scholarly journals PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KANDUNGAN GIZI DAN SIFAT ORGANOLEPTIK BAKSO IKAN NILA (Oreochromis niloticus) WORTEL (Daucus carota L)

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 172
Author(s):  
Hari Hariadi ◽  
Yuni Rahimah
Keyword(s):  
Daucus Carota ◽  
Oreochromis Niloticus ◽  
Pleurotus Ostreatus ◽  
Beta Carotene ◽  
Nutrient Content ◽  
Crude Fiber ◽  
Oyster Mushroom ◽  
Fiber Intake ◽  
Daucus Carota L ◽  
Oyster Mushrooms

Increased consumption of fish and vegetable expected to increasing fiber intake and protein in children. Meatballs are the favorite food of children. Tilapia is a local fish that can be processed into meatballs, as a substitute for the function of beef and to increase the consumption of fish. Carrots have advantages with other vegetables because it has a Beta-carotene otherwise it is rich in potassium (potasium) and fiber, to increase fiber in meatballs added white oyster mushroom. This study aims to know the effect of the addition white oyster mushrooms to the nutrient content and character organoleptik tilapia fish carrot meatballs. The design of study is Experiment. The treatment consisted of the addition of oyster mushroom 15%, 17.5% , 20% and 22,5%. The results showed that the addition of oyster mushroom 15% gives the characteristics of the best meatballs is Carbohydrates 25.56% , fat 2.31%, protein 11.76%, crude fiber 0.71% and the character organoleptik taste, color, texture aroma regular rate the panel until to not like. Keywords: carrot, meatballs, tilapia fish, white oyster mushroom   ABSTRAK Peningkatan konsumsi ikan dan sayuran diharapkan dapat meningkatkan asupan serat dan protein pada anak- anak. Bakso merupakan makanan yang di gemari anak- anak. Ikan nila merupakan ikan lokal yang dapat diolah menjadi bakso, sebagai pengganti fungsi dari daging sapi dan untuk meningkatkan konsumsi ikan. Wortel memiliki kelebihan dengan sayuran lainya, karena memiliki Beta-karoten selain itu kaya akan kalium (potasium) dan serat, untuk meningkatkan serat pada bakso ditambahkan jamur tiram putih. Penelitian ini bertujuan untuk Mengetahui pengaruh penambahan jamur tiram putih terhadap kandungan zat gizi dan sifat organoleptik bakso ikan nila wortel. Desain penelitian yang digunakan adalah Eksperiment. Perlakuan terdiri dari penambahan jamur tiram putih 15%, 17,5% , 20% dan 22,5%. Hasil penelitian menunjukan bahwa penambahan jamur tiram putih 15% memberikan karakteristik bakso terbaik yaitu Karbohidrat 25,56% , lemak 2,31%, protein 11,76% serat kasar 0,71% dan sifat organoleptik rasa, warna, tekstur dan aroma panelis menilai biasa sampai agak suka. Kata kunci: wortel, bakso, ikan nila, jamur tiram putih

scholarly journals Differences of Giving Calcite And Dolomite to the Myselium Growth

2020 ◽  
Vol 6 (2) ◽  
pp. 153-159
Author(s):  
Mei Awbina Berutu ◽  
Risky Hadi Wibowo ◽  
Alfredi Anis Fadhila Ginting Sinisuka ◽  
Welly Darwis ◽  
Sipriyadi Sipriyadi ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Joint Venture ◽  
Nutrient Content ◽  
Oyster Mushroom ◽  
Optimum Dose ◽  
Mold Growth ◽  
Lime Treatment ◽  
Correct Dose ◽  
Oyster Mushrooms ◽  
North Sumatra

White Oyster Mushroom (Pleurotus ostreatus (Jacq. Ex. Fr) Kummer) is a type of wood fungus that has a higher nutrient content than other types of mushrooms and is in great demand in Indonesia. For the growth of oyster mushroom mycelium, Calcite and dolomite are used. Dolomite and Calcite have the ability to accelerate mold growth. The purpose of this study was to determine the differences in the correct dose of Calcite and dolomite for the growth of mycelium white oyster mushrooms. This research was conducted at the Medan Oyster Mushroom Joint Venture, North Sumatra using F2 seeds from oyster mushrooms obtained from the research location. This study used an experimental method with 2 studies with research I (namely the effect of lime treatment) and research II (the effect of dolomite treatment) with 4 treatments and 6 replications respectively.10 grams of Calcite and 30 grams of dolomite is the optimum dose for the growth of white oyster mushroom mycelium

Effect of Decontamination Agents on the Microbial Population, Sensorial Quality, and Nutrient Content of Grated Carrots (Daucus carota L.)

2008 ◽  
Vol 56 (14) ◽  
pp. 5723-5731 ◽  
Author(s):  
Isabelle Vandekinderen ◽  
John Van Camp ◽  
Frank Devlieghere ◽  
Kim Veramme ◽  
Quenten Denon ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Microbial Population ◽  
Nutrient Content ◽  
Daucus Carota L ◽  
Sensorial Quality

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 KAJIAN PENGGUNAAN SERASAH DAUN KAKAO UNTUK SUBTITUSI SERBUK GERGAJI DAN DEDAK PADI SEBAGAI MEDIA TANAM JAMUR TIRAM PUTIH (Pleurotus ostreatus)

KOVALEN ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 41
Author(s):  
Abd. Rahman Razak ◽  
Susanti Susanti ◽  
Nurhaeni Nurhaeni ◽  
Muh. Alwi
Keyword(s):  
Leaf Litter ◽  
Rice Bran ◽  
Pleurotus Ostreatus ◽  
Oyster Mushroom ◽  
Fruiting Bodies ◽  
Treatment Comparison ◽  
Treatment Standard ◽  
Nutrient Value ◽  
Growing Medium ◽  
Oyster Mushrooms

Has done research on the study of the use of cocoa leaf litter for substitution sawdust and rice bran as a growing medium white oyster mushroom (Pleurotus ostreatus). This study aims to determine the ability of the cocoa leaf litter in substitute sawdust and rice bran as oyster mushroom media and to determine the nutrient value of the conversion of media into fruiting bodies of oyster mushrooms. Treatment comparison of leaf litter cocoa (SDK), sawdust (SG) and rice bran (DP) there are seven various ie first treatment / standard (SDK: 0 kg, SG: 5 kg, DP: 3 kg), second (SDK: 1 , 5 kg, SG: 5 kg, DP: 1.5 kg), third (SDK: 3 kg, SG: 5 kg, DP: 0 kg), fourth (SDK: 2.5 kg, SG: 2.5 kg DP: 3 kg), fifth (SDK: 5 kg, SG: 3 kg, DP: 0 kg), sixth (SDK: 5 kg, SG: 1.5 kg, DP: 1.5 kg), and seventh (SDK: 5 kg, SG: 0 kg, DP: 3 kg). The results showed that both treatments are best treated with a total weight of 181.122 g fruit.Keywords: cocoa leaf litter, white oyster mushroom

scholarly journals Formulasi dan Analisis Nilai Gizi Bakso Kotak dari Jamur Tiram Putih (Pleurotus Ostreatus)

2019 ◽  
Vol 5 (2) ◽  
pp. 166
Author(s):  
Sri Rahayu Lamadjido ◽  
Umrah Umrah ◽  
Jamaluddin Jamaluddin
Keyword(s):  
Water Content ◽  
Pleurotus Ostreatus ◽  
Meat Products ◽  
Nutrient Content ◽  
Ash Content ◽  
Processed Meat ◽  
Plant Materials ◽  
Nutrient Analysis ◽  
Randomized Design ◽  
Oyster Mushrooms

Meatballs are processed meat products that very popular in Indonesia. Making meatballs is not just using animal material only, but also can be used plant materials such as oyster mushrooms. The meatballs can be made in various forms, such as a round shape or a box shape. This study aims to determine the nutrient content (moisture, ash, fat, protein, and carbohydrates) in several formula meatballs box of oyster mushroom (Pleurotus ostreatus) and find the best formula on the meatballs box oyster mushrooms, the nutrients (fat, protein, and carbohydrates), as well as the ash and moisture content. The study was designed using completely randomized design (CRD), which consists of six treatments and two replications. Parameters measured were as hedonic organoleptic include color, aroma, flavor and texture, using 15 panelists and nutrient analysis includes the levels of fat, protein, carbohydrate, ash content and water content. The results showed that the formulation of meatballs box, panelists preferred the formula II from another formula with a value of 3.06 based on color, aroma, flavor, and texture. The results of nutritional analysis were fat content of 0.77, protein content of 16:28 value, carbohydrate content of 31.4, ash content of 1:46 and water content of 9.44.

scholarly journals The influence of chosen organic fertilizers on qualitative parameters of three Daucus carota L. varieties

10.5219/1423 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1183-1190
Author(s):  
Marcel Golian ◽  
Lucia Hlavačková ◽  
Adriána Maťová ◽  
Ivana Mezeyová ◽  
Miroslav Šlosár ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Dry Matter ◽  
Beta Carotene ◽  
Climatic Conditions ◽  
Organic Fertilizers ◽  
Ex Situ ◽  
Total Carotenoids ◽  
Daucus Carota L ◽  
Fertilized Soil ◽  
Root Vegetables

In rational nutrition, vegetables play an important role due to their high biological and low energy value. The most widespread vegetables in our country belong to root vegetables. They are grown mainly for bulbs, corms, rhizomes, fleshy roots, and hypocotyl tubers. Root vegetables can be eaten raw or cooked. Carrot (Daucus carota L.) is a basic representative of root vegetables. For the most valuable components counts beta-carotene – the major component of total carotenoids. This paper evaluates changes in total carotenoids, refractometric dry matter, and gravimetric dry matter in three varieties of carrot (Kamaran F1, Komarno F1, Romosa) grown in soil and climatic conditions ex-situ in Nitra. We have evaluated roots grown in non-fertilized soil, soil after application of manure, horticultural compost, and their combinations. The results show that the variants fertilized with compost and a mixture of compost and manure had the most considerable influence on the synthesis and content of total carotenoids as well as the content of dry matter and refractometric dry matter

scholarly journals POTENSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP PENGHAMBATAN Candida albicans DAN Propionibacterium acnes

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Saat Egra ◽  
Irawan Wijaya Kusuma ◽  
Enos Tangke Arung
Keyword(s):  
Candida Albicans ◽  
Pleurotus Ostreatus ◽  
Propionibacterium Acnes ◽  
Forest Products ◽  
Significant Inhibition ◽  
Oyster Mushroom ◽  
Chemistry Laboratory ◽  
Natural Medicine ◽  
Long Time ◽  
Oyster Mushrooms

Oyster mushroom (Pleurotus ostreatus) is not a new food for the community. Long time ago oyster mushrooms is food but not so well known. Now oyster mushrooms have been accepted by the community as a healthy food. This is the background of this research to produce mushrooms not only as nutritious food but also natural medicine. The purpose of this study was to examine the antimicrobial potential of oyster mushrooms by determination of clear zone against Candida albicans and Propionibacterium acnes bacterias. This research was conducted at Forest Products Chemistry Laboratory, Faculty of Forestry, Mulawarman University. The resources of oyster mushroom we used in this study comes from the cultivation of the entrepreanure forestry student group in Mulawarman University. This study used successful extraction with hexane solvent, ethyl acetate, ethanol, water, and crude ethanol. The results obtained that the highest antimicrobial inhibition against Candida albicans bacteria with 47.60% with a concentration of 100 ppm but, on the antimicrobial against Propionibacterium acnes bacteria did not show any significant inhibition.

THE EFFECT OF SPINACH FLOUR TO THE ACCEPTANCE AND NUTRIENT CONTENT OF SUBSTITUTION OYSTER MUSHROOM DRIED NOODLES

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Fitri Widyastuti Wahyuni ◽  
Niken Widyastuti Hariati
Keyword(s):  
Laboratory Test ◽  
Raw Materials ◽  
Block Design ◽  
Nutrient Content ◽  
Water Levels ◽  
Oyster Mushroom ◽  
Laboratory Result ◽  
Randomized Block Design ◽  
Oyster Mushrooms ◽  
Four Levels

Dried noodles are fresh noodles to instantly drained its water levels reached up to 8-10%. The presence of the excess, so that the noodles started to preferred even become culture an alternative food substitute for rice. Raw materials of making noodles in general is flour made from wheat that must be imported. Substitution and fortification partial with other materials is one form of innovation as an effort reduce dependence of flour such as oyster mushrooms and spinach flour. The purpose of this research was to determine the acceptability and nutrient content of dried noodles subsititution of oyster mushroom flour with fortification of spinach flour. Randomized Block Design (RBD) was used in this experiment with four levels of treatment with a mixture of fortification flour formula, namely: F1 (5%), F2 (10%), F3 (15%), F5 (20%) that added in dried oyster mushrooms noodles (70:30)%. The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrient content from the results of the laboratory test used the proximate and spectrophotometry. Based on organoleptic and results weighting values, the formula 5 had received higher panelists from other formula with a score of 59.9. Laboratory result showed protein 18.03 g, fat 8.01 g, 6.60 g water, ash 6.56 g, fiber 34.90 g, carbohydrates 19.25 g, and 015 mg of iron. The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial dried noodles in general.Dried noodles are fresh noodles to instantly drained its water levels reached up to 8-10%. The presence of the excess, so that the noodles started to preferred even become culture an alternative food substitute for rice. Raw materials of making noodles in general is flour made from wheat that must be imported. Substitution and fortification partial with other materials is one form of innovation as an effort reduce dependence of flour such as oyster mushrooms and spinach flour. The purpose of this research was to determine the acceptability and nutrient content of dried noodles subsititution of oyster mushroom flour with fortification of spinach flour. Randomized Block Design (RBD) was used in this experiment with four levels of treatment with a mixture of fortification flour formula, namely: F1 (5%), F2 (10%), F3 (15%), F5 (20%) that added in dried oyster mushrooms noodles (70:30)%. The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrient content from the results of the laboratory test used the proximate and spectrophotometry. Based on organoleptic and results weighting values, the formula 5 had received higher panelists from other formula with a score of 59.9. Laboratory result showed protein 18.03 g, fat 8.01 g, 6.60 g water, ash 6.56 g, fiber 34.90 g, carbohydrates 19.25 g, and 015 mg of iron. The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial dried noodles in general.

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