Pengolahan Jamur Tiram (PleurotusL Ostreatus) Sebagai Alternatif Pemenuhan Nutrisi

2019 ◽  
Vol 15 (3) ◽  
Author(s):  
Netty Widyastuti
Keyword(s):  
Pleurotus Ostreatus ◽  
Value Added ◽  
Edible Mushroom ◽  
The Body ◽  
Processed Foods ◽  
Processed Food ◽  
Beta Glucan ◽  
Alternative Source ◽  
Beta Glucans ◽  
Oyster Mushrooms

Oyster mushroom ( Pleurotus ostreatus ) is one of the edible mushroom because it has a relatively high content of nutrients , delicious taste , easy cultivation , and relatively cheap , and easily available in the market . The specialty is the oyster mushrooms contain beta - glucans and has antioxidant activity . Beta - glucans can be as immunomodulators , by stimulating the body's defense system by activating macrophages to capture and destroy foreign substances in the body such as viruses , bacteria , fungi and parasites .Oyster mushrooms processed food than as an alternative of nutrition because it contains fiber , protein / amino acids , carbohydrates , minerals , fats and beta - glucan . Processed foods as well as oyster mushrooms can be an alternative source of income because it can increase the value added . For example dumplings , nuggets , sausages , flavor, shredded, crackers, a health drink etc. Oyster mushrooms processed foods deserve to be disseminated to the public in an effort to meet nutrition for promote health.Jamur tiram (Pleurotus ostreatus) merupakan salah satu jamur yang dapat dimakan karena memiliki kandungan nutrisi yang cukup tinggi, lezat rasanya, mudah budidayanya, dan relatif murah harganya, serta mudah diperoleh di pasaran. Keistimewaan jamur tiram adalah mengandung beta-glukan dan mempunyai aktifitas antioksidan. Beta-glukan dapat sebagai immunomodulator, dengan cara menstimulasi sistem pertahanan tubuh dengan mengaktifasi makrofag untuk menangkap dan menghancurkan benda asing dalam tubuh seperti virus, bakteri, fungi dan parasit. Pangan olahan jamur tiram selain sebagai alternatif pemenuhan nutrisi karena mengandung serat, protein/asam amino, karbohidrat, mineral, lemak serta beta-glukan . Pangan olahan jamur tiram dapat juga sebagai alternatif sumber pendapatan karena dapat meningkatkan nilai tambah. Contohnya pangan olahan jamur tiram adalah siomay, nugget, sosis, penyedap rasa, abon, kerupuk, minuman kesehatan dan lain-lain. Berbagai pangan olahan jamur tiram layak disosialisasikan kepada masyarakat dalam upaya pemenuhan nutrisi untuk meningkatkan kesehatan.Keywords: Pleurotus ostreatus, nutrition, processed food, beta glucans

ANALISA KANDUNGAN BETA-GLUKAN LARUT AIR DAN LARUT ALKALI DARI TUBUH BUAH JAMUR TIRAM (Pleurotus ostreatus) DAN SHIITAKE (Lentinus edodes)

2013 ◽  
Vol 13 (3) ◽  
Author(s):  
Netty Widyastuti ◽  
Teguh Baruji ◽  
Henky Isnawan ◽  
Priyo Wahyudi ◽  
Donowati Donowati
Keyword(s):  
Molecular Structure ◽  
Molecular Weight ◽  
Immune System ◽  
Pleurotus Ostreatus ◽  
Water Soluble ◽  
Low Molecular Weight ◽  
Lentinus Edodes ◽  
Beta Glucan ◽  
Oyster Mushrooms ◽  
The Difference

Beta glucan is a polysaccharide compound, generally not soluble inwater and resistant to acid. Beta glucan is used as an immunomodulator (enhancing the immune system) in mammals is usually a beta-glucan soluble in water, easily absorbed and has a low molecular weight. Several example of beta-glucan such as cellulose (β-1 ,4-glucan), lentinan (β-1 0.6-glucan) and (β-1 ,3-glucan), pleuran (β-1, 6 and β-1 ,3-glucan) are isolated from species of fungi Basidiomycota include mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes).The purpose of thisresearch activity is to obtain beta-glucan compound that can be dissolved in water and in alkali derived from fungi Basidiomycota, i.e, Oyster mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes). The result of beta-glucan compared to characterize the resulting beta glucan that is molecular structure . The difference of beta glucan extraction is based on the differences in solubility of beta-glucan. Beta glucan could be water soluble and insoluble water.

scholarly journals The Production of F0 Oyster Mushroom Seeds (Pleurotus ostreatus), The Post-Harvest Handling, and The Utilization of Baglog Waste into Compost Fertilizer

2018 ◽  
Vol 1 (1) ◽  
pp. 58-68
Author(s):  
Maimunah Siregar ◽  
Abdul Hadi Idris
Keyword(s):  
Community Service ◽  
Pleurotus Ostreatus ◽  
Oyster Mushroom ◽  
Transfer Of Knowledge ◽  
Market Demand ◽  
Processed Food ◽  
High Quality ◽  
Post Harvest ◽  
Farmer Groups ◽  
Oyster Mushrooms

Community service is one of the duties that must be carried out by every lecturer in Higher Education as one aspect of Tri Dharma University. This community service was titled "The Production of F0 Oyster Mushroom Seeds (Pleurotus ostreatus), The Post-Harvest Handling, and The Utilization of Baglog Waste into Compost" which involved two partners. Partner 1 was in Pegajahan Village, Pegajahan Sub-District who experienced problems with the availability of high-quality F0 and F1 seeds and low production in terms of quality and quantity. Partner 2 was in Blok H Village Dolok Masihul Sub-District, Serdang Bedagai Regency who had a lack of knowledge about post-harvest handling and composting from oyster mushroom baglog waste. Solutions offered for both partners were: (1) transfer of knowledge, such as lectures and discussions; (2) training; and (3) mentoring about the cultivation of F0 and F1 oyster mushrooms. Goals and targets of this activity were: (1) the communities or the farmer groups were able to produce and cultivate F0 and F1 oyster mushrooms, so they did not need to buy F0 and F1 seeds from other regions and can fulfill the market demand; and (2) Partner 2 was able to make compost from oyster mushroom baglog waste and various processed food from oyster mushroom to increase their income. The results of this activity have provided benefits to Partner 1 regarding their ability to produce F0 and F1 seeds, ability to process post-harvest oyster mushrooms into several types of food to increase its selling value, and ability to make compost from baglog waste which can be used for plants to overcome environmental pollution and to increase Partner 2’s income.

scholarly journals Ultra-processed food consumption and obesity in the Australian adult population

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Priscila Pereira Machado ◽  
Eurídice Martinez Steele ◽  
Renata Bertazzi Levy ◽  
Maria Laura da Costa Louzada ◽  
Anna Rangan ◽  
...  
Keyword(s):  
Physical Activity ◽  
Food Consumption ◽  
Abdominal Obesity ◽  
Physical Activity Level ◽  
Adult Population ◽  
The Body ◽  
Activity Level ◽  
Processed Foods ◽  
Processed Food ◽  
Increased Risk

Abstract Background Rapid simultaneous increases in ultra-processed food sales and obesity prevalence have been observed worldwide, including in Australia. Consumption of ultra-processed foods by the Australian population was previously shown to be systematically associated with increased risk of intakes of nutrients outside levels recommended for the prevention of obesity. This study aims to explore the association between ultra-processed food consumption and obesity among the Australian adult population and stratifying by age group, sex and physical activity level. Methods A cross-sectional analysis of anthropometric and dietary data from 7411 Australians aged ≥20 years from the National Nutrition and Physical Activity Survey 2011–2012 was performed. Food consumption was evaluated through 24-h recall. The NOVA system was used to identify ultra-processed foods, i.e. industrial formulations manufactured from substances derived from foods and typically added of flavours, colours and other cosmetic additives, such as soft drinks, confectionery, sweet or savoury packaged snacks, microwaveable frozen meals and fast food dishes. Measured weight, height and waist circumference (WC) data were used to calculate the body mass index (BMI) and diagnosis of obesity and abdominal obesity. Regression models were used to evaluate the association of dietary share of ultra-processed foods (quintiles) and obesity indicators, adjusting for socio-demographic variables, physical activity and smoking. Results Significant (P-trend ≤ 0.001) direct dose–response associations between the dietary share of ultra-processed foods and indicators of obesity were found after adjustment. In the multivariable regression analysis, those in the highest quintile of ultra-processed food consumption had significantly higher BMI (0.97 kg/m2; 95% CI 0.42, 1.51) and WC (1.92 cm; 95% CI 0.57, 3.27) and higher odds of having obesity (OR = 1.61; 95% CI 1.27, 2.04) and abdominal obesity (OR = 1.38; 95% CI 1.10, 1.72) compared with those in the lowest quintile of consumption. Subgroup analyses showed that the trend towards positive associations for all obesity indicators remained in all age groups, sex and physical activity level. Conclusion The findings add to the growing evidence that ultra-processed food consumption is associated with obesity and support the potential role of ultra-processed foods in contributing to obesity in Australia.

scholarly journals Quantitative Analysis of Histidine Amino Acid as a Predictor of Ergothioneine in the Drying and Frying Process of White Oyster Mushrooms (Pleurotus ostreatus)

2021 ◽  
Vol 5 (4) ◽  
pp. 360
Author(s):  
Dilla Dayanti ◽  
Windi Permatasari ◽  
Icha Khaerunnisa ◽  
Sri Winarni
Keyword(s):  
Amino Acid ◽  
Pleurotus Ostreatus ◽  
High Performance ◽  
Amino Acid Content ◽  
The Body ◽  
Frying Time ◽  
Drying Time ◽  
Frying Process ◽  
Oyster Mushrooms ◽  
Methionine Content

ABSTRACTBackgrounds: White oyster mushroom (Pleurotus ostreatus) is widely cultivated by Indonesian people due to its delicious and nutritious taste. Pleurotus ostreatus contains 18 amino acids that make up the body and antioxidants, including phenolic compounds and ergothioneine. Ergothioneine as a strong antioxidant is an amino acid derived from histidine which has sulfur groups such as cysteine and methionine. The increase in histidine indicates the activity of ergothioneine.Objectives: This study aims to determine the amino acid content of histidine as a predictor of ergothioneine amino acid in the drying and frying process of white oyster mushrooms.Methods: The extraction method used in this study was maceration with 90% ethanol for drying samples and 70% ethanol for frying samples analyzed using High Performance Liquid Chromatography (HPLC).Results: The results showed that the histidine content increased with the longer drying time, and decreased with the longer frying time. Drying with a variation of 2 days, 3 days, and 5 days were 674788,802 mg/L; 615302.747 mg/L; and 1946113,494 g / L respectively. Frying with a variation of 2 minutes, 3 minutes, and 5 minutes were 500435,148 mg / L; 232428,391 mg/L; and 0.000 mg / L. On the other hand, the methionine content decreased with the longer drying time, and increased with the longer frying time. Drying with a variation of 2 days, 3 days, and 5 days in a row were 6673,283mg/L; 6671,920 mg/L; and 1876,358 mg / L. Frying with a variation of 2 minutes, 3 minutes, and 5 minutes were 2296,698 mg / L; 1243,911 mg/L; and 34764.534 mg/L.Conclusions: the study concludes that the content of histidine as the highest ergothioneine predictor is at drying for 5 days and frying for 2 days.

scholarly journals Oyster Mushroom and its value added products

2021 ◽  
Author(s):  
Tanmay Kotasthane
Keyword(s):  
Short Duration ◽  
Pleurotus Ostreatus ◽  
Value Added ◽  
Good Alternative ◽  
Rich Source ◽  
Oyster Mushroom ◽  
Mushroom Cultivation ◽  
Oyster Mushrooms ◽  
Pleurotus Sajor Caju ◽  
Value Added Products

Abstract Cultivation of mushroom is biotechnological process.Two oyster mushroom studied for its consumption and value added products.Pleurotus sajor caju is good in taste and favorite among people as a food.Soup powder made from Pleurotus sajor caju and other ingredients has good flavor and taste.Tomato-mushroom ketchup made from Pleurotus ostreatus and other ingredients has good aroma and taste.Dried oyster mushrooms can be stored for longer period and used in preparation of curries.Oyster mushroom are rich source of proteins, vitamins and minerals.Oyster mushroom cultivation has short duration than other mushroom which makes its good alternative as a food.

scholarly journals Ultra-processed food consumption and obesity in adolescents

2019 ◽  
Vol 32 ◽  
Author(s):  
Carla Cristina ENES ◽  
Carolina Moura de CAMARGO ◽  
Maraisa Isabela Coelho JUSTINO
Keyword(s):  
Food Consumption ◽  
Linear Trend ◽  
Daily Intake ◽  
Average Energy ◽  
The Body ◽  
Processed Foods ◽  
Processed Food ◽  
Z Score ◽  
Cross Sectional ◽  
Convenience Sample

ABSTRACT Objective To evaluate the relationship between ultra-processed food consumption and obesity indicators in adolescents. Methods Cross-sectional study with a convenience sample of 200 10- to 18-year-old adolescents from Campinas, São Paulo (SP). Usual dietary intake was determined through a semiquantitative food frequency questionnaire. Daily intake of each food was obtained from the intake frequency. Subsequently, foods were classified as raw and minimally processed, cooking ingredients or ultra-processed foods, and their caloric contribution to the total energy value was calculated. Sociodemographic and anthropometric variables were also investigated. Overweight was defined as Z-score>+1 and obesity was defined as Z-score>+2 according to the Body Mass Index per age group. The associations were tested by chi-square test and linear trend. Results The frequency of obesity was 47.0%, and 21.5% presented increased waist circumference. The average energy intake was 4,176kcal/day, of which 50.6% was derived from ultra-processed foods. The categories with the highest caloric contributions among ultra-processed foods were industrial loaves/cakes (16.2%), sweets and candy (6.2%), pastas (6.0%) and sweetened drinks (5.1%). No association was found between ultra-processed food consumption and anthropometric indicators. Conclusion The significant contribution of ultra-processed foods to daily calories is evidence of a poor diet of this population of young people, although this has not been shown as a factor associated with excess weight. Therefore, there is an urgent need for public policies that discourage the consumption of these products and encourage the return to a traditional diet.

scholarly journals Intestinal Absorption of β-Glucans and Their Effect on the Immune System

2020 ◽  
Author(s):  
Shingo Hino ◽  
Naomichi Nishimura ◽  
Tsukasa Matsuda ◽  
Tatsuya Morita
Keyword(s):  
Immune System ◽  
Dietary Fiber ◽  
Recognition System ◽  
The Body ◽  
Dietary Fibers ◽  
Beta Glucan ◽  
Action Mechanisms ◽  
Insoluble Material ◽  
Generic Term ◽  
Beta Glucans

β-glucan is a generic term for insoluble dietary fibers exerting various effects on the immune system. As a group, β-glucans are non-cellulose polysaccharides composed of a glucopyranose as the main constituent sugar with β configuration, having a β- (1,3)-linked glucopyranose main chain as a common feature. β-glucans are absorbed through the intestine. Since the 1980s, there have been many studies reporting various effects of β-glucans on the immune system, including reports on receptors, that have slowly clarified their recognition system and action mechanisms. However, these studies focused mostly on treatments of infectious diseases and tumors; thus, the effects of β-glucans ingested in food as dietary fiber and their mechanisms of action remain largely unknown. The uptake of β-glucan into the body may be resemble that of proteins, which are soluble polymers, and insoluble material such as dietary fiber. Dietary fibers have varied structures, with wide-ranging solubility and physiological effects. Understanding whether these substances are actually taken up, how they exert their effects, and their metabolism after being taken up are important issues when considering the functionality and safety of dietary fibers.

scholarly journals Yeast Beta-Glucans Ingestion Does Not Influence Body Weight: A Systematic Review and Meta-Analysis of Pre-Clinical Studies

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4250
Author(s):  
Marcelo M. Canaan ◽  
Juliana C. Reis-Canaan ◽  
Márcio G. Zangerônimo ◽  
Eric F. Andrade ◽  
Thais M. S. V. Gonçalves ◽  
...  
Keyword(s):  
Systematic Review ◽  
Body Weight ◽  
Meta Analysis ◽  
Grey Literature ◽  
The Body ◽  
Weight Changes ◽  
Beta Glucan ◽  
Eligibility Criteria ◽  
Beta Glucans ◽  
Treatment Of Obesity

Dietary fiber supplementation has been studied as a promising strategy in the treatment of obesity and its comorbidities. A systematic review and meta-analysis were performed to verify whether the consumption of yeast beta-glucan (BG) favors weight loss in obese and non-obese rodents. The PICO strategy was employed, investigating rodents (Population), subjected to the oral administration of yeast BG (Intervention) compared to animals receiving placebo (Comparison), evaluating body weight changes (Outcome), and based on preclinical studies (Study design). Two reviewers searched six databases and the grey literature. We followed the PRISMA 2020 guidelines, and the protocol was registered on PROSPERO (CRD42021267788). The search returned 2467 articles. Thirty articles were selected for full-text evaluation, and seven studies remained based on the eligibility criteria. The effects of BG intake on body weight were analyzed based on obese (n = 4 studies) and non-obese animals (n = 4 studies). Even though most studies on obese rodents (75%) indicated a reduction in body weight (qualitative analysis), the meta-analysis showed this was not significant (mean difference −1.35 g—95% CI −5.14:2.45). No effects were also observed for non-obese animals. We concluded that the ingestion of yeast BG barely affects the body weight of obese and non-obese animals.

scholarly journals Pertumbuhan Bibit F2 Jamur Tiram pada Berbagai Komposisi Media

2016 ◽  
Vol 6 (2) ◽  
pp. 447-452
Author(s):  
Zarmiyeni Zarmiyeni
Keyword(s):  
Pleurotus Ostreatus ◽  
Oyster Mushroom ◽  
Observation Data ◽  
Processed Food ◽  
Media Composition ◽  
Randomized Design ◽  
Oyster Mushrooms ◽  
Completely Randomized Design ◽  
Determining Factor

       Oyster mushroom (Pleurotus ostreatus) is one type of wood mushroom that is used as a vegetable and processed food. In the cultivation of oyster mushrooms (Pleurotus ostreatus), seeds are a determining factor. This study aims to obtain the best media composition in the growth of oyster mushroom F2 seedlings (Pleurotus ostreatus). The research conducted at the Amuntai STIPER Laboratory from April to June 2013, using a Completely Randomized Design (CRD), with 5 treatments and 4 replications. As a treatment, the composition of media (K) is (k1) 80% corn: 18% sawdust: 1% CaCO3: 1% CaSO4, (k2) 70% corn: 28% sawdust: 1% CaCO3: 1% CaSO4, ( k3) 60% corn: 38% sawdust: 1% CaCO3: 1% CaSO4, (k4) 50% corn: 48% sawdust: 1% CaCO3: 1% CaSO4, (k5) 40% corn: 58% sawdust : 1% CaCO3: 1% CaSO4. Observation data were analyzed by variance and DMRT follow-up at 5% level. The parameters observed were the growth of mycelium horizontally and vertically. The results showed that media composition (k2) 70% corn: 28% sawdust: 1% CaCO3: 1% CaSO4 gave the best results for F2 seedling growth

scholarly journals Can the Consumption of Ultra-Processed Food Be Associated with Anthropometric Indicators of Obesity and Blood Pressure in Children 7 to 10 Years Old?

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1567
Author(s):  
Tafnes Oliveira ◽  
Isabella Ribeiro ◽  
Gabriela Jurema-Santos ◽  
Isabele Nobre ◽  
Ravi Santos ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Linear Regression ◽  
Average Energy ◽  
The Body ◽  
Processed Foods ◽  
Processed Food ◽  
Food Groups ◽  
Regression Analyses ◽  
Minimally Processed ◽  
Anthropometric Indicators

The consumption of ultra-processed foods plays an important role in the development of obesity and hypertension. The present study investigated the association between consumption of food according to the degree of processing and anthropometric indicators of obesity and blood pressure in children. This is a cross-sectional study with 164 children aged 7–10 years. The body mass index (BMI) for age, waist circumference (WC), and waist-to-height ratio (WHtR) was evaluated. Food consumption was analyzed by three 24-h dietary recalls, and classified as: G1—unprocessed or minimally processed; G2—culinary ingredients and processed food; and G3—ultra-processed food. Linear regression analyses were used to investigate the associations among variables. The average energy consumption was 1762.76 kcal/day, split into 45.42%, 10.88%, and 43.70%, provided by G1, G2, and G3, respectively. Adjusted linear regression analyses identified that the caloric contribution of G1 was inversely associated with DBP, showing that for each 10% increase in the energy intake of minimally processed foods, there was a reduction of 0.96 mmHg in the DBP (β:−0.10; 95% CI:−0.19 to −0.01; r2 = 0.20). There was no association between the caloric contribution of food groups and BMI, WC, WHtR, and SBP. Increasing consumption of G1 could be a strategy for the prevention and treatment of hypertension in schoolchildren.

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