Post-harvest of white oyster mushroom (Pleurotus sp.) with oven drying techniques

Abstract

Widyastuti N, Tjokrokusumo D, Giarni R. 2015. Post-harvest of white oyster mushroom (Pleurotus sp.) with oven drying techniques. Pros Sem Nas Masy Biodiv Indon 1: 1693-1697. Edible mushroom is one type of vegetable that has a shape, color is very diverse and delicious flavor when cooked. White oyster mushroom (Pleurotus sp.) is a plant that lives saprophyte. This oyster mushrooms can easily be damaged if too long kept in the open air, even in the refrigerator. Mushroom may take longer if stored in a dry state. The mushrooms were stored in a dry state hold up to one year. Our of this study was to determine the characteristics of drying white oyster mushroom (Pleurotus sp.) Using the oven, cover the dry weight percentage as well as the color of the mushroom after drying. Before being dried has performed an analysis of fresh oyster mushrooms nutrient content include water content, ash content, protein content, fat, and carbohydrates. Drying is done with 40oC and 50oC, for 24 hours; 48 hours and 72 hours. At a temperature of 40 ° C, for 48 hours to produce dried mushrooms with the most flattering color that is white. This drying technique is useful to provide information about the oyster mushrooms in a simple drying to improve storage quality and increase the value of the local economy, especially if the harvest is abundant oyster mushrooms.