cahyadi

et al. 2023

IJHT

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The potential of infrared drying to enhance energy efficiency and condense drying periods has been increasingly recognized. The present study is centered on the application of infrared lamps to extend the shelf life of oyster mushrooms, a widely consumed species. The drying performance and energy consumption of these mushrooms were evaluated using a batch method, highlighting the influence of varying power levels (432 W, 504 W, and 624 W), drying air velocities (1.2 m.s -1 and 1.5 m.s -1 ), and mushroom weight (500 g and 750 g) on the drying process. Parameters including changes in water content, specific energy consumption (SEC; kWh. kg of water -1 ), and drying energy efficiency (%) were meticulously observed. It was found that drying energy efficiency varied between 40.01 and 53.95%, while the SEC ranged from 2.81 to 3.58 kWh. kg of water -1 . The combination of 624 W power, 1.5 m.s -1 of drying air velocity, and a mushroom weight of 750 g yielded the highest drying efficiency (53.95%) and the lowest SEC (2.81 kWh. kg of water -1 ). Furthermore, the shortest drying time was observed when the conditions were adjusted to the highest power level (624 W), fastest air velocity (1.5 m.s -1 ), and lowest sample weight (500 g). This study underscores the promise of infrared drying in optimizing the drying process of oyster mushrooms, with implications for broader applications in food preservation.

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Section: Introductionmentioning

confidence: 99%

“…To extend the shelf life of oyster mushrooms, various preservation methods have been explored, one of which involves drying the mushrooms [5,7]. The drying process serves to remove most of the water content by employing heat energy, thus facilitating the equilibrium between the water content and the surrounding environment [8].…”

Section: Introductionmentioning

confidence: 99%