The drying rate of mushroom on tray dryer and effect of mushroom powder on organoleptic properties of Batagor

Abstract

Oyster mushrooms and straw mushrooms are currently great demand in the food industry. Mushrooms have the characteristics that are easily damaged and decomposed. The effort of preserving mushrooms is by drying using hot air at a certain temperature and flow rate. The purpose of this study was to determine the drying rate of oyster mushrooms and straw mushroom in variations temperature and flow rate of hot air. In this study, the drying of mushrooms was carried out with a tray dryer that has a stacking rack with dimensions of 30 cm x 25 cm. The temperature variations used were 30, 40, 50°C and the dryer air flow rate was 1, 2, 3 m/s. The dried mushroom with a moisture content of less than 10% is mashed to a powder then added to the food (Batagor) for an organoleptic test. The best drying result is obtained at temperature 50C and flow rate of 3 m/s with a drying rate of 1.52 kg water/m2.h. Organoleptic test on Batagor produces the most preferred flavour by using type mushroom of Volvariella volvacea, and for aroma and texture preferably with Pleurotus ostreatus.