Optimization of making white oyster mushroom with the effect of immersion time and concentration of natrium metabisulphite

Abstract

White oyster mushroom is a plant that is processed into a variety of food. It damages the shelf life of white oyster mushrooms itself after being harvested. The white oyster mushroom has high water content, so necessary to extend its shelf life. The objectives of the study were 1) To decide the effect of different soaking time and sodium metabisulfite concentration on the quality of the flour. 2) Knowing the best treatment between soaking time and different Sodium metabisulfite concentrations on flour making. The method used in this research is an experimental research method with a randomized block design (RBD) using two factors. The first aspect was the immersion time of 5, 10, and 15 minutes. The second aspect is the concentration of sodium metabisulfite as much as 0 ppm, 200 ppm, 400 ppm, and 600 ppm, then the drying process is carried out at 45°C, 55°C, and 65°C. The results of data analysis got the best treatment at a concentration of 600 ppm of sodium metabisulfite with a long soaking time of 10 minutes at a temperature of 55°C protein, the protein content of 1.25%, water content of 4.1% with the whiteness of 83.49.